Classic Lemon Bars Courtesy of Food Network Magazine....YUMMM!!!

Classic Lemon Bars

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (18)

• Cook Time:

  1 hr 0 min

• Level:

  Easy

• Yield:

  24 bars

Ingredients

For the Crust:

• Vegetable oil, for greasing
• 1 1/2 sticks unsalted butter, diced
• 2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 cup confectioner's sugar, plus more for garnish
• 1/4 teaspoon salt

For the Filling:

• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice (from about 8 lemons)

Directions

Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.

Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.

Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.

Awesome Recipe from Betty Crocker!

Easy Salted Peanut Chews

Here's an easy homemade way to get the same great flavors of a favorite peanut candy bar.

   

PREP TIME

1 Hr

TOTAL TIME

1 Hr

SERVINGS

36

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INGREDIENTS

1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
3	cups miniature marshmallows
2/3	cup light corn syrup
1/4	cup butter or margarine
2	teaspoons vanilla
1	bag (10 oz) peanut butter chips
2	cups crisp rice cereal
2	cups salted peanuts

1. 1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. 2 In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
3. 3 Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
4. 4 In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Expert Tips

Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal.
For a different flavor, try milk chocolate or semisweet chocolate chips for the peanut butter chips.