Best 3 Aunt Lindas Lemon Bars Recipes
Aunt Linda's Lemon Bars are a classic dessert that will remind you of summer days filled with sunshine, laughter, and sweet treats. These delectable treats are made with a buttery shortbread crust, a tangy lemon filling, and can be topped with a dusting of powdered sugar. They are perfect for any occasion, from potlucks and picnics to birthday parties and baby showers. With their zesty lemon flavor and melt-in-your-mouth texture, these lemon bars are sure to be a hit.
You can also explore variations of this classic recipe within this article. For those who prefer a richer flavor, the article offers a recipe for Aunt Linda's Lemon Bars with a cream cheese filling. If you're looking for a gluten-free option, there's a recipe for Gluten-Free Aunt Linda's Lemon Bars. And for those who love a little extra crunch, the recipe for Aunt Linda's Lemon Bars with a graham cracker crust is a must-try. No matter which recipe you choose, you'll end up with a delicious and refreshing treat that will satisfy your sweet tooth and leave you wanting more.
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
AUNT LINDA'S LEMON BARS
Steps:
- Mix butter, 2 cups flour plus 1/2 cup confectioner's sugar in bowl. Pat into 9" X 13" baking pan. Bake 350 degress for 15 minutes. Combine eggs, sugar and 6 tbsp flour,lemon juice and rind in mixing bowl. Mix well. Por Over baked crust then bake 20 minutes. Cool then refigerate.
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
Tips:
- For a richer flavor, use real butter instead of margarine.
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Don't overmix the dough. Overmixing will make the bars tough.
- Bake the bars until the edges are golden brown and the center is set. If you overbake the bars, they will be dry and crumbly.
- Let the bars cool completely before cutting them. This will help prevent them from falling apart.
- Serve the bars with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Aunt Linda's Lemon Bars are a classic dessert that is always a hit. They are easy to make and can be enjoyed by people of all ages. With their sweet and tangy flavor, these bars are perfect for any occasion.
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