akes place granulated sugar and lemon zest into a medium saucepan
he eggs. Stir in the lemon zest and juice. When the
Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office.
Lemon squares were served at the Arkansas Governor's mansion during the Clinton years.
Try this recipe for lemon bars made with Minute Maid lemon juice.
ombine the eggs, sugar, lemon zest and lemon juice. Add the flour
0 minutes).
Cool the lemon bars completely before slicing.
Sift
nd flour.
Stir in lemon zest, juice, milk and salt
Mix first 3 ingredients together. Pour into a greased jellyroll pan. Bake at 350 for 18-20 minutes.
While bars are baking make the cream cheese frosting. Mix the frosting ingredients together. Frost the bars once they are completely cooled.
ntil foamy. Beat in sugar, lemon juice, and salt until the
Cream together butter, confectioners sugar and flour. Spread evenly on ungreased cookie sheet. Bake at 350\u00b0 for 15 minutes. Beat eggs and mix with salt, sugar, lemon juice, lemon rind, flour and baking powder. Pour mixture over cooked pastry. Bake at 325\u00b0 for 30 minutes. Remove from oven and sprinkle with confectioners sugar. Cool for 15 minutes and cut into oblong finger-shaped. Keep lemon bars in fridge.
p of lemon juice or more. I've made this recipe many
Bottom:
Combine cake mix, butter, and egg. Mix with fork until moistened.
Set aside 1 cup of mix.
Grease bottom only of 9x13 pan.
Pat mix into it.
Top:
Mix 3/4 container frosting (about 1 1/4 cups) with rest of cake mix, egg, cream cheese, and lemon juice.
Beat 3 to 5 minutes.
Spread over cake mixture.
Bake at 350 degrees for 30 to 40 minutes or until lightly browned.
When cool, spread top with remaining frosting.
Store in refrigerator. Bars cool easier when chilled.
owl, beat the eggs, sugar, lemon juice and baking powder until
uice of 3 lemons--the recipe I used wasn't more
Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese.
Reserve 1/2 cup for frosting.
Bake bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes at high speed.
Spread over base. Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost.
Cut into bars. Refrigerate leftovers.
Makes about 36 bars.
Preheat oven to 350\u00b0.
Grease bottom only of 9 x 13-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese; reserve one-half.
Add two eggs to remaining frosting mixture.
Beat for 3 to 5 minutes at high speed.
Spread over base.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool and frost with reserved mixture.
Cut into bars.
Makes 36 bars.
mixing until smooth.
Add lemon zest and juice to pudding
ompletely. Cut into bars.
TIP: For easy cutting, line pan with
pressing it down is pretty easy. It'll take the whole
Preheat oven to 350\u00b0.
Grease 13 x 9-inch pan on bottom only. Combine in large bowl first 3 ingredients until well mixed.
Press into prepared pan.
Blend in large bowl frosting mix and cream cheese.
Reserve 1/2 cup for frosting bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes.
Spread over base.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool.
Frost.
Preheat oven to 350\u00b0.
Grease 9 x 13-inch pan on bottom only. Combine in large bowl first three ingredients until well mixed. Press into prepared pan.
Blend in large bowl frosting mix and cream cheese.
Reserve 1/2 cup for frosting baked bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes.
Spread over base.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost. Makes about 3 dozen bars.