Best 6 The Best Homemade Lemon Bars Recipes
Indulge in the tantalizing world of homemade lemon bars, where sweet and tangy flavors dance on your palate. These delightful treats are a perfect balance of creamy, tangy, and buttery goodness, encased in a golden, crumbly crust. With just a few simple ingredients and easy-to-follow steps, you can create these delectable treats in the comfort of your own kitchen. This article presents a collection of the best homemade lemon bar recipes, each offering unique variations to cater to different tastes and preferences. From classic lemon bars with their irresistible combination of tangy filling and buttery crust to decadent lemon bars swirled with raspberries or blueberries, these recipes promise an explosion of flavors. Embrace the joy of baking and embark on a culinary adventure that will leave you craving more.
**Recipes Featured in the Article:**
1. **Classic Lemon Bars:**
- A timeless recipe that captures the essence of homemade lemon bars.
- Features a buttery shortbread crust and a smooth, tangy lemon filling.
- Perfect for those who appreciate the simplicity and traditional flavors of lemon bars.
2. **Raspberry Swirl Lemon Bars:**
- A delightful twist on the classic lemon bars, featuring a vibrant raspberry swirl.
- The tartness of raspberries complements the sweetness of the lemon filling, creating a harmonious taste experience.
- Sure to impress guests and family with its stunning appearance and delicious flavor.
3. **Blueberry Lemon Bars:**
- Another variation that introduces the juicy sweetness of blueberries.
- Bursting with fresh blueberry flavor, these bars offer a delightful combination of sweet and tangy.
- Perfect for those who love the taste of fresh berries and a pop of color in their treats.
4. **Creamy Lemon Bars:**
- A rich and indulgent version of lemon bars with an extra creamy filling.
- The addition of cream cheese and heavy cream creates a velvety smooth texture and a decadent flavor.
- Ideal for special occasions or when you crave a luxurious dessert.
5. **Gluten-Free Lemon Bars:**
- A delicious alternative for those with gluten sensitivities or celiac disease.
- Utilizes gluten-free flour to create a crispy crust and a tangy lemon filling.
- Ensures that everyone can enjoy the goodness of homemade lemon bars.
6. **Vegan Lemon Bars:**
- A plant-based version that caters to vegans and those with dietary restrictions.
- Uses plant-based butter, milk, and eggs to create a flavorful and satisfying lemon bar.
- Demonstrates the versatility of lemon bars and their adaptability to various dietary needs.
LEMON BARS RECIPE
These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever - thick shortbread crust with that creamy tart lemon filling! If you've been disappointed with other recipes you have to give my recipe a try - I know you will love it.
Provided by Dorothy Kern
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
- Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
- While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
- Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.
Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 62 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 127 mg, Sodium 96 mg, Fiber 1 g, Sugar 40 g
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
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.
THE BEST LEMON BARS
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
- For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
- For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
- Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
- Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
- Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.
THE BEST HOMEMADE LEMON BARS RECIPE
These are the best homemade lemon bars! With a perfectly chewy crust, zesty lemon filling and dusted with powder sugar they are the ultimate summertime treat.
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray.
- Cream together softened butter and sugar in a large mixing bowl.
- Add flour and salt and mix until blended.
- Press into the bottom of prepared pan and bake for 15 minutes.
- While crust is cooking, make filling by mixing together sugar, eggs, lemon zest, lemon juice, and flour. Pour filling over hot crust and bake for about 25 -30 minutes or until set.
- Remove from oven and dust with powdered sugar.
- Cool completely and cut into squares.
Nutrition Facts : Servingsize 1 serving, Calories 6545 kcal, Fat 268 g, SaturatedFat 51 g, Cholesterol 0 mg, Sodium 1883 mg, Carbohydrate 927 g, Sugar 566 g, Protein 186 mg
HOMEMADE LEMON BARS
When these tangy bars were served in my husband's childhood, family meals were memorably complete. That's still true today for our family. The bars' sweetness rounds out the meal, but the lemony flavor keeps them light. Don't expect many leftovers once family and friends taste these treats! -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, beat flour, butter and confectioners' sugar until blended. Press onto bottom of an ungreased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned., For topping, in a large bowl, beat eggs, sugar, flour, lemon juice, extract, baking powder and salt until frothy; pour over hot crust., Bake 10-15 minutes longer or until light golden brown. Cool completely in dish on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 235 calories, Fat 8g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 171mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
THE BEST LEMON BARS
I got this recipe from my sister in law 20+ years ago, and since then have used it exclusively. These bars are not goopy, and have a perfect balance of sweet and tart. The crust is almost like a shortbread and is so delicate. During lemon season I make almost a pan a day and they disappear as quickly as I make them. You will not be disappointed. I use my food processor to do the work; you can use a traditional hand operated pastry blender for the crust and your blender for the filling
Provided by PhoenixReborn
Categories Tarts
Time 40m
Yield 25 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Locate an 8x8 baking dish.
- Crust: Combine the 1 cup flour, butter, and powdered sugar in the food processor. Run until mixture resembles coarse meal.
- Dump crust mixture into the pan. Distribute and press down by hand create the crust over the pan. You should create a firm, even layer of crust over the bottom of the pan, and a short edge (1/4-1/2 inch) of crust on the sides, which will help to contain the lemon filling later.
- Bake for 10-12 minutes. Prepare filling while crust bakes.
- Filling: Combine lemon juice, lemon zest, sugar, and eggs into the same food processor bowl (no need to wash between steps). Allow the processor to run the entire time the crust bakes. Upon removing crust, add the flour/baking powder mixture to the processor and mix another minute. Pour this over the top of the crust.
- Place the pan back into the oven; decrease temperature to 325. Bake for 13-18 minutes. Top should appear white with golden overtones.
- Remove from oven; cool for at least 15 minutes. Cut into squares. (I cut mine with a "Bash and Chop"- a great tool).
Nutrition Facts : Calories 86.4, Fat 4.1, SaturatedFat 2.5, Cholesterol 26.7, Sodium 39.2, Carbohydrate 11.5, Fiber 0.2, Sugar 7, Protein 1.1
Tips:
- Use fresh lemons for the best flavor. - Zest the lemons before juicing them to get the most flavor. - Cream the butter and sugar together until light and fluffy. - Add the eggs one at a time, beating well after each addition. - Stir in the flour and baking powder until just combined. - Pour the batter into a greased 9x13 inch baking pan. - Bake for 20-25 minutes, or until the edges are golden brown and the center is set. - Let the bars cool completely before cutting them into squares. - Dust the bars with powdered sugar before serving.Conclusion:
These lemon bars are the perfect combination of sweet and tart. They are easy to make and always a crowd-pleaser. With their bright flavor and creamy texture, they are sure to be a hit at any gathering. So next time you are looking for a delicious and easy dessert, give these lemon bars a try. You won't be disappointed!
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