Best 3 Tangy Lemon Bars Recipes

Are you craving a delectable dessert that's bursting with citrusy freshness? Look no further! These Tangy Lemon Bars are a delightful treat that will tantalize your taste buds. Featuring a buttery shortbread crust and a zesty lemon filling, these bars are the perfect balance of sweet and tart.

This article provides two tempting variations of Tangy Lemon Bars: Classic Lemon Bars and Raspberry Swirl Lemon Bars. The Classic Lemon Bars offer a pure and vibrant lemon flavor, while the Raspberry Swirl Lemon Bars introduce a delightful burst of fruity sweetness. Both recipes are easy to follow and use simple ingredients, making them accessible to bakers of all skill levels.

Whether you're a seasoned baker or a novice in the kitchen, this article has everything you need to create these delightful treats. With step-by-step instructions, helpful tips, and stunning photographs, you'll be able to whip up a batch of Tangy Lemon Bars that will impress your family and friends. So, get ready to embark on a culinary adventure and indulge in the irresistible flavors of these lemon-infused delights!

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

VERY LEMON EXTRA TANGY LEMON BARS

Very Lemon Extra Tangy Lemon Bars image

I have created this recipe, using a variety of other recipes for a base and then changing many things to meet my intense lemon craving! These go together very quickly and they are very tangy, on the too-tangy side of wonderful almost. If you lovelovelove tangy lemon and want a nice crisp crust with a higher ratio of lemon to crust, please try this recipe and tell me what you think!

Provided by iglowforyou

Categories Dessert

Time 50m

Yield 1 9x13 pan, 20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup butter or 1/2 cup margarine
1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend
1/4 cup sliced almonds
2 cups flour (no more!)
1/4 teaspoon salt
1 1/2-1 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
6 eggs (large)
1 cup lemon juice
icing sugar, for dusting

Steps:

Preheat oven to 350°F.
Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
Bake crust for 20 minutes or until edges are just starting to turn golden.
Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
Remove crust from oven and reduce heat to 320°F This step is important!
mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
Pucker up! :D.

VERY TANGY LIME (OR LEMON) BARS

Very Tangy Lime (Or Lemon) Bars image

This recipe is out of a cookbook called "Pure Dessert" by Alice Medrich. The emphasis is on "pure flavor," or, in this case, "pure lime" (a half cup mind you). Yum. The crust is buttery, delicious, crunchiness, underneath it all.

Provided by hisfavoritemavis

Categories Bar Cookie

Time 1h25m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter, melted
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1 cup sugar
2 tablespoons sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/2 teaspoons finely grated lime zest or 1 1/2 teaspoons lemon zest
1/2 cup strained fresh lime juice or 1/2 cup lemon juice
powdered sugar, for dusting

Steps:

Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
Bake for 20 to 25 minutes, or until the center no longer jiggles.
Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.

TANGY LEMON BARS

Tangy Lemon Bars image

These not-so-sweet bars are a nice change from the sweet treats and will stand out if placed with a selection of holiday cookies. Can be frozen for up to one month, if you are planning ahead.

Provided by Deantini

Categories Bar Cookie

Time 1h

Yield 40 bars, 40 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
2 cups all-purpose flour
4 eggs
1 1/4 cups sugar
2 tablespoons lemon rind, finely grated
1/2 cup lemon juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon icing sugar

Steps:

Grease 13 x 9 inch cake pan, set aside.
Preheat oven to 325 F.
In mixing bowl beat butter, sugar and salt until light and fluffy, stir in flour until just blended. Press into prepared pan
Bake for 25 min or until golden. Let cool completely in pan on cooling rack.
Topping:.
In bowl beat eggs with sugar until pale and thickened. Add lemon rind, lemon juice, flour and baking powder, beat until smooth.
Pour over cooled base.
Bake in 325 F oven until set, approx 25-30 min.
Let cool completely in pan on cooling rack.
Dust withicing sugar and cut into bars.

Nutrition Facts : Calories 100.3, Fat 4, SaturatedFat 2.4, Cholesterol 27.8, Sodium 61.4, Carbohydrate 15, Fiber 0.2, Sugar 9.4, Protein 1.4

Tips:

- For a classic tangy lemon bar, use fresh lemon juice and zest. Bottled lemon juice will not provide the same flavor. - Don't overbeat the batter. Overbeating will result in a tough, dense crust. - Bake the bars until the center is just set. Overbaking will result in dry, crumbly bars. - Let the bars cool completely before cutting them. This will help prevent them from falling apart. - Dust the bars with powdered sugar before serving. This will add a touch of sweetness and elegance.

Conclusion:

Tangy lemon bars are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be tailored to your own preferences. With a few simple tips, you can make perfect lemon bars every time.