Bars: Lemon Bar Recipes by cowgirl

posted by cowgirl 05-18-103 9:50 AM

Sour Lemon Squares
Recipe By :Maider Heater's New Book of Great Desserts
Serving Size : 16 Preparation Time :2:00

pastry base:
3 ounces unsalted butter
1/4 teaspoon salt
1/4 cup firmly packed light brown sugar
1 cup sifted all-purpose flour

lemon layer:
finely grated rind of 2 medium-size lemons
3 tablespoons fresh lemon juice
2 eggs -- (extra large0
3/4 cup granulated sugar
2 tablespoons sifted all-purpose flour
1/4 teaspoon baking powder -- double-acting
confectioner's sugar -- (to be used after the cookies are baked)

Adjust a rack to the center of the oven and pre-heat oven to 350 degrees. To line an 8 x 8 x 2-inch square pan with foil, turn the pan upside down. Center a 12-inch square of foil over the pan, fold down the sides and corners to shape it, remove the foil, turn the pan right side up, place the foil in the pan and press it into shape. To butter the foil, put a piece of butter (in addition to what is called for in the recipe) in the pan, place the pan in the oven to melt the butter, and then brush the butter over the bottom and halfway up the sides. Let the pan cool and then place it in the freezer (it is easier to press the bottom crust into place if the pan is cold).

In a small bowl, cream the 3 ounces of butter. Beat in the salt, sugar, and then the flour. (Or you can do this in a food processor: Place the dry ingredients in the bowl, with the steel blade; cut the butter into pieces and add, then process until thoroughly mixed.) If the mixture does not hold together, turn it out onto a work surface and knead it until it does. Place the mixture in mounds (each one about a rounded teaspoonful) over the bottom of
the cold pan. Then, with your fingers, press it to make a smooth and firm layer on the bottom only. Bake for about 18 minutes until the crust is lightly colored.

Meanwhile, prepare the Lemon Layer. In a small cup mix the rind and juice and set aside. In the small bowl of an electric mixer, beat the eggs well. Add the sugar, flour, and baking pwd and beat for 1 min. at high speed (see Note). Stir in rind and juice. Pour the lemon mixture over the hot bottom crust. Bake for 25 to 30 min. until the top is lightly colored and dry to the touch; when it is done it will feel spongy and custardy, not dry or stiff.

Cool completely in the pan and then chill in the freezer for about half an hr. Cover the pan with a rack or a small cookie sheet, turn over the pan and rack or sheet, remove the pan, and slowly and carefully peel off the foil. Cover with a small cutting board and turn over the board and the rack or sheet. Use a long, heavy, sharp knife and cut the cake into 16 squares. Wipe the blade after making each cut. Place them on wax paper and strain confectioners sugar generously over the tops. Package these in a shallow box or arrange them on a tray and cover with plastic wrap. These may be refrigerated and served cold or they may be served at room temp. When they are cold, the lemon layer is more firm and wonderful; when they are at room temp the lemon layer is softer and wonderful.

Le Poulet Rouge Restaurant Cookbook (a bakery in Boise, Idaho)
Lemon Bars

1 cup butter, room temp.
1/2 cup powdered sugar, sifted
2 cups unbleached flour
4 large eggs
2 cups sugar
1 lemon, zested
6 Tablespoons lemon juice
1/3 cup unbleached flour
1 teaspoon baking powder
Powdered sugar.

Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.

In a medium bowl with an electric mixer, cream butter and sugar until light and fluffy. Blend in flour, scrape down bowl occasionally.

Evenly, and with medium pressure, press the dough in the pan. Bake approx. 20 min.

Meanwhile, in a medium bowl with an electric mixer, beat eggs until light and frothy. Gradually add the sugar and lemon zest beating until thick. Add lemon juice, flour and baking powder. Beat until well blended.

Pour over the hot baked crust, return to oven and bake 15-20 minutes or until pale golden. Remove from oven and sift powdered sugar over the bars. Cool in pan. Cut into 2-inch squares. Yield: 24 bars

Florida Lemon Squares
Source: Maida Heatter's Book of Great Cookies, p. 94 Alfred Knopf, Inc.

1 tsp. baking powder
1/2 tsp. salt
1 can sweetened condensed milk
Finely grated rind of 1 large lemon
1/2 C. lemon juice
5 1/3 oz. (10 2/3 T.) butter
1 C. dark brown sugar, firmly packed
1 C. old fashioned or quick-cooking oats

Adjust a rack 1/3 up from bottom of oven. Preheat oven to 350 degrees F. Grease a 9" x 13" x 2" pan.

Sift together flour, baking powder, and salt; set aside. Pour milk into bowl. Add rind and gradually add lemon juice, stirring with small wire whisk to keep smooth. The lemon will thicken the milk. Set aside.

Cream butter; add sugar; beat well. Gradually add dry ingredients, beating only until thoroughly mixed. Mix in oats. Mixture will be crumbly. Pat a little more than half of the mixture (2 generous cups) evenly in pan. Drizzle or spoon lemon mixture evenly over crumb layer and spread smooth. Sprinkle remaining oat mixture evenly over lemon layer. Pat to smooth.

Bake for 30-35 minutes until lightly colored. Cool completely in pan. Refreigerate for at least one hour. With small sharp knife, cut around sides; cut into small squares. Refrigerate until serving time. Optional: Just before serving, top with confectioners' sugar

From: Paula Miller Jacobson (
Bar- Florida Lemon Squares

1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can(14 to 15 ounces) sweetened condensed milk
Finely grated rind of 1 large lemon
1/2 cup lemon juice
10 2/3 tablespoon butter
1 cup dark brown sugar, firmly packed
1 cup old-fashioned or quick cooking oatmeal

Preheat oven to 350 degrees F. Butter a 9 x 13 inch pan. Mix together flour, baking powder and salt in small bowl. Set aside.

In a medium size bowl, mix the condensed milk with the lemon rind, then gradually mix in the lemon juice (mix with wire whisk). Set the lemon mixture aside.

In the large bowl of an electric mixer cream the butter. Add the sugar and beat well. On lowest speed gradually add the flour mixture. Scrape side or bowl and mix only until thoroughly mixed. Mix in the oatmeal. The mixture should be crumbly.

In prepared baking pan, add a little more than half of the oatmeal mixture. Pat the crumbs firmly and evenly .

Top the bottom crust with the lemon mixture, smooth out to all sides. Sprinkle the remaining crumbs evenly over the lemon. Pat the crumbs gently. (It is okay if some of the lemon still shows through).

Bake for 30 to 35 minutes or until the crust is lightly colored. Cool the cake completely in the pan. Then refrigerate it for an hour or longer.

When cool, cut around the edge of the pan with a small knife to release cookies. Cut into quarters. Cut quarters into small bars. Place on a serving plate. Cover with plastic wrap and refrigerate until ready to serve.

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