CREAMY LEMON CRUMB BARS
Creamy Lemon Crumb Bars with a quick oatmeal crumb base and a sweet, tart filling that is a cross between lemon curd and lemon cheesecake.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
- In a large mixing bowl add flour, oats, salt and baking soda.
- Mix in the sugar and light brown sugar.
- Add the vanilla and melted better together and mix it into the dry ingredients.
- Press half the mixture into the bottom of your baking pan.
- Bake for 15 minutes.
- While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
- Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
- Bake for an additional 20-22 minutes.
- Let cool completely, then refrigerate.
- The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
- If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
- Put the bars onto a wax paper lined cookie sheet and keep refrigerated.
Nutrition Facts : Calories 261 kcal, Carbohydrate 34 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 149 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CREAMY LEMON CRUMBLE BARS
These Lemon Crumble Bars have a tangy, creamy lemon filling over an oat base with crunchy crumble on top.
Provided by Lucy - Bake Play Smile
Categories sweets
Time 2h48m
Number Of Ingredients 13
Steps:
- Preheat oven to 170 degrees celsius (160 degrees if fan forced).
- Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
- In a large bowl, mix together flour, rolled oats, salt and bi-carb soda.
- Add the raw sugar and brown sugar to the bowl and mix until combined.
- Stir vanilla into melted butter and pour mixture over dry ingredients. Stir mixture until well combined.
- Pop half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes.
- Remove from oven and set aside (leave the oven turned on).
- In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract until well blended.
- Pour mixture over crumb crust in baking dish and spread in an even layer.
- Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
- Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares.
- Store in an airtight container in the refrigerator.
- Preheat oven to 170 degrees celsius (160 degrees if fan forced). Grease and line a 17cm x 28cm slice tray with baking paper, allowing the edges to overhang.
- Melt the butter and vanilla in the Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
- Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
- Spread half of the crumb mixture into the bottom of the prepared tin and press into an even layer. Bake in preheated oven for 15 minutes. Remove from oven and set aside (leave the oven turned on).
- Peel the zest (yellow part only) off a lemon using a grater or knife. Place the zest into the Thermomix bowl and grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.
- Add the condensed milk, lemon juice, egg yolks and lemon extract and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.
- Pour mixture over crumb crust in baking dish and spread in an even layer. Sprinkle the remaining crumble mixture evenly over the top of the lemon layer.
- Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 363 kcal, Carbohydrate 55 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 150 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON CRUMB BARS
"I'm always looking for a great new cookie or bar to try, but I often return to this tried-and-true recipe," says Anna Miller of Quaker City, Ohio. "My husband loves the combination of sweet and salty!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping. , Press remaining mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned., In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved topping. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts :
THE BEST LEMON BARS
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
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
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