Time 50m Number Of Ingredients 10 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.
Time 55m Yield 9 servings. Number Of Ingredients 11 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.
Yield 36 bars Number Of Ingredients 13 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.
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.
Time 50m Yield 15 Number Of Ingredients 6 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.
Time 4h10m Yield 15 to 20 bars Number Of Ingredients 10 Steps:
For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment paper, leaving a 2-inch overhang on the long ends; this will help you remove the lemon bars from the pan later. Lightly spray the pan with nonstick cooking spray. Add the flour, cheese and confectioners’ sugar to a food processor. Pulse to incorporate all the ingredients. Slowly stream in the butter while pulsing, stopping occasionally to scrape the bowl down and to loosen any caked flour on the base of the bowl. Continue to pulse until the mixture has the texture of wet sand and holds together when pressed together in your hand. Transfer the mixture to the prepared pan and press and mold to dough to cover the base of the pan and up the sides about 3/4 inch. Transfer the pan to the oven and bake until the crust is set and the edges are golden brown, 15 to 20 minutes. In the meantime, make the lemon curd filling: Add the granulated sugar, flour, lemon zest, lemon juice, vanilla and eggs to a large bowl and whisk to evenly combine. Transfer the filling to the warm crust and bake until the curd is just set, 20 to 23 minutes. Let cool to room temperature on a wire rack, then transfer the pan to the refrigerator to cool for at least 2 hours or up to overnight. Dust with confectioners’ sugar before slicing.
Time 45m Yield 25 squares, 25 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375. Spray a 9x9 pan with nonstick spray and lightly flour. Mix flour, salt, and sugar together. Add butter and mix (or ‘cut’) until it clumps. I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs. Pat this baby evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown. Cool on wire rack and reduce heat to 350. While you’re waiting for crust, mix all the topping ingredients together (except the confectioner’s sugar) and food processor/mix until well blended (it will be very liquid-like). Pour mixture on top of the prebaked crust and bake for about 15 - 17 minutes or until the top appears dry (it’s normal if the center puffs up a bit). DON’T OVERCOOK, POR FAVOR! Cool for an hour. Sprinkle with a bit of confectioner’s sugar if you wish. Cut into 25 squares. MAKE SURE YOU SHARE! :].
Time 40m Yield 9 servings. Number Of Ingredients 11 Steps:
In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour until blended. , Press into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned. , For filling, in a small bowl, beat the sugar, eggs, lemon juice, flour, lemon zest and baking powder until frothy. Pour over crust. , Bake 10-15 minutes longer or until set and lightly browned. Cool on a wire rack. Sprinkle with confectioners’ sugar. Cut into squares.
