whats the best way to make lemon bars ?

Question

..............

Answer 1

Hi !!!
I especially love the recipes that use sweetened condensed milk...ENJOY!!!

Lemon Bars

Serves: 4 dozen bars

Ingredients:
2 cups flour
1/2 cup sugar
1 cup butter or margarine, softened
1-1/4 cups Nestlé Carnation Sweetened Condensed Milk
4 large eggs
2/3 cup lemon juice
1 Tbsp flour
1 tsp baking powder
1/4 tsp salt
4 drops yellow food coloring (optional)
1 Tbsp grated lemon peel
Sifted powdered sugar (optional)

Method

For Crust: Preheat oven to 350 degrees F. Combine 2 cups flour and 1/2 cup sugar in medium bowl. Cut in 1 cup butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9 inch baking pan. Bake for 20 minutes.

For Filling: Beat sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, 1 Tbsp flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust. Bake for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack; refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.

------------THIS IS ALSO A GREAT OPTION FOR YOU...THE CREAM CHEESE GOES GREAT WITH THE LEMON...

Lemon Cheesecake Bars
24 bars
46 min 10 min prep

1 1/2 cups graham cracker crumbs
1/3 cup chopped pecans
1/3 cup sugar
1/3 cup butter, melted
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
2 large eggs
1 teaspoon vanilla

Preheat oven to 325°.

Combine graham cracker crumbs, pecans, sugar, and melted butter; mix well.
Reserve 1/3 cup crumb mixture.
Press the rest into a 13x9 baking pan.
Bake for 6 minutes; allow to cool.
While the crust is cooling, beat cream cheese until it's fluffy.
Gradually beat in the milk.
Add eggs until mixture is just combined.
Stir in the lemon juice and vanilla.
Pour mixture into prepared crust.
Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
Bake for about 30 minutes.
Cool for about an hour, then cut into bars.
Store in your refrigerator.

Answer 2

Bake Sale Lemon Bars

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2/3 cup confectioners' sugar
* 3/4 cup butter or margarine, softened
* 3 eggs
* 1 1/2 cups white sugar
* 3 tablespoons all-purpose flour
* 1/4 cup lemon juice
* 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
2. Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.
3. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
4. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.
http://allrecipes.com/Recipe/Bake-Sale-Lemon-Bars/Detail.aspx

Answer 3

Winning Lemon Bars
* 2 sticks (8 ounces) butter
* 2 cups flour
* 1/2 cup confectioners' sugar
* 4 beaten eggs
* 2 cups sugar
* 4 tablespoons flour
* 1/4 cup lemon juice
* 1 tablespoon finely grated lemon peel
* sifted confectioners' sugar

PREPARATION:
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel.Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Answer 4

This is from my Williams Sonoma Desserts book. By far the BEST lemon bars I've ever eaten!

Lemon Curd Squares

For the crust:
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. ground cinnamon
8 Tbs. (1 stick) cold unsalted butter, cut into
1/2-inch pieces

For the filling:
3/4 cup granulated sugar
2 Tbs. all-purpose flour
Pinch of salt
1 tsp. finely grated lemon zest (optional)
3 eggs, at room temperature
1/2 cup fresh lemon juice
3 Tbs. heavy cream

Confectioners’ sugar for dusting (optional)

To make the crust, preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.

In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.

To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.

Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.

Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars. Makes 12 bar cookies.

Answer 5

Lemon Crumb Bars:

55 min 10 min prep
24-36 bars

1 (18 1/2 ounce) box lemon cake mix or yellow cake mix
1/2 cup butter or margarine, softened
1 large egg, plus
3 large egg yolks
2 cups saltine crackers, finely crushed (1/4 lb)
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice

1. Preheat oven to 350°F.
2. In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly.
3. Stir in saltine crumbs.
4. Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13x9 baking pan.
5. Bake 20 minutes.
6. With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool.
7. Cut into bars. Store covered in refrigerator.

Answer 6

My favorite one is on www.cookinglight.com. But type in "lemon squares" instead of lemon bars. It won't look like it'll make a lot, but they're packed with flavor for as thin as it looks!