Excellent, everything a true lemon bar should be. Buttery, tender and tart. Definitely use at least 1/2 cup of lemon juice or more. I’ve made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons.
I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it’s better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
This was ok – very good taste, but consistency was not very good. I made it 3 different times trying to adjust for the softness and could not get it to come out right. If you don’t mind the softness (to the point it falls apart with bars in the center of the dish) it is good.
These were really good! i didnt have lemons so i added 6 tablespoons of lemon juice and an extra tablespoon of flour just to thicken it just a bit. They came out perfectly and i dusted some powdered sugar on top so they looked beautiful!
I made these for Easter, and they were so so good! Use real butter for a flaky crust. I added a couple Tablespoons more lemon juice & also about 2 tsp. grated zest because I really love that lemon flavor, these totally delivered. After giving the finished bars a good dusting of powder sugar, I topped with plenty of toasted coconut. Try these!
I had never made homemade lemon bars before so I tried this recipe. Let me tell you, the box lemon bars don’t stand a chance with these. You can taste all of the wonderful fresh ingredients. Make sure you use only this recipe when making lemon bars, they turn out perfect.
ingredients:
3¼ cups – 250 grams – organic all purpose flour such as king arthur flour
3 teaspoons – about 7 grams baking powder
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I am impressed! I added 1/4 tsp. of salt to the crust as suggested by other members. I also added 1 tsp. lemon zest (from a jar) and some yellow food coloring to the filling. I used 1/2 cup of fresh lemon juice, and it was a little bit too tart for me. Next time, I’ll try using 1/3 cup. The crust was beautiful. The bars were even better after they were refrigerated. My husband loved them so much, he wants to eat them for breakfast!
These are VERY good and I am a very picky cook! I did cheat a little, and made a couple of changes. First, I used a pie crust mix and added some sugar to it, then pressed into a pie plate and baked. I used butter-flavored cooking spray on the pie plate.
I used bottled lemon juice, and added extra, so it came to about 1/2 cup. Now, we love lemon flavor. For those who don’t like the sweet tart, don’t use extra lemon. I baked for closer to 25 minutes, let cool, and then dusted with powdered sugar before cutting. Keep in mind that these really need to be stored in the refrigerator. They are fabulous! Hubby and kids loved them and so did I! This recipe is a keeper!
One more comment, I would not use salt in the crust if you are using salted butter. I used salted butter and it tasted perfect.
My first attempt at lemon bars… and it was a complete disaster! The only thing I can think of that might have turned this ugly is the use of parchment paper under the crust in a glass Pyrex baking dish. In the middle of baking, I checked on them to make sure they weren’t getting too brown…. and the crust had floated to the top! The parchment was somewhere in the middle, with lemon filling above and below it.
What a waste and what a a mess! I did cook it through, just in case it could be salvaged, but it was a goner. I tasted a small piece minus the paper, and it would have been great had the crust stayed where it was supposed to….
This was my first attempt at lemon bars and was very happy with the results. I used 1/2 C. fresh lemon juice and found it to be nice and lemony, without being tart or sour. The only complaint was that I did not have a distinct line between my crust and the lemon custard. The custard wasn’t visually distinct like I wanted, but the flavor and consistancy was great. Maybe I should have let the crust cool more. Overall though, the crust was buttery (I used salted butter) and pleasantly dense, the custard was smooth and lemony, and the overall result was very nice.
ingredients:
3¼ cups – 250 grams – organic all purpose flour such as king arthur flour
3 teaspoons – about 7 grams baking powder
1 – 7-ounce/220 gram – package cream cheese such as philadelphia softened
½ cup – 1 stick/113 grams – unsalted butter softened
1½ cups – 300 grams – granulated sugar
3 tablespoons – 13 grams – freshly grated lemon zest from 3 large lemons
1½ tablespoons – 22.5 ml – freshly squeezed lemon juice
1 teaspoon – 6 ml – pure vanilla extract
1/8 teaspoon – a few drops- lemon oil such as boyajian omit for gluten free variation
1/8 teaspoon natural yellow gel based food coloring such as chefmaster
1 teaspoon – 6 grams- kosher salt or ¾ teaspoon regular table salt
1 large egg plus 1 large egg yolk – mine weighed 70 grams w-o shells-
1 cup – 125 grams- confectioners sugar sifted for rolling and dusting cookies
method:
in a medium bowl whisk together flour and baking powder until well blended set aside using an electric stand mixer fitted with paddle attachment or handheld electric mixer cream.
together cream cheese and butter until well blended creamy and smooth beat in sugar lemon zest and juice vanilla lemon oil food coloring and salt mix until well combined light and fluffy scraping the bowl with a rubber spatula when necessary add egg and egg yolk and beat in well until creamy and light about 1 to 3 minutes on medium speed
on low speed gradually add flour mixture and mix until just fully incorporated dough will be very sticky cover work bowl and refrigerate at least 2 hours or overnight
meanwhile arrange oven rack in lower third of oven and preheat oven to 320ºF – 160ºC- line two baking sheets with parchment paper- set aside place confectioners’ sugar in a small bowl- set aside
measure enough dough to roll into generous 1 inch balls using a 1 1/4 inch spring-loaded cookie scoop – or by measuring a generous tablespoon of dough with a measuring spoon- making sure each scoopful is in equal amounts this is important for evenly baked cookies
roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat place dough balls on prepared baking sheets at least 3 inches apart
bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 15 minutes do not overbake the cookies will still be soft in the centers If they start to brown around the edges they have baked too long the underside of the cookies should be only very lightly browned
transfer to wire rack and allow cookies to cool completely on baking sheet once completely cooled carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container repeat with remaining dough on prepared cookie sheets
if desired chill the cookies in the refrigerator in an airtight container before serving dust cookies with additional confectioners sugar serve cookies chilled or at room temperature.
source :cooking-all.com