Brighten Up Your Day with Tangy & Rich Lemon Bars
Hello Bakers! I'm thrilled to share my Lemon Bars recipe with you. What sets these bars apart is that they're so easy to make. No need for any extra equipment or pre-cooking the filling. The result is a tangy, rich flavor that will leave your taste buds singing. So let’s get baking!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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How To Make Classic Lemon Bars - I'm HOOKED!
❤️SUBSCRIBE Need a little dose of lemon sunshine? Let me introduce you to my little friends, LEMON BARS!! Lemon bars are trending like crazy now and for good reason! They just scream happiness and Springtime! These classic lemon bars are creamy, sweet, & tart. The lemon shortbread cookie crust pairs perfectly! They are finished off with a dusting of powdered sugar and lemon zest!
Such an easy old-fashioned recipe with simple ingredients!
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Lemon Blondies! Recipe tutorial #Shorts
How to make a Lemon Blondies aka Lemonies!
Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
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Check out this Lemon blondie tray bake also known as 'Lemonies'! I love a lemon flavoured slice. It's so fresh and tangy. If you love lemon drizzle cake you need to try this!
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Let's Bake Lemon Squares for a Family Celebration! | Anna's Occasions
Let's Bake Lemon Squares for a Family Celebration!
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Recipe
Makes one 9-inch (23 cm) square pan
Cuts into 25 or 36 squares
Ingredients
Base
1 cup (150 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ cup (115 g) cold unsalted butter, cut into pieces
Filling
½ pkg (4 oz/120 g) cream cheese, at room temperature
1 ½ cups (300 g) granulated sugar
¼ cup (38 g) all-purpose flour
finely grated zest of 1 lemon
½ tsp baking powder
½ cup (125 mL) fresh lemon juice
4 large eggs
Directions
1. Preheat the oven to 350 °F. Grease and line a 9-inch (23 cm) square pan with parchment paper so that the paper comes up the sides.
2. To prepare the base, pulse the flour and sugar in a food processor to combine. Add the butter and pulse it until the mixture is an even crumbly texture, but the dough should not come together. Press this into the prepared pan.
3. Bake for 15 to 18 minutes until the base turns golden around the edges. Prepare the filling while the crust cools.
4. In a food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust.
5. Bake for 35 to 40 minutes, until the edges are set and just show signs of soufflé-ing a little, but the centre should still have a bit of a jiggle to it. Cool the squares to room temperature before chilling for at least 3 hours before slicing.
The square can be kept refrigerated for up to 3 days
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#AnnasOccasions #LemonSquares #Spring
how to make lemon bars - delicious and easy lemon bar recipe!
how to make lemon bars; crumbly and buttery shortbread topped with a smooth and tangy lemon custard.
Original recipe posted on my site:
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* ~ EASY LEMON BARS RECIPE ~ *
INGREDIENTS:
For the shortbread:
- 225g (1 ¾ cups) plain flour
- 175g (11 ½ tbsp) cold salted butter, cut into cubes
- 75g (⅓ cup) caster or granulated sugar
For the lemon custard:
- 4 large egg yolks
- 397g (1 ½ cups) tin of sweetened condensed milk
- Zest and juice of 3 lemons
INSTRUCTIONS:
For the shortbread:
1) First, preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4.
2) Line a reasonably deep 30 x 20cm (12 x 8in) rectangular baking tray with greaseproof paper.
3) Measure your flour and sugar into a large bowl and add your cubed butter.
4) Rub the butter into the flour and sugar until it resembles chunky breadcrumbs (you can do this by hand or with a food processor).
5) Use either your fingers or the back of a spoon to press this mixture down well into your baking tray, it should press into a firm sheet of shortbread dough. (If you feel the mixture is too crumbly, add a little water to help it stick together!)
6) Once evenly pressed in, prick the dough all over with a fork to prevent it rising too much
7) Bake the shortbread for 30-40 minutes until golden brown and firm to touch.
For the lemon custard:
1) Place your egg yolks in a large bowl (you can save the whites for omelettes or a meringue topping!) and whisk vigorously by hand or with an electric whisk for about a minute to lighten them.
2) Add the whole tin of condensed milk and whisk for a further 2 minutes.
3) Zest and juice the lemons into the bowl and whisk for another 2 minutes to ensure the filling is lovely and airy.
4) Pour this mousse-like mixture onto the cooling shortbread.
5) Place into the oven – at 160 C / 140 C fan / 325 F / gas mark 3 – to bake for a final 15 minutes.
6) By this stage the custard should be set or just have the SLIGHTEST wobble, so remove it from the oven and allow it to cool.
7) Chill the cooled lemon bars in the fridge for at least two hours before slicing and serving.
8) Enjoy!
*THANKS TO E, AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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How to make lemon bars? How to make shortbread? How to make lemon squares? Follow today's recipe!
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Lemon Bars
With a shortbread base and lemon curd topping that's tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart - but so much more straightforward!
Recipe ⬇️⬇️⬇️ OR PRINT:
Easy Lemon Bars
SHORTBREAD BASE
3/4 cup plain flour (all purpose flour) (115g)
1/4 cup rice flour (or cornstarch/cornflour) (30g)
1/2 cup icing sugar / powdered sugar, sifted (60g)
1/4 tsp salt
110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2 cubes
LEMON CURD TOPPING
3 large eggs (55-60g/2oz each)
1 cup caster sugar / super-fine sugar (sub regular sugar) (200g)
2 tbsp plain flour (all-purpose flour)
1 tbsp lemon zest (do this before juicing)
1/2 cup lemon juice (2 – 3 lemons)
1. Blitz shortbread base ingredients for 10 sec or until sandy (or rub with fingers). Press into lined 20cm/8” square pan. Bake 180C/350F (160C fan) 20 min.
2. While baking, whisk Curd ingredients together. Pour onto base immediately (ie don’t let base cool). Bake 20 min, cool on counter then fridge 2 hrs. Cut into 16 squares, eat!