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 DATE BARS
A sweet delicacy these lemon date bars. And as a plus no refined sugars are added. With oatmeal and whole wheat flour
Provided by Andréa
Categories Sweets and Sweet Baking
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244 kcal, Carbohydrate 39 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 51 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
LEMON DATE BUBBLE BARS
A no-bake slice. Good for lunchboxes or with a coffee. Just 5 minutes in your saucepan and ice when its cool. If you are cooking for a gluten-free diet then ensure you use Gluten Free Rice Bubbles(Rice Puffs)
Provided by Jubes
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148.4, Fat 4.5, SaturatedFat 3.1, Cholesterol 7.9, Sodium 60, Carbohydrate 28.1, Fiber 1.4, Sugar 22.8, Protein 0.8
DATE BARS
Steps:
- In a medium saucepan, combine the chopped dates and water. Over medium low heat, bring to a simmer and cook for 5 minutes. Add the sugar and lemon juice and stir until the sugar has dissolved. Bring back up to a boil and cook for 1 minute. Remove from the heat and allow to cool to room temperature.
- Thoroughly butter a 9 x 13 inch baking pan with 2 inch sides and line the base of it with parchment paper.
- Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, and salt. Mix together well with a wooden spoon, then drizzle in the melted butter and stir to moisten evenly. Spread 1/2 of this crumb mixture in the base of the pan, then cover with an even layer of the cooled date mixture. Top the date layer with another layer of the crumb mixture and bake for 30 to 35 minutes, or until the top is golden and bubbly, and the edges have begun to caramelize. Cool on a rack, to room temperature. Run a knife around the inside edge of the pan to release, and cut into 12 squares.
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.
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
LEMON GLAZED DATE STICKS
These are tangy and sweet and VERY addicting. The recipe doubles well.
Provided by Liz R.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Sift the flour with baking powder and salt. Set aside.
- Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well.
- Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks.
- To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 29.2 g, Cholesterol 20.7 mg, Fat 4.1 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 89.3 mg, Sugar 23.3 g
OLD FASHIONED DATE NUT BARS
A little different from other recipes I've seen here, because the nuts are in the crust and there's the addition of lemon. They sound great. Wish I knew where the recipe came from! Read all the way through--notes at the end are from the original author.
Provided by Chef MB
Categories Bar Cookie
Time 1h
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine filling ingredients in a saucepan, bring to a boil, reduce heat and simmer a few minutes till thickened. Set aside and let cool.
- For the base, sift together dry ingredients.
- Cream sugar and butter. Add eggs, and dry ingredients and walnuts. Add lemon juice and zest to moisten.
- Spread on a cookie sheet and up the sides.
- Spread cooled filling over crust.
- Combine filling ingredients with a fork until crumbly. Sprinkle on top and bake at 375 F for 35-40 minute.
- Original recipe calls for the bars to be baked on a cookie sheet pan. We like them thicker, so I put them in a 9 X 13 cake pan.
- Cool and cut unto bars.
- To serve sprinkle liberally with 10X sugar.
Nutrition Facts : Calories 356.8, Fat 16.8, SaturatedFat 6.3, Cholesterol 54.1, Sodium 224.2, Carbohydrate 50, Fiber 2.6, Sugar 34.2, Protein 4.9
LEMON BARS
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
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