Super Easy Lemon Bars Recipes

LEMON BARS

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.

LEMON BARS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350F. Line the bottom of a 9x13 inch rectangular baking pan with parchment paper.
• Ina medium bowl, use a pastry blender to combine the flour, cold unsalted butter cut into small pieces, and icing sugar, mixing them into a crumbly mixture. (You can also make the crust in a food processor: add the flour, sugar, and butter cubes and pulse for 20 seconds.)
• Press the mixture firmly and evenly into the bottom of the prepared baking pan.
• Bake for 20 minutes until the crust begins to set. Allow the crust to cool for about 10 minutes.
• In a large bowl, beat together the eggs, granulated sugar, and lemon juice.
• Add the flour, baking powder, and lemon zest and beat until smooth.
• Pour over the baked crust and return the baking pan to the oven for another 25 minutes until the topping is set and just beginning to brown around the edges.
• Let cool completely, then sprinkle with icing sugar and cut into squares. The recipe makes 24 squares or 35 tiny ones.

THE BEST LEMON BARS

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.

2 INGREDIENT LEMON BARS RECIPE

Steps:

• Combine angel food cake and lemon pie filling
• Pour into a 9x13 pan
• Bake for 30 minutes at 350 degrees

EASY LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top.
• Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.

EASY LEMON BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 20-22 minutes or until light brown; remove from oven.
• Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust.
• Continue baking 15-20 minutes or until filling is set and bars are light brown around edges. Cool completely.
• Sprinkle bars with powdered sugar. Cut into bars.

2 INGREDIENT LEMON BARS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and thoroughly oil or spray your 9 x 13 baking dish with non-stick cooking spray.
• In a large mixing bowl, combine the angel food cake mix with the lemon creme pie filling. Mix just until the cake mix is incorporated into the lemon creme (or lemon curd), as you don't want to over-mix the batter.
• Transfer the lemon batter to your prepared baking dish, and use a spatula to smooth the top. Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until the top is lightly golden browned and an inserted tooth pick comes out with minimal crumb (but no batter clinging to the tooth pick).
• Remove the lemon bars from the oven when done and place on a wire cooling rack to cool completely before slicing and serving. Dust with confectioners sugar, if desired.

SUPER EASY LEMON BARS

Steps:

• 1. Perheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan. (non stick spray works great)
• 2. Combine the flour, confectioner's sugar, and salt in a large bowl. Cut in the butter to make it a crumbly mixture. Press the mixture in the prepared pan, ( you may need to dust your hands with flour or confectioner's sugar to keep the dough from sticking to your fingers) and bake the crust for 20 minutes.
• 3. Meanwhile, mix up the filling: Mix the flour and sugar together in a large bowl, then add the eggs and lemon juice and zest (if desired). Stir with a whisk until well combined. Pour this over the crust (when it comes out of the oven) and return it to the oven and bake for an additional 20 minutes.
• 4. Let cool and sprinkle with confectioner's sugar and then cut into bars, enjoy!

EASY LEMON BARS RECIPE

Steps:

• Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
• To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
• Add the melted butter and vanilla extract and stir to combine completely.
• Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it's even.
• Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
• To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don't over mix.
• Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
• Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they'll last for 5-6 days.