MEYER LEMON BARS
Steps:
- Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
- In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
- Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
- Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
- Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.
MEYER LEMON BARS
Steps:
- Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 by 13-inch baking pan and set aside.
- Use an electric hand or stand mixer to cream together the softened butter and powdered sugar until fluffy.
- Add 2 cups of the flour, beating on low speed until blended.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 20 minutes.
- Meanwhile, beat the eggs in a large mixing bowl until light.
- Gradually add the granulated sugar, beating until thick and blended.
- Add the Meyer lemon juice and zest, the remaining 1/3 cup of flour, and the baking powder. Beat until thoroughly blended.
- Pour the lemon mixture over the baked crust and return the pan to the oven. Bake for 15 to 20 minutes or until a pale gold color and set.
- Remove from the oven and cool. Evenly dust with powdered sugar and cut into about 24 squares to serve.
Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 35 mg, Sugar 19 g, Fat 9 g, UnsaturatedFat 0 g
MEYER LEMON BARS
Tart and Sweet lemon goodness!
Provided by Ronda Hays
Categories Other Desserts
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine butter, 2 cups flour and powdered sugar using a pastry blender. Press the mixture into the bottom of a 9 x 13-inch baking pan that has been sprayed with non-stick cooking spray. Bake for 13 minutes. Remove from oven.
- 2. Meanwhile in a separate bowl, combine the lemon juice, eggs, sugar, baking powder and remaining 4 tablespoons flour; whisk until smooth.
- 3. Pour lemon mixture over the baked crust and bake an additional 25 to 30 minutes. Remove from the oven and cool completely. Sprinkle with sifted powdered sugar and cut into bars.
MEYER LEMON CAKE BARS
Tart, moist, and buttery-rich, these meyer lemon cake bars are a cross between a lemon brownie and a snack cake. With a tangy glaze drizzled over the top, they're lemony-sweet perfection.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter a 9" x 9" baking pan and set aside.
- In a large mixing bowl or in the bowl of a stand mixer affixed with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about two minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the the lemon juice and lemon zest and beat on low just until combined.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- Pour the flour mixture into the butter/sugar/lemon mixture and mix together until blended.
- Spread mixture in the baking pan.
- Bake for 30 minutes, until the cake bars begin to get golden brown around the edges, and are set in the middle.
- Cool for about 20 - 30 minutes.
- Make the glaze. Whisk together the powdered sugar, lemon juice and lemon zest.
- Drizzle glaze over the top of the cake bars.
- Cut into squares and serve.
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- Preheat the oven to 350 F and line an 8 x 8 baking pan with parchment paper or aluminum foil. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, combine together the butter with the powdered sugar on medium-high for about 2 minutes, until light and fluffy. Add the vanilla extract, all-purpose flour and salt and beat again for another minute. Mixture will be slightly crumbly. Empty everything into the prepared baking pan, and press everything down firmly into the bottom of the pan, pressing firmly with your fingers. Bake for 18-20 minutes, or until the edges of the crust are slightly browned. Remove from the oven and allow the crust to cool while you prepare the lemon filling.
- Using a zester, grate the zest of 1 of the Meyer lemons and set aside. In a medium-sized mixing bowl, whisk together the eggs with the juice of both of the Meyer lemons along with the grated zest. Add the sugar, and whisk again to combine. Add the flour and baking powder and stir to combine. Pour the filling into the cooled crust and put the baking pan back into the oven for 30-32 minutes, or until the center of the filling no longer jiggles. Remove the lemon bars from the oven and allow them to cool completely before cutting into 16 squares. Sprinkle with additional powdered sugar.
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- Pre-heat oven to 350 degrees F. Grease or line pan an 8"X 8" glass baking dish with parchment.
- Cream butter and powdered sugar together until light and fluffy. Add flour, and mix just until blended. Pat into baking dish. Bake at 350* for 20 minutes or until barely golden
- Pour onto baked crust and return to oven for an additional 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean. The bars will continue to set after removing from oven. Cool completely. Cut into squares and dust with powdered sugar just before serving. Garnish with very thin slices of Meyer lemon wedges.
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5/5 (2)Total Time 1 hr 18 mins
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