* Exported from MasterCook *
Citrus Bars
Recipe By :Woman's Day
Serving Size : 32 Preparation Time :0:00
Categories : Bars Cookies
Formed
Amount Measure Ingredient -- Preparation Method
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Crust
1 1/2 cups flour
3/4 cup butter or margarine -- softened
1/2 cup confectioners' sugar
1 teaspoon grated lemon rind
1 teaspoon grated orange peel
Filling
4 large eggs
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
2 teaspoons grated lemon rind
2 teaspoons grated orange peel
1/3 cup lemon juice
Topping
16 ounces sour cream
1/3 cup sugar
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line a 13x9" baking pan with foil, letting foil extend about 2" above pan at both ends.
Crust: In food processor or with mixer, process or beat crust ingredients until mixture holds together and forms a dough.
Press evenly over bottom of prepared pan.
Bake for 12-15 minutes until lightly golden and firm when touched.
Filling: Whisk filling ingredients in a medium bowl until well blended.
Pour over crust.
Bake 18-20 minutes until top is pale golden and almost set.
Topping: In same bowl, stir topping ingredients until blended. Carefully spread all but 3 tablespoons over filling.
Tint 3 tablespoons topping with red and yellow food coloring (orange).
Scrape into a quart-size plastic bag. Snip tip off one corner and pipe small dots, evenly spaced, on topping.
Bake 8-10 min. until topping is set. Cool in pan on a wire rack, then refrigerate at least 1 hour.
Remove from pan by lifting foil to cutting board. Cut into bars.
* Exported from MasterCook *
Lemon-Lime Meringue Bars*
Recipe By :Woman's World
Serving Size : 16 Preparation Time :0:00
Categories : Bars Cookies
Amount Measure Ingredient -- Preparation Method
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Crust
2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter or margarine -- cut into small chunks
Filling
7 eggs
1 3/4 cups sugar
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup all-purpose flour
Meringue Topping
1 tablespoon meringue powder
1/4 cup cold water
6 tablespoons plus 2 teaspoons sugar -- divided
Preheat oven to 350ºF. Line 13"x9" baking pan with foil leaving 2" over hang on long sides. Coat with cooking spray.
Crust: In large bowl combine flour and sugar.
With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs.
Press mixture into bottom of pan. Prick with fork.
Bake 25 minutes or until beginning to brown at edges.
Filling: Meanwhile, whisk eggs with sugar until combined.
Whisk in zests and juices.
Gradually whisk in flour until smooth. Pour over crust.
Bake 25 minutes or until filling is just set. Cool completely on rack.
Cover. Refrigerate at least 1 hour.
Meringue Topping: Preheat oven to 400ºF.
In bowl combine meringue powder with water and half of sugar, at high speed beat 5 minutes. Gradually beat in remaining sugar until stiff and dry, about 5 minutes. If desired, transfer meringue to pastry bag fitted with small star tip. Pipe lattice or spoon meringue over bars.
Bake until meringue is golden, 7-8 minutes. Cool in pan on rack.
Using knife dipped into hot water, cut into bars.
* Exported from MasterCook *
Rich Lemon Bars
Recipe By :RealLemon Recipe Collection
Serving Size : 30 Preparation Time :0:00
Categories : Bars Cookies
Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
3 tablespoons flour
1/2 cup confectioners' sugar
3/4 cup cold butter
4 eggs -- slightly beaten
1 1/2 cups sugar
1 teaspoon baking powder
1/2 cup lemon juice
Confectioners' sugar
Preheat oven to 350 degrees.
In medium bowl, combine 1 1/2 cups flour and confectioners' sugar. Cut in butter until crumbly. Press onto bottom of lightly greased 13x9" baking pan. Bake 15 minutes.
Meanwhile, in large bowl, combine remaining ingredients except confectioners' sugar. Mix well. Pour over baked crust.
Bake 20-25 minutes or until golden brown. Cool. Cut into bars. Sprinkle with additional confectioners' sugar. Store covered in refrigerator. Serve at room temperature.
Lemon Pecan Bars: Omit 3 tablespoons flour in lemon mixture. Sprinkle 3/4 cup finely chopped pecans over top of lemon mixture. Bake as above.
Coconut Lemon Bars: Omit 3 tablespoons flour in lemon mixture. Sprinkle 3/4 cup flaked coconut over top of lemon mixture. Bake as above.
