Best 4 Lemon Custard Bars Recipes

CHEF JOHN'S LEMON BARS

Steps:

• Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
• Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
• Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
• Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
• Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
• Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

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 CUSTARD BARS

Steps:

• Preheat oven to 325°F.
• Spray and 8-inch square pan with cooking spray and wipe with a paper towel.
• In a medium sized bowl, combine crust ingredients and mix well.
• Spread crust dough over bottom of the pan.
• In a small bowl, combine topping ingredients and mix well.
• Pour the topping over the crust.
• Bake for 27-30 minutes.
• Cool completely before cutting bars and serving.
• Dust bars with powdered sugar when cool.

SARAH'S CREAMY CUSTARD LEMON BARS

Steps:

• Preheat oven to 350 degrees. Prepare a glass 8" square pan by lining it with baking parchment.
• Put the stick of butter in a small skillet and melt about halfway over medium-low heat.
• Combine the butter and powdered sugar in a food processor.
• Add the baking powder and flour. Resulting mixture should be crumbly.
• Press into the bottom of the pan. Make small holes in the crust with a fork. Bake for 15-20 minutes.
• Meanwhile, warm the cream in a small saucepan over medium or medium-low heat. You want it to be heated, but do not allow it to come to a boil.
• In a large bowl, beat the egg yolks until lighter in color. Add the sugar and beat until combined with eggs.
• Slowly add the lemon juice as you whisk or beat the eggs. When cream is hot, add slowly to the egg mixture while continuing to whisk or beat the eggs.
• Reduce the oven temperature to 300 degrees, once crust is removed.
• Pour custard mixture over crust. Return to the oven. Bake for 25-30 minutes at 300.
• Remove pan and sprinkle coconut over the top of the custard.
• Reduce temperate again to 275 degrees. Bake another 30-60 minutes until custard is set. Wiggle the pan and if the custard still seems to have a liquid-like slosh, return to the oven. Custard is set when it only has a pudding-like jiggle. Refrigerate at least two hours before serving.