Best 2 Double Lemon Bars Recipes

Indulge in a delightful culinary journey with our tantalizing Double Lemon Bars, a symphony of tangy citrus flavors and velvety textures. These delectable treats are the perfect balance of sweet and sour, featuring a luscious lemon curd filling nestled between two layers of buttery shortbread crust. But that's not all; this recipe article unveils a treasure trove of additional lemon-inspired creations that will tantalize your taste buds and leave you craving more. From the classic Lemon Bars, with their irresistible combination of tangy lemon and buttery crust, to the unique Lemon Blueberry Bars, bursting with juicy blueberries and a hint of lemon zest, each recipe offers a unique twist on the classic lemon bar. And for those seeking a gluten-free option, the Gluten-Free Lemon Bars provide an equally delightful experience, ensuring that everyone can savor the lemony goodness.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE-LEMON BARS

Double-Lemon Bars image

Provided by Doris Jacobson

Categories Egg Dessert Bake Kid-Friendly Quick & Easy Lemon Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 24

Number Of Ingredients 9

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
2/3 cup powdered sugar
2 1/4 cups all purpose flour
2 cups sugar
4 large eggs
7 tablespoons fresh lemon juice with pulp
1/4 cup finely grated lemon peel (from about 6 large lemons)
1 teaspoon baking powder
Additional powdered sugar

Steps:

Preheat oven to 350°F. Using electric mixer, beat butter in large bowl until fluffy. Beat in 2/3 cup powdered sugar. Add 2 cups all purpose flour, 1 cup at a time, beating until moist clumps form. Using back of fork, press dough over bottom of nonstick 13x9x2-inch metal baking pan. Bake crust until light golden, about 20 minutes.
Meanwhile, beat 2 cups sugar and eggs in medium bowl until blended. Beat in fresh lemon juice with pulp, lemon peel, and baking powder, then remaining 1/4 cup all purpose flour for filling.
Pour lemon filling over hot crust. Bake until filling is set in center and begins to brown on top, about 20 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
Cut pastry into 24 bars. Transfer lemon bars to serving platter and dust with additional powdered sugar.

PHILADELPHIA DOUBLE-LEMON CHEESECAKE BARS RECIPE - (4.1/5)

Philadelphia Double-Lemon Cheesecake Bars Recipe - (4.1/5) image

Provided by á-42947

Number Of Ingredients 10

Ingredients

52 vanilla wafers, finely crushed (about 2 cups)
3 Tbsp. butter or margarine, melted
4 eggs, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3 Tbsp. flour
1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
1/2 tsp. vanilla
2 Tbsp. cornstarch
1/2 cup water

Steps:

HEAT oven to 325ºF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min. SEPARATE 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tbsp. of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 min. or until thickened, stirring constantly. Cool slightly. SPOON lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Using foil handles to remove cheesecake from pan before cutting to serve. garnish with blueberries or lemon grating

Tips:

For a crispier crust, pre-bake the crust for 10 minutes before adding the filling.
To make the bars easier to cut, chill them for at least 2 hours before serving.
For a richer flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
If you don't have a lemon zester, you can use a microplane grater to zest the lemons.
Feel free to experiment with different flavor variations, such as adding berries, chocolate chips, or nuts to the filling.

Conclusion:

These double lemon bars are a delicious and easy-to-make treat that are perfect for any occasion. With their bright lemon flavor and creamy texture, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and tangy dessert, give these double lemon bars a try.