Best 8 Lemon Bar Cookies Recipes

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

LEMON BARS

Steps:

• In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

LEMON BAR COOKIES

Steps:

• Mix flour and powdered sugar together (for crust).
• Cut butter into flour mixture (as for pie dough).
• Spray 9 x 13" baking dish with Pam nonstick spray.
• Spread crust into bottom of pan and pat lightly.
• Bake at 350° for 20 minutes.
• Beat all of the topping ingredients together lightly.
• Pour over the toasted crust and bake an additional 25 minutes at 350°.
• Cut into small squares.
• Be careful not to overcook or they get very crumbly. The crust should be slightly crumbly when you bite into it, but not fall apart in your hands. The topping should be the consistency of lemon meringue pie filling.

LEMON SQUARES/LEMON BAR COOKIES

Steps:

• Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
• Spread in a 9 X 9 inch UNGREASED pan.
• Bake for 10 minutes.
• Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
• Bake an additional 30 minutes.
• Sprinkle powdered sugar of the top when out of the oven.
• Loosen the sides with the sharp point of a knife.
• Let the cake cool and then cut it into squares.
• These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.

LOVELY LEMON BAR COOKIES

Steps:

• Preheat over to 350 degrees, rack in middle position.
• Grease a 9 x 13 pan.
• Cut each stick of butter into eight pieces.
• Zoop it up with the flour and powdered sugar in a food processor until it looks like coarse cornmeal (just like the first step in making a piecrust).
• Spread it out in a greased 9 x 13 pan and pat it down with your hands.
• Bake at 350 degrees for 15 to 20 minutes or until golden around the edges.
• Remove from oven - but don't turn the oven off!
• Mix eggs with white sugar.
• Add lemon juice & zest if you want to use it.
• Add salt and baking powder and mix.
• Add flour and mix thoroughly. (This will be runny - it's supposed to be.).
• Pour this mixture on top of the pan you just baked.
• Stick it back into the oven.
• Bake at 350 degrees for another 30-35 minutes.
• Remove from oven and sprinkle on additional powdered sugar.
• Let cool thoroughly and cut into brownie-sized bars.

LEMON COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• Make crust: mix together first three ingredients with a fork until crumbly. press into an 8 inch square cake pan and bake for 20 minutes. do not brown.
• Mix the rest of the ingredients with a mixer until well mixed. Pour over the pre-baked crust. Place in oven for an additional 30 minutes.
• remove from oven and sprinkle with powdered sugar. Allow to cool completely before cutting.

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.