ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON BARS
Ina Garten's Lemon Bars are easy to bake and make for the perfect picnic dessert, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 20 squares or 40 triangles
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners' sugar.
LEMON, ALMOND & DATE BARS
This was originally a recipe from Good Food magazine, but I didn't have any raisins or coconut, so I subbed the almonds and dates.
Provided by Patchwork Dragon
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/fan160C/gas 4.
- Put flour,oats,sugar in bowl and rub in butter to make crumbs.
- Put into a shallow 26x18cm baking tin and press down until smooth.
- Bake for 10-15 minutes until pale gold.
- Meanwhile make the topping.
- Melt the butter and leave to cool.
- Beat the eggs in a bowl and stir in remaining topping ingredients.
- Pour over the base and bake for 20-25 minutes until the top is golden and set.
- Mark into 12 and leave to cool before cutting.
- Put the icing sugar in a bowl with lemon zest and stir in enough lemon juice to make a smooth icing.
- drizzle diagonally over each bar.
Nutrition Facts : Calories 304.1, Fat 12.8, SaturatedFat 5.4, Cholesterol 72.5, Sodium 78.1, Carbohydrate 44.2, Fiber 2.7, Sugar 30.1, Protein 5.5
LEMON-DATE BARS
These bars were inspired by a recipe from Maida Heatter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h30m
Yield Makes 24
Number Of Ingredients 11
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 & ALMOND SHORTBREAD BARS
These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe - great for a summer party
Provided by Cassie Best
Categories Dessert, Treat
Time 1h10m
Yield makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
- Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
- Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
- When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 320 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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Servings 24Total Time 1 hr 30 minsCategory BarsCalories 257 per serving
- Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and creamy.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until blended. The dough will be crumbly but should hold together when pinched.
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