Would you please give me your favorite recipe for Lemon Bars?

A buttery pat-in-the-pan crust and a tangy lemon filling make these bars a favorite.

Tangy Lemon Bars

Crust Ingredients:

2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup butter or margarine, softened

Filling Ingredients:

2 cups granulated sugar

1/4 cup fresh lemon juice

4 large eggs

2 teaspoons grated lemon peel

1/8 teaspoon salt

1/4 cup all-purpose flour

1 teaspoon baking powder

Glaze Ingredients:

1 cup powdered sugar

1 tablepoon butter or margarine, softened

1 1/2 to 2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1. Heat oven to 350° F.

2. Combine all crust ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles fine crumbs (2 to 3 minutes).

3. Press mixture onto bottom of ungreased 13 x 9-inch baking pan. Bake for 18 to 22 minutes or until edges are very lightly browned.

4. Meanwhile, combine sugar, lemon juice, eggs, lemon peel and salt in same bowl. Beat at medium speed until well mixed (1 to 2 minutes). Reduce speed to low; add 1/4 cup flour and baking powder. Beat until well mixed (1 minute). Pour filling over hot, partially baked crust. Continue baking for 23 to 25 minutes or until top is golden brown. Cool completely.

5. Combine powdered sugar, 1 tablespoon butter and vanilla in small bowl. Beat at low speed, gradually adding enough lemon juice and scraping bowl often, until desired glazing consistency. Drizzle over cooled bars. Cut into bars.

Makes 36 bars.

Tip: To cut bars into diamonds, make diagonal cuts across the length of the pan. Make a second set of cuts parallel to the short side of the pan.

This is my favorite.

LEMON BARS

Base:1/2 cup butter/margarine

1/4 cup icing sugar

1 cup flour

Mix well and press into 8x8 pan.

Bake at 350 degrees for 10 minutes

Topping:1 cup sugar

2 tbsps's flour

2 beaten eggs

3 tbsp's lemon juice

Combine sugar and flour

Mix in egg and lemon

Pour over slightly cooled crust

Bake 20-30 minutes or till set.

Cool and dust with icing sugar.

Very lemony and good.

Lemon Bars

Ingredients

Absolutely Almond Pound Cake Mix™

3/4 cup (1 1/2 sticks) melted butter

2 cups sugar

4 Tbsp. flour

1 tsp. baking powder

4 beaten eggs

5 Tbsp. lemon juice, divided

1 cup powdered sugar

Directions

Combine first 2 ingredients; pat mixture into greased 9 x 13 baking pan. Combine next 4 ingredients and 4 tablespoons lemon juice; pour over crust. Bake at 350° for 20-25 minutes; cool. Combine remaining lemon juice and powdered sugar; spread over bars. Makes 20-24 servings.

Lemon Bars

INGREDIENTS

1 3/4 cups graham cracker crumbs

7 tablespoons butter, softened

2 tablespoons white sugar

5 eggs

3 cups white sugar

6 tablespoons all-purpose flour

1/2 cup lemon juice

1/3 cup confectioners' sugar for decoration

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.

Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.

Dust the top with confectioners' sugar. After cooling, cut into squares.

1 1/2 cups all-purpose flour

2/3 cup confectioners' sugar

3/4 cup butter or margarine, softened

3 eggs

1 1/2 cups white sugar

3 tablespoons all-purpose flour

1/4 cup lemon juice

1/3 cup confectioners' sugar for decoration

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.

Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan.

Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

This is the wonderful, Paula Deen's recipe :

Crust:

2 cups all-purpose flour

1 cup confectioners' sugar, plus more for dusting

Pinch salt

2 sticks butter, at room temperature, plus more for greasing

Filling:

4 eggs

2 cups granulated sugar

6 tablespoons all-purpose flour

6 tablespoons fresh lemon juice

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Use any of the above fillings but use a box of Lorna Doone shortbread cookies and 1/2 stick of butter for the crust.....it is unreal.........(crush the cookies fine in ziplock using a can or heavy object or processor, melt butter until it get to be dough like and press into pan firmly and bake about 10-20 mins until crisp....poke a few holes with a fork before baking)

you might find something you like on Food Network website or All Recipes

My fave!

The Best Lemon Bars

Most lemon bars are too sweet and have a thick, soggy crust. We developed a recipe that delivers a fresh, lemony filling paired with a thin, crisp crust.

The Problem: Lemon bars are a casual treat to make without a lot of fuss. Still, they have their requirements, and we wanted to learn how to make the best lemon bars possible with a simple and straightforward recipe.

The Goal: The filling should be light and very lemony, the crust tender, ready to melt in you mouth. We also wanted everything to come together in a way that made it possible to cut up the bars cleanly and serve them neatly.

The Solution: We tackled the crust first, knowing that our basic ingredients would be flour, butter, and sugar and that the outcome should be more like a cookie or a shortbread than a pastry-type crust. White granulated sugar is often the first bakers turn to for the sort of crust we were after, but we discovered that confectioners' sugar gave us the most tender texture. The addition of a little cornstarch also helped move the crust in the melt-in-your-mouth direction. To ensure an evenly baked crust and prevent sogginess, we found it necessary to prebake before adding the filling. To make the filling lemony enough to satisfy us, we ended up using the juice from three or four lemons, plus some zest. Arriving at a smooth and pleasant texture involved eggs, a little flour for thickening, and, somewhat unexpectedly, milk, which seemed to balance the flavor with the texture.

We were now left with only one problem to solve: cutting and serving the bars cleanly. In all of our tests, the filling inevitably shifted around and stuck to the sides of the pan, making it difficult to cut the bars around the edges. Our solution was to line the pan with paper (parchment or waxed is fine), which made it possible for us to lift the baked lemon bars, uncut, out of the pan and cut them without interference from the sides of the pan.

Perfect Lemon Bars

The lemon filling must be added to a warm crust. The 30-minute chilling and 20-minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it into the crust. Any leftover bars can be sealed in plastic wrap and refrigerated for up to two days.

Makes about two dozen 1 1/2- to 2-inch squares

The Crust

1 3/4 cups unbleached all-purpose flour

2/3 cup confectioners' sugar , plus extra to decorate finished bars

1/4 cup cornstarch

3/4 teaspoon table salt

12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan

Lemon Filling

4 large eggs , beaten lightly

1 1/3 cups granulated sugar

3 tablespoons unbleached all-purpose flour

2 teaspoons grated lemon zest from 2 large lemons

2/3 cup lemon juice from 3 to 4 large lemons, strained

1/3 cup whole milk

1/8 teaspoon table salt

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it (see illustration 1, below).

2. Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. (To do this by hand, mix flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on large holes of box grater into flour mixture. Toss butter pieces to coat. Rub pieces between your fingers for a minute, until flour turns pale yellow and coarse.) Sprinkle mixture into lined pan and, following illustration 2, press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2-inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

3. For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon zest, juice, milk, and salt to blend well.

4. To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Following illustrations 3 and 4, below, transfer to cutting board, fold paper down, and cut into serving-size bars, wiping knife or pizza cutter clean between cuts, as necessary. Sieve confectioners’ sugar over bars, if desired.

STEP BY STEP: Making the Lemon Bars

1.Lay first sheet of paper lengthwise in pan. Dot the first sheet with butter and lay second sheet crosswise over it.

2. Use fingers to press a crust mixture into a 1/4-inch layer over the bottom and about 1/2 inch up the sides of the pan.

3. After cooling the bars, grasp the edges of the lengthwise paper and lift the bars onto a cutting board.

4. Peel the paper down and off the edges, then cut serving-size bars using a knife or pizza cutter.

take some lemons and bears and mix them together!