Sunkist Lemon Bars Recipes
SUNKIST LEMON BARS
Make and share this Sunkist Lemon Bars recipe from Food.com.
Provided by Mom10
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix egg, oleo, and cake mix until crumbly. Press in ungreased 9x9-inch pan; bake at 350* for 15 minutes.
- Beat remaining ingredients; pour over hot crust. Bake 15 minutes or until light brown. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 318.2, Fat 11.3, SaturatedFat 2.1, Cholesterol 53.8, Sodium 427.3, Carbohydrate 51.5, Fiber 0.5, Sugar 35.8, Protein 3.6
POWER-PACKED LEMON BARS
Betty Crocker's Living with Cancer Cookbook shares a recipe! Power-packed with extra protein, these easy-mix lemon bars make a great snack or dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Press Ready-Mixed Crust (dry) from lemon bar mix in bottom of square pan, 8x8x2 or 9x9x2 inches. Bake 10 minutes.
- Add enough water to lemon juice to equal 1/2 cup. Place Filling Mix from lemon bar mix, lemon peel and protein powder in large bowl. Stir in egg product and lemon juice mixture with wire whisk until smooth. Pour filling over hot crust.
- Bake 25 to 30 minutes or until top just begins to brown and center is set. Cool completely, about 2 hours. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 180, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
SUNNY LEMON BARS
Who would have guessed a pouch of sugar cookie mix got these bars off to a deliciously sweet start?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat crust ingredients with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool 10 minutes.
- Meanwhile, in same large bowl, stir together filling ingredients except lemon juice. Stir in lemon juice. Pour mixture over warm crust.
- Bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 15 g, TransFat 1/2 g
THE BEST LEMON BARS
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
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
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- Heat oven to 350 degrees. Combine the butter, sugar and lemon zest in a mixing bowl and beat for a minute or so until combined. Add the flours and the beat until until the mixture is crumbly. Press the crust into the bottom of a parchment lined or an ungreased 9x13 pan. Parchment paper is not required, but it will make slicing the bars and removing them from the pan much easier. Bake for 25 minutes, until light golden brown.
- While the crust is baking, in a large bowl lightly beat the eggs with a whisk. Add the remaining ingredients and beat with a whisk until combined. Remove the partially baked crust from the oven and pour the filling over it. Return to the oven and bake for an additional 25-30 minutes, until the top is light golden brown and starting to crack around the edges. Let cool completely, at least 1 hour.
- In a small bowl, stir or whisk together the powdered sugar and lemon juice. Add more lemon juice, by just a few drops at a time, until the glaze is a pourable consistency. Spread the glaze over the cooled bars and then let it set for at least half an hour before slicing. Cut into bars and store in the refrigerator. Bars can be served cold or returned to room temperature first. Enjoy!
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