Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Lemon Bars (bd) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3/4 Cup(s) Sifted all purpose flour
1/4 Cup(s) Yellow cornmeal
1 Pinch(s) Salt
1/8 Teaspoon(s) Baking soda
2 Tablespoon(s) Unsalted butter, at room
temperature
1 Cup(s) Sugar, divided
1 Egg yolk
1 Tablespoon(s) Nonfat yogurt
1/4 Teaspoon(s) Vanilla
2 Eggs
1 Egg white
1/2 Cup(s) Strained fresh lemon juice
1 Lemon, grated zest of
1/4 Cup(s) All purpose flour
Powdered sugar from dusting
Directions:
Position rack in lower third of oven and Preheat oven to 350
degrees.Spray pan lightly with vegetable oil spray.Make the crust: Stir
the 3/4 cup of flour, the corneal, salt and bakingsoda together with a
whisk to combine. Set aside. In a medium mixingbowl, beat the butter
until creamy. Add 1/3 cup of the sugar and beat athigh speed for about
one minute or until mixture loses its crumblytexture and begins to form
a mass. Beat in the egg yolk, yogurt, andvanilla. Add the dry
ingredients and beat on low speed just untilcombined. Scrape the bowl
and beater. Knead the mixture briefly withyour hands to mix
thoroughly.Press the dough evenly into the pan and prick all over with
a skewer orfork. If pan is light weight, place on baking sheet. Bake
until brown ontop, about 20 to 25 minutes.Make the topping: Whisk eggs
and the egg white with the remaining sugaruntil combined. Whisk in the
lemon juice and zest. Whisk in the 1/4 cupof flour. When crust is
brown, turn oven temperature down to 300degrees. Pour topping over hot
crust and bake 15 to 20 minutes, or untiltopping barely jiggles in the
center when you shake the pan gently backand forth. Cool on a rack.
Chill before cutting into squares.Serve cold or at room temperature (I
like them cold) dusted withpowdered sugar. They last a couple of days
but are most delicious on theday they are baked. Do not
freeze.NUTRITIONAL INFORMATION PER BAR: 121 calories; 2.5 grams of fat;
18percent calories from fat; 2.4 G protein; 22.6 G carbohydrates; 43.6
MgCholesterolBAKERS' DOZEN ALICE MEDRICH SHOW #BD1A46, Copyright, 1997,
TV FOODNETWORK, G.P., All Rights ReservedMCBusted by Gail Shermeyer
<4paws@netrax.net> on Mar 19, 1997Posted to MC-Recipe Digest V1 #532 by
4paws@netrax.net (Shermeyer-Gail)on Mar 21, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1780
Calories From Fat: 349
Total Fat: 39.4g
Cholesterol: 613.6mg
Sodium: 681.2mg
Potassium: 483.7mg
Carbohydrates: 324.9g
Fiber: 5.8g
Sugar: 204.5g
Protein: 35g


Scale this recipe to Servings [?]