Pucker Up Lemon Bars Recipes

THE MOST-LEMONY LEMON BAR OF ALL TIME

The Most-Lemony Lemon Bar of All Time image

This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.

Provided by Food Network Kitchen

Categories dessert

Time 3h45m

Yield 24 bars

Number Of Ingredients 9

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature, plus 1 tablespoon for greasing pan
1 tablespoon finely grated lemon zest, plus 1 cup fresh lemon juice, strained (from about 8 lemons)
2 cups granulated sugar
2 cups all-purpose flour, sifted (see Cook's Note)
3 tablespoons cornstarch
1/4 teaspoon fine salt
4 large eggs, plus 2 egg yolks
Confectioners' sugar, for dusting
8 gummy candy lemon slices, cut into thirds

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.

PUCKER UP LEMON BARS

Pucker up Lemon Bars image

The key is lemon zest in the crust!

Provided by Joan Penney

Categories Other Desserts

Time 55m

Number Of Ingredients 13

Ingredients

SHORT BREAD CRUST
1 c butter, cold
2 c all purpose flour
1/2 c confectioners' sugar
1 Tbsp lemon zest, grated
LEMON FILLING
4 eggs
2 c sugar
4 Tbsp all purpose flour
1/4 c fresh lemon juice
1 Tbsp lemon zest, grated
2 Tbsp lemon curd
confectioners' sugar-for dusting the top

Steps:

1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
3. While crust is baking, prepare lemon filling.
4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.

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