Best Buttery Lemon Snow Bars Recipes

LEMON BUTTER BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
• Combine all filling ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set.
• Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

EASY LEMON BARS WITH BUTTERY CRUST

Steps:

• Line a straight-sided 13 x 9-inch metal baking pan with foil, leaving an overhang on two opposite sides. (This will help when it comes to removing the cooled bars from the pan). Lightly coat the sides of the foil, but not the bottom, with non-stick cooking spray or extra melted butter to prevent the lemon topping from sticking.
• In a medium bowl, use a spatula to stir and press the sugar, salt, lemon zest, and the vanilla extract together until it looks moist and is fragrant. Stir in the flour and melted butter until a crumbly, stiff dough forms.
• Press the dough evenly into the bottom of the prepared baking pan (it may not look like enough dough at first, but it will cover the bottom nicely). Prick the dough with a fork all over to prevent air bubbles while baking. Freeze dough for 5 minutes, or until firm (or refrigerate for 30 minutes).
• Position an oven rack near the center of the oven and heat the oven to 325 degrees F. Bake the crust until lightly golden brown and set, 25 to 30 minutes.
• While the crust bakes, stir the sugar, flour, salt and lemon zest together. Whisk in the eggs until smooth then whisk in the lemon juice.
• Once the crust has baked, pour the lemon topping over the hot crust. Return the pan to the oven and increase the oven temperature to 350 degrees Fahrenheit. Bake until the topping is set in the center and it no longer wiggles when the pan is moved, 20 to 25 minutes.
• Set the pan on a cooling rack and cool until the lemon bars are firm and the bottom of the pan is no longer warm, about 1 hour. (You can speed this up a little by placing the bars into the refrigerator once the pan is no longer hot).
• Once cooled, use the overhang of foil to carefully lift the bars from the pan and place on a cutting board. Peel away the foil then cut into 16 bars or 32 small bars. Sift the powdered sugar over the bars.

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

BUTTERY LEMON SNOW BARS RECIPE - (4.5/5)

Steps:

• Stir 1/2 cup sugar and 2-2/3 cups flour together. Cut in butter; mix until crumbly. Pat into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes; remove from oven. In a separate bowl, mix together eggs, lemon juice and remaining sugar and flour, blending well. Pour over baked crust and return to oven for an additional 20 minutes. Cool. While still slightly warm, dust with powdered sugar. Makes about 1-1/2 dozen.

LEMON BARS

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.

LEMON SNOW BARS

Steps:

• 1. Stir together flour and powdered sugar; cut in butter until mixture clings together. Pat into 8-inch square pan. Bake for 10-12 minutes until just golden brown.
• 2. Beat eggs; add sugar and lemon juice. Beat until thick and smooth. Add 2 Tbsp. flour and baking powder. Pour over baked layer. Bake at 350° for 20-25 minutes. Sift powdered sugar over.
• 3. Cool, cut into bars. Makes 16 (2x2") squares.

LEMON-BUTTER SNOWBARS

Steps:

• For crust, combine 1 1/3 cups flour, 1/4 cup sugar, and 1/2 cup butter. Beat at low speed, 2 to 3 minutes.
• Press on bottom of ungreased 8 inch square baking pan.
• Bake at 350 degrees for 15 to 20 minutes.
• For filling, combine 3/4 cup sugar, eggs, 2 tbsps. flour, baking powder and lemon juice. Beat at low speed 1 to 2 minutes.
• Pour over hot crust.
• Continue baking for 18 to 20 minutes or until filling is set.
• Sprinkle with powdered sugar; cool.
• Cut into bars.