A bunch of recipes are available for you to whip up in minutes.
Lemon bars are definitely an excellent way to enjoy a sweet treat in the summertime.
If you’re looking for a new summertime dessert idea, we’ve got a few ideas.
Lemon Bars Recipe 1.5 cups all-purpose flour (we use whole wheat flour, but other flour options are good too) 1 teaspoon baking powder 1 teaspoon salt 1 cup plus 2 tablespoons whole milk 1 cup + 2 tablespoons granulated sugar (optional) 1/2 cup unsalted butter, melted 1/4 cup unsweetened lemon juice, plus extra lemon juice for garnish, for serving (optional, see notes) Mix all ingredients in a bowl.
Add milk, lemon juice and melted butter to a large bowl, then whisk together.
Pour in flour mixture and stir to combine.
Cover with plastic wrap and refrigerate at least 1 hour.
Lemon Bar Recipe 2 cups all purpose flour (1 1/3 cup for the dough, and 2 1/8 cups for the filling) 1 tablespoon baking powder (or other baking powder) 1 cup salt 1/6 cup sugar 2 teaspoons lemon juice (optional; see notes, if available) Combine all ingredients and stir well.
Chill in an airtight container at least 2 hours before using.
Lemon Bread Recipe 1 loaf of bread, about 1 1/16 to 1 1,5 cups (3 1/5 to 5 cups) flour, water 1/7 cup sugar, cornstarch 1/1 teaspoon kosher salt, or to taste (optional), to taste, to taste Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Mix together flour and baking powder in a large mixing bowl.
Whisk together flour mixture with 1/15 teaspoon salt until smooth.
Gradually add water to make a dough.
(You can add in more water to thicken the dough.
If it’s too dry, you can add more flour.
If not, add more water.)
Shape dough into a ball, about the size of a small apple.
Roll out into a 1-inch diameter rectangle.
Place onto prepared baking sheet.
Bake for about 12 minutes.
Cool for 15 minutes before slicing.
Serve with lemon wedges or sliced fruit.
Recipe Notes *If you want to make this a day ahead and store the dough in the fridge, you’ll want to store it in the refrigerator for at least 3 hours.
*The dough can be frozen for up to a week. 3/5 ★ ★ ★ 5 from 5 reviews Lemon Bars Prep Time: 5 mins Cook Time: 25 mins Total Time: 35 mins Author: Katie, from LA Ingredients 1 1 1.25 cups all.
purpose flour 1 tablespoon lemon juice 1/32 teaspoon kosher salts (optional but nice and sweet) 1 1 5/8 cup milk (or use whole milk) 1 3/4 cups granulated or powdered sugar (not optional) 1 egg 1 tablespoon butter, softened 1/30 teaspoon lemon juice Extra lemon juice if using (optional.)
Directions Combine all of the ingredients in the bowl of a stand mixer.
Mix on medium speed until smooth and elastic.
Add water if needed to make the dough a sticky dough.
Transfer to the prepared baking tray and bake for 12 minutes, or until the top is just set.
Let cool for 15 to 30 minutes.
(If you need more time, add a tablespoon of milk to the dough to help it stick together and keep it from sticking to the parchment paper.)
Cool for 10 minutes before serving.
Recipe from Recipe: Lemon Bars, All-Purpose Flour and Lemon Juice Makes about 1/25 cup.
Serves about 6.
Recipe by Katie, adapted from Recipe 1 from Food Network’s Recipe Book