Ina Garten's Lemon Bars | Barefoot Contessa | Food Network
These easy-to-make lemon bars are a great portable dessert for a picnic!
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Lemon Bars
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 10 min
Inactive: 30 min
Cook: 55 min
Yield: 20 squares or 40 triangles
Level: Intermediate
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions
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.
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Ina Garten's Lemon Bars | Barefoot Contessa | Food Network
Healthy Lemon Bars
RECIPE:
Healthy lemon bars that are gluten free, dairy free and paleo! The crust is made with a mix of almond flour and coconut flour and the light lemon filling is made with just 4 simple ingredients: fresh lemon juice, honey, eggs and coconut flour. You’re going to LOVE these easy to make bars — they’re great for parties!
How to Make Delicious Lemon Bars | Simple Gluten Free Lemon Bars Recipe
In this video, I'll show you how to make delicious lemon bars that are perfect for any occasion. These lemon bars are easy to make and packed with tangy, sweet flavors that will leave your taste buds craving for more.
INGREDIENTS
Shortbread Crust
2 cups almond flour blanched
1/4 cup arrowroot powder
1/2 teaspoon sea salt
6 tablespoons butter melted (salted)
1 egg
Lemon Filling
5 tablespoons salted butter
8 egg yolks
2 whole eggs
3/4 cup lemon juice
1/2 cup maple syrup
1/4 cup lemon zest
INSTRUCTIONS
Preheat oven to 350º F. Line a 9×9 square baking pan with parchment paper. I lightly oil the pan so the parchment paper sticks to the pan better. Set aside.
In a large bowl, combine almond flour, salt, and arrowroot powder. Stir to combine.
In a small bowl, whisk together melted butter, egg, and maple syrup.
Add the wet ingredients into the bowl with the dry ingredients, and stir to form a dough.
Press the dough into the prepared pan.
Bake the shortbread crust for 22 minutes, until the top is lightly golden brown.
In a double boiler (or use a glass bowl on top of a saucepan), add cold butter in the bowl to melt.
Add the lemon juice, lemon zest, maple syrup, egg yolks, and whole eggs, and whisk while heating the mixture. As the mixture gets warmer, whisk more consistently to keep the eggs smooth while they cook. Continue warming the mixture while whisking until it comes to 160º F, or until the mixture is thickened enough to leave a trail when you run a spoon through it.
For the best texture, be sure to carefully watch the temperature of your egg and lemon mixture. The eggs will start to cook at about 130º F, so you’ll need to whisk more frequently once it reaches that temperature.
The bars will crack if the egg mixture is overcooked. The egg mixture needs to start cooking and thicken on the stovetop, then will finish cooking and solidify when baked for 10-12 minutes.
If you don’t have a thermometer, it’s okay! Cook the lemon curd until the mixture will coat the back of a spoon without sliding off!
Add the lemon mixture onto the crust in an even layer. Add baking pan back into the preheated oven for another 12 minutes.
Allow the gluten free lemon bars to fully cool prior to slicing.
If desired, sprinkle with powdered sugar. I use powdered monk fruit sweetener!
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Gluten-Free Lemon Bars {Dairy-Free Option}
An easy recipe for Gluten-Free Lemon Bars. These tangy lemon squares are made with a buttery shortbread crust and a fresh lemon curd filling. This gluten-free dessert also has a dairy-free option to the lemon bars recipe. You can get the full printable recipe a
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Lemon Shortbread Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Shortbread Bars. It is the combination of buttery shortbread and tangy lemon filling that makes these Lemon Bars so irresistible. I love how the shortbread crust is all crisp and crumbly and how the lemon filling separates as it bakes. The top has a thin cake-like crust and underneath the lemon filling is all soft and yummy. Lemon Bars (some called them Lemon Squares or Lemon Slices) are instantly recognizable because of their liberal coating of snowy white confectioners (powdered or icing) sugar. They are wonderfully addictive and are best eaten the day they are made.
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My lemon squares recipe is easy peasy lemon squeezy! ???? Today I'm sharing how to make yummy lemon bars!
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