Moms Lemon Bars Recipes

LEMON BARS I

Lemon Bars I image

Lemon bars on a shortbread base.

Provided by Sallie

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 16

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
¼ cup confectioners' sugar
¼ cup butter
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon baking powder
2 eggs
3 tablespoons lemon juice
1 tablespoon lemon zest
⅓ cup confectioners' sugar for decoration

Steps:

Preheat oven to 350 degrees F (175 degrees C).
To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 24 g, Cholesterol 30.9 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 44.7 mg, Sugar 16.9 g

THE BEST LEMON BARS

The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

Ingredients

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

LEMON BARS

Lemon Bars image

These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/2 cup butter, softened
1/4 cup confectioners' sugar
FILLING:
2 large eggs, room temperature
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
2 tablespoons lemon juice
1 teaspoon grated lemon zest
Additional confectioners' sugar

Steps:

In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

MOM'S LEMON BARS

Mom's Lemon Bars image

These are the best lemon bars I've ever had. The key to these is the butter/shortening combo in the crust, you must use both, do not substitute one for the other.

Provided by Miss Erin C.

Categories Bar Cookie

Time 1h

Yield 20 bars, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups flour
1/2 cup butter
1/2 cup shortening
1/2 cup powdered sugar
2 cups sugar
4 eggs
4 tablespoons flour
5 -6 tablespoons lemon juice
powdered sugar, to top

Steps:

Mix the first 4 ingredients and press into the bottom of a 9x13 pan.
Bake at 350F for 20 minutes.
Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for. Remove pan from oven and pour filling over the top.
Bake for 25 more minutes or until they start to brown at the edges.
Sprinkle with powdered sugar when they come out of the oven, cool.
Cut into squares and serve.

Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 4.5, Cholesterol 49.4, Sodium 55.3, Carbohydrate 32.9, Fiber 0.3, Sugar 23.1, Protein 2.6

MY MOM'S LEMON BARS ARE BETTER THAN YOUR MOM'S LEMON BARS

My Mom's Lemon Bars are Better Than Your Mom's Lemon Bars image

Make and share this My Mom's Lemon Bars are Better Than Your Mom's Lemon Bars recipe from Food.com.

Provided by ..tiffany..

Categories Dessert

Time 48m

Yield 25-30 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
1 cup melted butter
1/2 cup powdered sugar
4 well-beaten eggs
1 teaspoon baking powder
1 3/4 cups sugar
6 tablespoons lemon juice
4 tablespoons flour

Steps:

Mix crust ingredients together.
Pat mixture into a 9x13-inch pan.
Bake 20 minutes at 350°F.
While crust is baking, combine these filling ingredients first: beaten eggs, sugar, and lemon juice.
Gradually add flour and baking powder to the mixture.
Mix well until "frothy".
Immediately after taking crust out of oven, pour in filling.
Bake 20-25 minutes at 350°F
Tip: Watch filling at 20 minutes - it should turn a little brown spotted on top, but not a lot.
Sprinkle with powdered sugar when cool.

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In a medium bowl, use an electric hand mixer to blend together softened butter, 2 cups flour and 1/2 cup powdered sugar. Mix for about 3 minutes until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9" x 13" inch pan. Bake for 18 to 20 minutes or till lightly golden at edges.
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