Suzannes Famous Lemon Squares Or Bars Recipes

LEMON BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
• Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
• While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
• Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.

THE BEST LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
• For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
• For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
• Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
• Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
• Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

LEMON BARS

Steps:

• For the crust: Preheat the oven to 350˚. Grease a 9-by-13-inch pan with butter. (Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
• Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

SUZANNE'S FAMOUS LEMON SQUARES OR BARS

Steps:

• Preheat oven to 350º F.
• For Crust: Melt butter.
• Stir sugar and flour together.
• Mix the two, and pat into the bottom of 9"x13" baking pan.
• Bake for 20 minutes.
• For Topping: Using a spoon, combine these ingredients, adding flour and baking powder gently. Do not use electric mixer.
• Pour over baked crust carefully.
• Bake another 25 minutes until firm.
• Sprinkle with powdered sugar.
• Cool completely before slicing.
• Reminder: Do not use electric mixer. Do not double this recipe. For more pungent lemon flavor, add one grated lemon rind to the egg mixture.

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.