STRAWBERRY LEMON BARS
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Provided by PammieK
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 35.7 g, Cholesterol 54.1 mg, Fat 6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 54.9 mg, Sugar 20.3 g
FRESH STRAWBERRY BARS
Make and share this Fresh Strawberry Bars recipe from Food.com.
Provided by Mamma Bug
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients (except for jam and chopeed strawberries).
- grease 9X13 pan and add mixture.
- bake @350 for about 30 minute.
- once cooled, top with jam and strawberries.
- may be made early and chilled until time to serve.
Nutrition Facts : Calories 594.8, Fat 25, SaturatedFat 11.2, Cholesterol 73.8, Sodium 311.8, Carbohydrate 86.8, Fiber 3.3, Sugar 56.8, Protein 9.7
FRESH STRAWBERRY BARS
The rich peanut butter base can be made ahead and frozen. For individual servings, cut the base in portions and freeze. Pull a portion from the freezer, thaw, and top with jam and berries for a last minute dessert. I found this recipe in Better Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use All Natural peanut butter, Splenda brown sugar substitute, Splenda sugar blend, and sugar free strawberry jam.
Provided by internetnut
Categories Dessert
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Line 13x9x2-inch baking pan with foil, extending foil beyond edges. Set aside.
- In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
- Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
- Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.
- Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.
Nutrition Facts : Calories 231.6, Fat 10.4, SaturatedFat 4.6, Cholesterol 32.9, Sodium 145.2, Carbohydrate 31.9, Fiber 1.4, Sugar 19.4, Protein 4
STRAWBERRY CRUMBLE BARS
Delicious bars with fresh strawberries and a crumble topping.
Provided by Rebecca Bekki Rodriguez
Categories Bar Cookies
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
- Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
- Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
- Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
- Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 41 g, Cholesterol 42.1 mg, Fat 12.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 75.6 mg, Sugar 21.3 g
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- Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.
- In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
- Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
- Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars.
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