Raspberry Lemon Square Recipes

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RASPBERRY LEMON SQUARE



Raspberry Lemon Square image

This better-for-you single-serve treat combines two of summer's favorite flavors.

Categories     Dessert

Yield 1

Number Of Ingredients 5

1 Fiber One™ 90 Calorie Lemon Bar
1 teaspoon raspberry preserves
1 teaspoon of Cool Whip fat-free frozen whipped topping, thawed
3 drops lemon juice
3 fresh raspberries as garnish

Steps:

  • Smooth preserves on a plated Fiber One Lemon Bar, mix lemon juice and whipped topping, spread on top of bar and garnish with raspberries.

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

RASPBERRY LEMON SQUARES



Raspberry Lemon Squares image

These Raspberry Lemon Squares are the perfect fruity dessert recipe for summer! They're classic, tasty, and super simple to prepare!

Provided by Kevin & Amanda

Categories     Dessert

Time 50m

Number Of Ingredients 9

1 (18.25 oz) box yellow cake mix
1/2 cup (8 tablespoons) butter, melted
1 large egg
zest of 1 lemon (about 1 tablespoon)
6 oz raspberries
8 oz cream cheese, softened
2 large eggs
2 cups powdered sugar (plus extra for garnish)
juice of 1 lemon (about 1/4 cup)

Steps:

  • Preheat oven to 325 degrees F. Line a 9×13-inch baking dish with foil and coat generously with cooking spray.
  • Beat cake mix, melted butter, 1 egg, and lemon zest to a soft dough. Press into the bottom of the prepared dish.
  • Add rasberries to a blender or food processor and puree until liquified. Pour through a flour sifter to remove seeds.
  • Beat cream cheese, 2 eggs, and powdered sugar until smooth, about 1-2 mins. And 3/4 cup raspberry puree and lemon juice, and beat until well combined. Pour on top of crust.
  • Bake at 325 degrees F for 40-45 minutes until edges are set and start to crack. Middle will still be slightly gooey. Let cool and set completely before cutting into squares. You can put the pan in the refrigerator to speed up the cooling process.
  • Just before serving, top with a dusting of powdered sugar.

Nutrition Facts : Calories 144 calories, Sugar 11.6 g, Sodium 61.7 mg, Fat 9.5 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 13.7 g, Fiber 0.6 g, Protein 1.9 g, Cholesterol 51.6 mg

RASPBERRY-LEMON BARS



Raspberry-Lemon Bars image

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

1 cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup powdered sugar
4 large eggs
¾ cup white sugar
6 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon pure lemon extract
4 tablespoons all-purpose flour
¾ teaspoon baking powder
1 tablespoon powdered sugar, or as needed
1 ½ cups fresh raspberries

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

LEMON RASPBERRY CRUMB BARS



Lemon Raspberry Crumb Bars image

These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.

Provided by Kim

Categories     Desserts     Cookies     Bar Cookie Recipes     Lemon Bar Recipes

Time 1h20m

Yield 9

Number Of Ingredients 11

1 ½ cups all-purpose flour
⅓ cup powdered sugar
½ teaspoon salt, divided
¾ cup unsalted butter, cut into 1/2-inch cubes
1 cup white sugar
2 large eggs, at room temperature
¼ cup lemon juice
2 tablespoons lemon zest
2 tablespoons all-purpose flour
¼ teaspoon baking powder
6 ounces fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
  • Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
  • Bake crust in the preheated oven for 10 minutes.
  • While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
  • Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
  • Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g

RASPBERRY LEMON BARS



Raspberry Lemon Bars image

These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them.

Provided by MarieRynr

Categories     Bar Cookie

Time 1h5m

Yield 16-20 bars

Number Of Ingredients 13

1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup icing sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon freshly grated lemon zest
6 large eggs
2 cups sugar
1/2 cup fresh lemon juice
1/4 teaspoon lemon extract (optional)
3/4 teaspoon baking powder
4 teaspoons all-purpose flour
1/2 cup raspberry preserves (optional)

Steps:

  • Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
  • Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
  • Press evenly into the prepared pan.
  • Chill for 10 minutes.
  • Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
  • Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
  • Spread the raspberry preserved evenly over the baked crust.
  • Pour the lemon topping over the raspberry layer.
  • Place in the preheated oven and bake for 20-25 minutes.
  • Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
  • Transfer the pan to a wire rack and let cool completely.
  • Refrigerate for at least 1 1/2 hours before cutting.
  • Store at room temperature, or in the refrigerator if you prefer chilled squares.

LEMON-RASPBERRY BARS



Lemon-Raspberry Bars image

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

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 tablespoon finely grated lemon peel
1 cup fresh raspberries
3 eggs, slightly beaten
1 cup granulated sugar
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon finely grated lemon peel
1/4 cup fresh lemon juice
Powdered sugar

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 MOUSSE SQUARES



Lemon-Raspberry Mousse Squares image

Walk on air with a square of lemon raspberry mousse whipped up fluffy as a cloud. Lemon-Raspberry Mousse Squares are a totally unique, refreshing dessert.

Provided by My Food and Family

Categories     Fruit Recipes

Time 4h15m

Yield 12 servings

Number Of Ingredients 10

48 vanilla wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 tsp. lemon zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/3 cup raspberry preserves
1-1/2 cups mixed fresh fruit (blueberries, raspberries, sliced kiwi, sliced strawberries)

Steps:

  • Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.
  • Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.
  • Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
  • Refrigerate 4 hours or until firm. Invert dessert onto plate; remove pan and plastic wrap. Top dessert with remaining COOL WHIP and fruit.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 35 g, Fiber 0.5197 g, Sugar 27 g, Protein 3 g

RASPBERRY LEMON SQUARES (DIABETES-FRIENDLY)



Raspberry Lemon Squares (Diabetes-Friendly) image

Another recipe found on the web and placed here for safe keeping. Untried by me with plans to try soon.

Provided by MamaBear23

Categories     Dessert

Time 49m

Yield 16 squares, 16 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
3 tablespoons sugar
1/8 teaspoon nutmeg, ground
1/4 cup butter
2/3 cup sugar
1/3 cup egg substitute
3 tablespoons lemon juice
2 teaspoons lemon peel
1/4 teaspoon baking powder
3 tablespoons seedless raspberry jam
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350°.
  • Lightly spoon flour into dry measuring cups and level with a knife.
  • Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
  • With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
  • Press the mix firmly into the bottom of an 8-inch square baking pan.
  • Bake at 350° for 12 minutes.
  • Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
  • Remove crust from oven. Pour lemon mixture over warm crust.
  • Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
  • Drizzle fruit spread over lemon mixture.
  • Bake at 350° for 22 minutes or until very lightly browned around edges.
  • Cool completely on a wire rack.
  • Sift powdered sugar evenly over top. Cut into 16 squares.

Nutrition Facts : Calories 105.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 36.7, Carbohydrate 18.6, Fiber 0.2, Sugar 13.1, Protein 1.3

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