Best 6 Grannys Blue Ribbon Lemon Bars Recipes

GRANNY'S BLUE RIBBON LEMON BARS

Steps:

• 1. Preheat oven to 325° For the Crust: Cream together in a mixing bowl the 1st four ingredients. Bake in a pre heated 325 degree oven for 15 minutes. This is done in an 8" by 8" pan.
• 2. For the Crust: Cream together in a mixing bowl the 1st four ingredients. Bake in a pre heated 325 degree oven for 15 minutes. This is done in an 8" by 8" pan.
• 3. Once the time is up, remove the crust from the oven, and set aside for 25 minutes.
• 4. Take the Last 5 ingredients and place in the bowl of a stand mixer or use a hand mixer. Pour this mixture onto the crust that you already par baked.
• 5. Place back in the oven at 325° degrees for 20-25 minutes till slightly brown on top. Remove, and let cool for AT least 2 hours. Cut into 1 inch by 1 inch squares. Sprinkle with powered sugar if you like.

CLASSIC LEMON BARS

Steps:

• 1. For the crust - Preheat the oven to 350 degrees F.
• 2. Grease a 9x13 glass casserole dish with oil, then line with tin foil, leaving overhang on all sides, then grease the foil as well with oil.
• 3. In a food processor (or blender) pulse the butter, flour, both sugars and salt until the dough comes together, about 1-2 minutes.
• 4. Press the dough evenly into the bottom of the dish. You can go about 1/2 inch up the sides as well if you prefer outside edge crust. Make sure there are no cracks.
• 5. Bake until the crust is golden brown, about 25 minutes.
• 6. For the filling - While the crust is baking, prepare the filling.
• 7. Using a hand-help mixer, combine the whole eggs and yolks with the sugar and flour in a large bowl, until smooth.
• 8. Add the lemon juice and zest, and mix well.
• 9. When the crust is done, remove from oven, and reduce oven to 300 degrees F.
• 10. Pour the filling over the warm crust and return to the oven.
• 11. Bake until the filling is just set, approximately 30 minutes.
• 12. Remove from oven when done, and let cool on a wire rack.
• 13. Move dish to refrigerator and cool until firm, at least 2 hours or more.
• 14. When ready, carefully lift out of the dish using the foil, and cut into desired bar size.
• 15. Place on serving dish, and dust with confectioner's sugar. If not serving right away, or storing extra, keep in refrigerator for up to 3 days.

EASY CRESCENT DOUGH LEMON BARS

Steps:

• 1. Preheat oven to 350. Butter bottom of 13x9 baking pan. Use 1/2 of the stick to put small pats of butter all over the bottom of the pan.
• 2. Unroll dough. Lay in the bottom of pan. Press dough down corner to corner.
• 3. Spread lemon curd evenly all over the dough.
• 4. Lay out the second can of dough on top of the curd. Perforated dough edges do not need to be sealed. Then add the rest of the butter in small pats to top of this layer of dough. Squeeze the juice of 1 to 2 lemons; depending on amount of juice and size of each one all over the top layer of dough. This will create little pools of lemon juice.
• 5. Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this or more.
• 6. Bake in oven for about 30 minutes until toasty brown on edges. Oven times may slightly vary.
• 7. Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.

MELT IN YOUR MOUTH LEMON BARS

Steps:

• 1. Mix crust ingredients with a fork as you would for a pie crust. Pat into a 9x13 pan which has been greased and floured. Bake at 350 degrees for 15 minutes.
• 2. As crust is baking, mix filling.
• 3. After crust has baked for 15 minutes pour filling over crust and continue baking for 25 minutes. Cool bars completely.
• 4. Make frosting by beating butter, powdered sugar, and milk for 6 to 8 minutes on high speed. Then add 2 tbsp cold water one at a time. Beat until smooth.
• 5. Spread over cooled bars.

COUNTY FAIR FIRST PRIZE BLUE RIBBON LEMON BARS

Steps:

• First Make the Base:.
• 2 cups flour.
• ¼ cup sugar.
• 1 cup butter softened.
• Preheat Oven to 350.
• Cut ingredients together in a large bowl.
• Pat crust into 13 X 9 inch baking dish.
• Bake for 15 minutes.
• Then:.
• Make the Topping :.
• 2 cups sugar.
• 1 tsp baking powder.
• ¼ cup flour.
• 3 eggs.
• 2/3 cup lemon juice.
• Grated rind of 2 lemons.
• Mix ingredients together in a large bowl and pour over crust. Bake another 20 minutes.
• Cool, sprinkle with powdered sugar and cut into squares.

BLUE RIBBON LEMON BARS

Steps:

• Preheat oven to 350°.
• Make crust first.
• In a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
• Press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
• Bake 10-15 minutes or until golden. Be sure to make sure crust doesn't turn brown.
• Take crust out and let rest 10 minutes.
• Leave oven on. While crust is resting make filling.
• In a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
• Pour filling mixture over crust and bake 60 minutes. When done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
• Chill bars at least 1 1/2 hours before eating.