Lemon Date Bubble Bars Recipes

LEMON-DATE BARS

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, confectioners' sugar, and salt in a bowl. Work in butter with your fingertips until combined and mixture holds together when pinched. Press crust evenly into bottom of prepared pan. Freeze 15 minutes. Bake crust until light golden brown, 20 to 25 minutes.
• Filling: Meanwhile, in a heatproof bowl, soak dates in boiling water 15 minutes. Drain, reserving liquid. Puree dates in a food processor with enough of soaking liquid (about 1/2 cup) to make a spreadable paste. (You should have about 1 1/4 cups.)
• While dates are soaking, whisk together granulated sugar, flour, and salt in a bowl. Whisk in eggs, then lemon zest and juice.
• Spread date paste evenly over baked crust. Bake 4 minutes. Reduce heat to 325 degrees, pour filling over date layer, then bake until just set, about 20 minutes more.
• Let cool on a wire rack 20 minutes. Run a paring knife around edges, then lift out of dish using parchment. Let cool completely. Dust with confectioners' sugar. Cut into squares.

LEMON DATE BARS

Steps:

• Preheat the oven to 180 degrees Celsius.
• Line a 10 x 10 cm baking tin with a baking paper.
• Put the dates, water, lemon juice and ⅛ teaspoon of sea salt in a saucepan and bring to the boil.
• Turn down the heat and simmer for 10 minutes, until the dates fall apart.
• Puree the dates in the blender and allow to cool to room temperature.
• In a second bowl, mix the oatmeal, whole wheat flour, baking powder, honey, sunflower oil and vanilla until you get some kind of crumble.
• Press ⅔ of the crumble at the bottom of the baking pan and smooth the top with the back of a spoon.
• Spread the date puree over the crumble and smooth it too.
• Crumble the remaining oatmeal mixture on top and press just a little then put it in the oven.
• Bake for 30 minutes and remove from the oven.
• Let it cool down completely before you take it out of the pan and start cutting it.

LEMON DATE BUBBLE BARS

Steps:

• SLICE:.
• Grease and line the base of a slice tin.
• Combine dates, butter and sugar in a large saucepan. Heat for 5 minutes-do not boil. The mixture should be smooth and pulpy. Remove from the heat.
• Add the remaining slice ingredients. Mix well and press into the prepared tin. Refrigerate until set and then top/spread with the icing.
• To make the Icing:.
• Combine all of the ingredients in a saucepan and heat on a low heat until spreadable.

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.