Berry Best Lemon Bars Recipes

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BLUEBERRY-LEMON CRUMB BARS



Blueberry-Lemon Crumb Bars image

Fresh berries snuggled under a crumb top.

Provided by KIRKFAMILY

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
  • Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
  • Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
  • Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g

BEST EVER LEMON BARS



Best Ever Lemon Bars image

Provided by Georgia

Number Of Ingredients 7

2 cups lemon curd, homemade or store bought
1 stick (8 Tbsp.) unsalted butter, softened
1 heaping tablespoon powdered sugar
1 heaping tablespoons granulated sugar
1 cup all-purpose flour
Powdered sugar, sifted
Fresh berries, strawberries, raspberries, blueberries, etc.

Steps:

  • Preheat oven to 325 degrees F. Line a 9 x 9-inch baking pan with foil or parchment. Coat lightly with nonstick cooking spray; set aside.
  • In a large bowl, or in the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. With your fingers, or with the electric mixer, mix in flour until incorporated. If using the mixer, add flour in 2 parts.
  • Pat dough evenly into prepared pan. Bake for 30 minutes, or until edges are lightly browned and top is pale golden.
  • Remove shortbread from oven. Lower oven temperature to 300 degrees F. Pour lemon curd on top of shortbread, smooth out, and return to the oven for 30 minutes.
  • Cool completely in the pan on a wire rack. Refrigerate pan for 30 minutes to set curd completely before cutting into bars.
  • Once cool, using foil/parchment overhang, lift lemon shortbread from pan. Sprinkle with powdered sugar and cut into bars. Top with fresh berries, if desired.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

LEMON BARS RECIPE



Lemon Bars Recipe image

These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever - thick shortbread crust with that creamy tart lemon filling! If you've been disappointed with other recipes you have to give my recipe a try - I know you will love it.

Provided by Dorothy Kern

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

1 cup unsalted butter
1/2 cup powdered sugar
2 cups all purpose flour
1/4 teaspoon salt
4 large eggs
1 1/2 cups sugar
Zest of 1 medium lemon
Pinch of salt
1/2 cup fresh lemon juice (from about 4 medium lemons)
Powdered sugar (for topping)

Steps:

  • Preheat oven to 350°F. Line a 9x9 or an 8x8 pan with foil and spray with nonstick cooking spray.
  • Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
  • While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it's lightly golden brown on top.
  • Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.

Nutrition Facts : ServingSize 1 serving, Calories 468 kcal, Carbohydrate 62 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 127 mg, Sodium 96 mg, Fiber 1 g, Sugar 40 g

BERRY BEST LEMON BARS



Berry Best Lemon Bars image

Prize-Winning Recipe Fall 2010! Raise the bar on lemon bars by layering with blueberries and whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 20

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups fresh blueberries
1/2 cup blueberry jam
2 cups prepared lemon pie filling
2 1/2 cups Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 375°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 1/3 cup of the cookie dough. Press remaining dough in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
  • Meanwhile, shape reserved cookie dough into 5 balls. Place on ungreased cookie sheet. Bake 8 to 9 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small bowl, combine blueberries and jam. Spread over cookie crust. Carefully spread lemon pie filling over blueberry layer. Spread whipped topping over lemon layer. Crumble cookies; sprinkle over whipped topping. Refrigerate at least 2 hours or until chilled. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

THE BEST LEMON BARS



The Best Lemon Bars image

It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 24 bars

Number Of Ingredients 15

Nonstick cooking spray
1 3/4 cup all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1/2 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
4 large eggs
2 large egg yolks
1 3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1 cup fresh lemon juice (from 6 to 8 lemons)
1 teaspoon finely grated lemon zest
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on 2 sides; spray lightly with nonstick cooking spray. Set aside.
  • For the crust: Add the flour, cornstarch, confectioners' sugar and salt to the bowl of a food processor and pulse 10 times until combined. Add the cold butter and pulse until the mixture looks like coarse sand, about 30 times. (The dough will not come together in one mass.) Sprinkle the mixture evenly in the prepared pan and lightly pat it down. Bake, rotating the pan halfway through, until golden brown around the edges, 20 to 25 minutes.
  • For the filling: Combine the eggs, yolks, sugar, flour, salt and lemon juice in a medium saucepan. Whisk continuously over medium heat, occasionally scraping down the sides and edges of the pan with a rubber spatula, until simmering and thickened, 4 to 5 minutes. Remove from the heat and whisk in the lemon zest and butter until combined.
  • Lower the oven temperature to 300 degrees F. Pour the filling over the crust and bake until just set, 12 to 15 minutes.
  • Place on a wire rack to cool to room temperature, then refrigerate until cold, about 2 hours.
  • Use the foil overhang to lift the bars from the pan. Remove the foil and slice into squares. Dust with confectioners' sugar just before serving.

THE BEST LEMON BARS



The Best Lemon Bars image

Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!

Provided by Patty Schenck

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 7

1 cup butter, softened
½ cup white sugar
2 cups all-purpose flour
4 eggs
1 ½ cups white sugar
¼ cup all-purpose flour
2 lemons, juiced

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.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g

LEMON-BLUEBERRY BARS



Lemon-Blueberry Bars image

Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 15

1 1/4 cups/160 grams all-purpose flour
1/3 cup/40 grams confectioners' sugar, plus more for dusting
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons/140 grams cold unsalted butter, cubed
1 1/2 cups/300 grams granulated sugar
3/4 cup/180 milliliters fresh lemon juice (from 4 to 8 lemons)
3 large egg yolks
2 large eggs
2 teaspoons cornstarch
Pinch of fine sea salt
8 tablespoons/113 grams unsalted butter (1 stick), diced
1/2 tablespoon finely grated lemon zest
1 1/2 teaspoons finely grated lime zest (optional or substitute lemon zest)
3/4 cup/80 grams fresh blueberries

Steps:

  • Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
  • Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
  • As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
  • Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
  • Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram

LEMON BARS



Lemon bars image

These slices of zesty lemony goodness are hard to resist

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 55m

Yield Makes 12-15

Number Of Ingredients 10

175g plain flour
50g ground rice
85g golden caster sugar
140g cold butter , diced
1 tbsp milk
zest 3 lemons , plus 200ml/7fl oz juice (about 4 lemons)
3 eggs
200g caster sugar
25g flour
icing sugar , to dust

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
  • Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.

Nutrition Facts : Calories 278 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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From celebratingsweets.com


THE BEST LEMON RASPBERRY BARS RECIPE (FAMILY FAVORITE)
2021-04-23 Spray a 8×8" baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes.
From sixsistersstuff.com


10 BEST LEMON BARS WITH BLUEBERRIES RECIPES | YUMMLY
The Best Lemon Bars With Blueberries Recipes on Yummly | Lemon Bars, Paleo Lemon Bars, Paleo Blueberry Lemon Bars
From yummly.com


BLUEBERRY BARS RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


THE BEST LEMON BLUEBERRY BARS RECIPE EVER! - MOMS NEED TO KNOW
2015-06-29 Preheat oven to 350 F. Spray an 8"x8" with non-stick spray. In a bowl, combine all crust ingredients. Using a fork, stir all ingredients until graham cracker crumbs are moist. Press crumb mixture in to the prepared pan and bake crust for about 12 minutes. Remove crust from oven and allow to cool to room temperature.
From momsneedtoknow.com


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