Best 7 Glazed Lemon Bars Recipes

GLAZED LEMON-COCONUT BARS

Steps:

• Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
• Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
• Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
• In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

GLAZED LEMON-COCONUT BARS (COOKING FOR 2)

Steps:

• Heat oven to 350°F. In small bowl, mix 1/2 cup Bisquick® mix and 1 tablespoon powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8x4-inch loaf pan.
• Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix remaining Bar ingredients. Pour coconut mixture over baked layer.
• Bake about 20 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 2 rows.

LEMON GLAZED PERSIMMON BARS

Steps:

• Preheat oven to 350°F.
• Combine egg, sugar, and finely chopped dates in a bowl; mix well.
• Stir in 1 1/2 teaspoons lemon juice and baking soda.
• Add a mixture of flour, salt, cinnamon, nutmeg, and cloves alternately with pureed persimmons, mixing well after each addition.
• Stir in chopped walnuts.
• Spread in a greased and floured 9x13-inch baking pan and bake for 25 minutes, or until light brown.
• Cool for 5 minutes.
• Glaze with a mixture of powdered sugar and 2 tablespoons lemon juice.
• Cool completely before cutting into bars.

LEMON-GLAZED PERSIMMON BARS RECIPE - (4/5)

Steps:

• Mix together the pulp and baking powder soda. Beat the egg, then add the sugar, oil and plup mixture. Add the raisins. Combine the flour, salt and spices and add to the persimmon mixture. Stir in the nuts. Spread in a oiled and floured pan. bake at 350F. for 25 minutes, or until done. Cool for 5 minutes. Spread with the Lemon Glaze. Cool, then cut into 2inch bars. keep wraped note the bars freeze well

GLAZED LEMON-COCONUT BARS

Steps:

• Heat oven to 350°F. In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in ungreased 8-inch square pan.
• Bake uncovered about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining bar ingredients. Pour coconut mixture over baked layer.
• Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
• In small bowl, stir lemon glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

GLAZED LEMON BARS

Steps:

• 1 Heat oven to 350. Stir together 1 cup Bisquick and the powdered sugar. Cut in marg. using pastry blender or knives, until mixture looks like fine crumbs. Press mixture in bottom and 1/2 inch up sides of ungreased square pan 8x8x2. 2. Bake about 10 min. or until light brown. Stir together remaining ingredients except Glaze; pour over baked layer. 3. Bake about 25 min or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Glaze; cool completely, about 1 hour.

GLAZED LEMON BARS

Steps:

• 1. Heat oven to 350°. Mix 1 cup Bisquick and the powdered sugar in small bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Press mixture in bottom and 1/2 inch up edges of ungreased square pan, 8 x 8 x 2 inches.2. Bake about 10 minutes or until light brown. Mix remaining ingredients except Lemon Glaze pour over baked layer.3. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Lemon Glaze. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.Lemon Glaze3/4 cup powdered sugar1 tablespoon plus 1 1/2 teaspoons lemon juiceStir ingredients until smooth.HIGH ALTITUDE (3500 to 6500 feet): Use square pan, 9 x 9 x 2 inches. Press crust in bottom only of pan. Increase bake time in step 2 to about 12 minutes.NUTRITION FACTS: 1 Bar: Calories 70 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 80mg Carbohydrate 14g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 0% Vitamin C % Calcium 0% Iron 0% DIET EXCHANGES: 1 Starch.BETTY'S TIP: Here's an easy rule of thumb-one fresh lemon will give you 2 to 3 tablespoons of juice. To get the most juice out of a lemon, it should be at room temperature. Some people like to zap whole lemons in the microwave on High for about 20 seconds or so to warm them.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.