How To make Lemon Bars Deluxe
1 1/2 c All purpose flour
1 ts Baking powder
1/2 ts Salt
14 oz Can sweetened condensed milk
Grated rind from 1 lemon 1/2 c Fresh lemon juice
2/3 c Butter
1 c Packed dark brown sugar
1 c Old fashioned oats
Combine flour, baking powder, and salt. Set aside. Pour condensed milk into meduim sized bowl; add lemon rind and juice. Stir until smooth. Set aside. In a large bowl, cram butter and sugar. Beat well. On lowest speed, add dry ingredients, beating until blended. Mix in the oats. Sprinkle a bit more that half of the oat mixture evenly over the bottom of a buttered 9 x 13 inch pan. Pat to make a smooth firm layer. Spoon lemon mixture over oat layer and spread to make a thin, smooth layer. Sprinkle remaining oat mixture evenly over lemon layer. Bake in the lower third of a preheated 350 degree oven for 30 to 35 minutes until lightly colored. Cool in pan; then refrigerate for 1 hour before cutting into squares. Store in refrigerator. Source: Palate Pleasers from The Southern Alleghenies Museum of Art From Sandy Gamble <scg@indirect.com> Submitted By SANDY GAMBLE <SCG@INDIRECT.COM> On THU, 9 NOV 1995 165245 ~0700 (MST) -----
How To make Lemon Bars Deluxe's Videos
Recipes Using Cake Mixes: #18 Lemon Crumb Bars
This one from Taste of Home magazine.
Crumb base and topping:
1 package lemon cake mix
1/2 cup cold butter
1 egg
2 cups crushed saltines
(about 60 crackers)
Filling:
3 egg yolks
1 can (14oz) sweetened condensed milk
1/2 cup lemon juice
In a large bowl, beat the cake mix, butter and egg until crumbly and set aside about 2 cups for topping.
Place the remaining crumbs in the bottom of a 9x13 greased baking dish and pat down gently packing mixture down evenly.
Bake the bottom crust at 350F for 18-20 minutes until edges are light brown.
Mix filling ingredients in a small bowl (egg yolks, sweetened condensed milk and lemon juice)
Pour filling over baked crust and top with remaining crumbs.
Bake again for 20-25 minutes until light brown.
Let cool and cut into squares.
Store in the refrigerator.
Note: Next time I would not bake the bottom crust before adding the filling, I found that it became much to brown during the second baking.
Also I recommend doubling the filling ingredients for an extra rich-tasting dessert.
This makes a LOT. You may want to freeze half for later.
Avoid these 3 Brands of Protein Bars
David's Cookies (2) 26-oz Lemon Bar Trays on QVC
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Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
RECIPE:
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Homemade Strawberry Lemon Bars The PERFECT SUMMER DESSERT
These Strawberry Lemon Bars taste just like a glass of sweet and tangy pink lemonade. They are so refreshing and sweet, perfect for a hot spring or summer day. They are even better right out of the fridge!
Link to where I found the original recipe
I did adapt it a little so I will list my measurements here
Ingredients
1/2 cup butter, room temperature
1/4 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup fresh lemon juice
2 teaspoons lemon zest
3/4 cup chopped strawberries
1 1/4 cups sugar
4 large eggs
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
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David's Cookies Set of 2 26 oz. Lemon Bar Dessert Trays
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David's Cookies Set of 2 26 oz. Lemon Bar Dessert Trays
This luscious, meltinyourmouth lemon treat is the perfect blend of sweet and tart. With a butter crust delicately dusted with powdered sugar, this amazing dessert is great for any occasion.
What You Get
(2) 26 oz. Lemon Bar trays
Good to Know
All items contain or may contain wheat, milk, eggs, soy, peanuts and tree nuts.
Store in refrigerator for up to 5 days or freeze immediately for up to 6 months.
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