Best 9 Lemon Linzer Bars Recipes

LEMON LINZER BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.
• Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.
• Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
• Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

LEMONY LAYER BARS

Steps:

• Preheat oven to 375°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. In a large bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan. Sprinkle with white chips, coconut, almonds and chocolate chips., In a small bowl, combine milk, lemon curd and 1 tablespoon zest. Pour over chips. Sprinkle with remaining 1 tablespoon zest. Bake until edges are golden brown, 25-30 minutes. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

RASPBERRY LINZER BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

LEMON BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make Bottom Layer: Mix one cup flour and 1/4 cup confectioners sugar. Melt the butter and stir into flour mixture.
• Press flat and even into an 8x8 inch baking dish. Bake for 20 minutes.
• While baking, make the top layer: Mix 1 cup sugar, 2 tablespoons flour, and the baking powder.
• Beat eggs and add to mixture, stirring well. Add lemon juice and rind, mix again.
• Pour over bottom layer; Bake at 350 for 25 minutes. Cool a little, cut into squares while warm; dust with confectioners sugar.

LINZER BARS

Steps:

• Preheat oven to 400 degrees F. Position the rack in the middle of the oven.
• Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes. Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature.
• Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside.
• In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough.
• Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees F.
• With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using).
• With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes.
• Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar.

LINZER BARS

Steps:

• Preheat oven to 325°F Grease a 9x9" square pan.
• Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
• Mix in flour and walnuts.
• Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
• Spread chosen jam flavor in a layer over top of the dough.
• Flour a flat surface.
• Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
• Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
• Bake 45 mintures, or until lightly browned.
• Cool in the pan on a wire rack before cutting into bars.

LEMON LINZER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of pan.
• Bake 20 to 23 minutes or until golden brown.
• Cool completely, about 30 minutes.
• Spread raspberry jam over cooled base.
• In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth.
• Fold in whipped topping.
• Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
• Sprinkle toasted almonds over top.
• Refrigerate at least 4 hours or overnight.
• For bars, cut into 6 rows by 4 rows.
• To serve, top each bar with 1 raspberry, gently pressing into lemon mixture.
• Store covered in refrigerator.