CHEX LEMON BARS
I would not be allowed at the family Christmas party if I didn't make these. Super easy, inexpensive and delicious. Cut into small or large bars. For a cookie tray small bars are best, cut nine bars across by nine bars down. The filling must be added to the hot crust - do not let the crust cool. Make sure to use a 9 inch pan (not an 8 inch). Also good when made with limes.
Provided by MarielC
Categories Dessert
Time 50m
Yield 36-81 bars
Number Of Ingredients 12
Steps:
- For the crust:.
- Adjust oven rack to middle position and heat oven to 350°F Generously butter a 9 inch baking dish or for less mess and easier cutting, line the pan with parchment paper sling with an overhang.
- Make crust (by hand or use a food processor):.
- By hand: Sift together flour, sugar, baking powder and salt. Crush Rice Chex to about 1/2 cup of crumbs and add to other dry ingredients. Cut in butter using a pastry blender, a fork or two knives until butter is incorporated and the mixture has fine crumbs.
- By food processor: Sift flour, sugar, baking powder and salt into food processor bowl with chopping blade. Add Rice Chex cereal. Run processor until cereal is crushed into fine crumbs. Add butter pieces and pulse until butter is incorporated but mixture has fine crumbs and still looks floury. Make sure to pulse, do not over process, about 10 one second pulses should be enough.
- Press mixture firmly and evenly into prepared pan. Bake in preheated oven for 12 to 14 minutes, just until it's beginning to take on some color. Do not over bake.
- While crust is baking prepare filling:.
- Combine all filling ingredients, sifting in the dry ingredients. Mix until well blended. Pour over hot base as soon as the base is finished baking. Return to oven for 15-20 minutes, until top is set and just beginning to brown. Remove from oven and cool on wire rack. Dust heavily with confectioner's sugar. If your used parchment paper, simply lift out of the pan and onto a cutting board. Cut into bars - for cookie trays cut 1 inch bars, for dessert cut larger bars.
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TikTok Bhojpuri
[email protected]Just awful.
Sbahle Sthe
[email protected]These lemon bars were a waste of time and money. I would not recommend them to anyone.
Karan Chy
[email protected]I followed the recipe exactly and the lemon bars turned out terrible. The crust was too hard and the filling was too runny.
Oratilwe Cindi
[email protected]These lemon bars were just okay. I've had better.
Md. Badsha Alomgir Hossen
[email protected]The crust was a little dry, but the filling was delicious. I would try a different crust recipe next time.
Rock Ster
[email protected]These lemon bars were a bit too tart for my taste, but my husband loved them. I would recommend using less lemon juice next time.
Clare Kimou
[email protected]I love these lemon bars! They're so easy to make and always a hit with my family and friends.
Shahroz Rath
[email protected]These lemon bars were easy to make and tasted amazing. I will definitely be making them again.
Lucas Kip
[email protected]I followed the recipe exactly and the lemon bars turned out perfectly. They were the perfect balance of tart and sweet.
Steven Sele
[email protected]These were delicious! I used a gluten-free flour blend and they still turned out great.
Asmita yadav
[email protected]I've made these lemon bars several times and they always turn out great. They're easy to make and always a crowd-pleaser.
GLORIA HALLIDAY
[email protected]These lemon bars were a hit! The crust was perfectly crumbly and the filling was tangy and sweet. I will definitely be making these again.