Lemon Bars Taste Of Home

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Lemon Bars Taste Of Home

DirectionsMake CrustLine a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking. In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms. Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes). Bake CrustPosition an oven rack near the center of the oven and heat the oven to 325 degrees F. Bake the crust until lightly golden brown and set, 25 to 30 minutes. Prepare ToppingWhile the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice. To FinishOnce the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350º F. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes. Set the pan on a cooling rack and cool until the bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot). Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.

Lemon Bars Taste Of Home

“I’ve been making lemon bars for nearly 50 years now. Real butter and fresh-squeezed lemon juice (THREE T plus the finely grated rind of one lemon) make a huge difference. I melt the butter (mine calls for 1/2 cup) in an 8 or 9″ square pan, then mix in the flour and powdered sugar and pat evenly over the bottom of the pan. I use less sugar (3/4 C) in the topping and NO extract. bake the crust about 15 min (very lightly browned, as it’ll be baking more with the topping). I usually double the recipe for a 9×13″pan and bake the whole thing about 25 min more, until lightly browned. To look better and keep powdered sugar from getting all over when the bars are eaten, I make a glaze with 1 C powdered sugar and a little fresh lemon juice and drizzle over the warm bars to warm and spread. If you can refrain from eating them all right away, they freeze well in a tightly covered container. Let the glaze set well before freezing. Even those who aren’t especially crazy about lemon usually love these. Just curious – why would one decorate these with orange peel strips rather than lemon? No decoration needed, I say.”

Lemon Bars Taste Of Home

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MY REVIEW montnan User ID: 983088 219267 Reviewed Jan. 30, 2015 “I’ve been making lemon bars for nearly 50 years now. Real butter and fresh-squeezed lemon juice (THREE T plus the finely grated rind of one lemon) make a huge difference. I melt the butter (mine calls for 1/2 cup) in an 8 or 9″ square pan, then mix in the flour and powdered sugar and pat evenly over the bottom of the pan. I use less sugar (3/4 C) in the topping and NO extract. bake the crust about 15 min (very lightly browned, as it’ll be baking more with the topping). I usually double the recipe for a 9×13″pan and bake the whole thing about 25 min more, until lightly browned. To look better and keep powdered sugar from getting all over when the bars are eaten, I make a glaze with 1 C powdered sugar and a little fresh lemon juice and drizzle over the warm bars to warm and spread. If you can refrain from eating them all right away, they freeze well in a tightly covered container. Let the glaze set well before freezing. Even those who aren’t especially crazy about lemon usually love these. Just curious – why would one decorate these with orange peel strips rather than lemon? No decoration needed, I say.”

Lemon Bars Taste Of Home

montnan User ID: 983088 219267 Reviewed Jan. 30, 2015 “I’ve been making lemon bars for nearly 50 years now. Real butter and fresh-squeezed lemon juice (THREE T plus the finely grated rind of one lemon) make a huge difference. I melt the butter (mine calls for 1/2 cup) in an 8 or 9″ square pan, then mix in the flour and powdered sugar and pat evenly over the bottom of the pan. I use less sugar (3/4 C) in the topping and NO extract. bake the crust about 15 min (very lightly browned, as it’ll be baking more with the topping). I usually double the recipe for a 9×13″pan and bake the whole thing about 25 min more, until lightly browned. To look better and keep powdered sugar from getting all over when the bars are eaten, I make a glaze with 1 C powdered sugar and a little fresh lemon juice and drizzle over the warm bars to warm and spread. If you can refrain from eating them all right away, they freeze well in a tightly covered container. Let the glaze set well before freezing. Even those who aren’t especially crazy about lemon usually love these. Just curious – why would one decorate these with orange peel strips rather than lemon? No decoration needed, I say.”

Lemon Bars Taste Of Home

Prep15 m Cook40 m Ready In55 m 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 9×13 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. You might also like Delicious Raspberry Oatmeal Cookie Bars Easy jammy cookie bars are the best! Lemon Cream Cheese Bars Quick, easy, sweet and tangy! Lemon Bar Peeps® A sweet and tart Easter treat. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.

Lemon Bars Taste Of Home

These simple lemon bars have the most delicious buttery, crisp crust and creamy, tart lemon topping. Making the crust with melted butter rather than softened keeps it crisp and perfectly contrasted to the creamy, lemon filling on top. Don’t skip chilling the crust before baking, it really helps keep the crust crisp and crunchy. Lemons can vary when it comes to how sour they are. We like to taste our lemons to check for sourness. If they are really sour, we might consider adding a little extra sugar to the filling. Alternatively, if they are sweeter than usual, we’ll pull back the sugar amount (2 to 4 tablespoons should do it).

Lemon Bars Taste Of Home

We’ve been holding out on you. These incredibly tasty lemon bars have been sitting in our draft folder for too long. We’re so sorry, because these bars need to be made in your kitchen, ASAP. They are simple to make and have the most delicious buttery, crisp crust and creamy, tart lemon topping.

Lemon Bars Taste Of Home

Since we love lemon bars so much, we will sometimes make a batch for just the two of us. To keep the extra bars fresh, we keep the baked and cut bars in the refrigerator. They last up to 4 days that way.

I’ve put together two family cookbooks over the years, and this recipe ranks among my favorites. These special lemon bars have a yummy shortbread crust and a refreshing flavor. I’m never afraid to make this dessert for guests since I know it will be a hit. —Margaret Peterson, Forest City, Iowa Featured In: 84 Lemon Recipes from Tart to Sweet Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter >

This dessert is a delightful recipe from my mother’s file. I’ve been serving it for many years. The lemon bars have a wonderful tangy flavor, and they’re always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona Featured In: Top 10 Lemon Desserts Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter >

Nonnok User ID: 6085138 264463 Reviewed Apr. 8, 2017 Edited Apr. 13, 2017 “I have used this exact recipe ever since I found it on the box of Minute Maid frozen lemon juice in the 1970’s. The crust is delicious but will crumble easily, so serve on a plate. Best lemon bars ever!!”

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