RASPBERRY LEMON BARS
These raspberry lemon bars are sweet, tart and creamy a crisp, golden crust. Perfect as dessert, for picnics or as a sweet snack.
Provided by Alida Ryder
Categories Dessert
Time 2h55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F and line a 20cm x 20cm (8in x 8in) baking pan with parchment paper.
- In the bowl of a food processor, blend the butter, flour, sugar, lemon zest and salt until the mixture just comes together.
- Press the mixture into the base of the prepared pan.
- Place in the oven and bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool.
- Whisk together the condensed milk, fresh lemon juice, lemon zest, egg yolks and pureed raspberries (you can strain the puree if you'd prefer to remove the seeds) until smooth.
- Pour onto the base then place back into the oven and allow to bake for 20-25 minutes until the edge is set but the center is still slightly jiggly.
- Remove from the oven and allow to cool completely in the pan (ideally overnight in the fridge) until fully set before slicing.
Nutrition Facts : Calories 353 kcal, Carbohydrate 47 g, Protein 7 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 188 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
LEMON-RASPBERRY BARS
Bright and lemony, this cookie bar topped with sweet raspberries will go fast at your next potluck.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
- In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
- Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 20 g, TransFat 0 g
LEMON-RASPBERRY CRUMB BARS
When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.
Provided by Bibi
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 2h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g
RASPBERRY-LEMON BARS
My raspberry-lemon bars are perfect for summer and easy to make. I start with a shortbread crust, then double the lemon filling that you'll find in most recipes, adding lemon oil and zest for extra flavor. Then let them cool, dust with powdered sugar, and top with fresh summer raspberries. Also good served with fresh whipped cream or vanilla ice cream.
Provided by Today's Home Kitchen
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
- Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
- Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
- Pour the lemon filling on top of the pre-baked pastry crust.
- Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
- Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.
Nutrition Facts : Calories 427 calories, Carbohydrate 58.4 g, Cholesterol 164.7 mg, Fat 19.1 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 10.8 g, Sodium 110.5 mg, Sugar 35.2 g
LIGHT LEMON RASPBERRY BARS
Make and share this Light Lemon Raspberry Bars recipe from Food.com.
Provided by Shy617
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Spray 8x8 pan.
- Mix crust ingredients until crubly press into pan and bake 15-20 mins or until lightly browned.
- Mix splenda and flour.
- Add egg substitute and fat free half and half and mix well.
- Slowly add lemon juice while stirring constantly.
- Spread sugar free raspberry preserves over warm crust.
- Gently pour filling mix over preserves.
- Bake 20-35.
- Allow to cool before placing in refrigerator.
- Chill 2 hours.
Nutrition Facts : Calories 63.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 35.8, Carbohydrate 15, Fiber 0.3, Sugar 7.8, Protein 1.7
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