Wicklewoods Lemon Raspberry Bars Gluten And Sugar Free Recipes

WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)

Steps:

• Preheat oven to 350°F (175°C).
• Spray an 8 x 8-inch-baking tray generously and lightly dust with flour.
• Mix together flour, sweetner, lemon zest and salt in a mixing bowl.
• Add butter and rub in between your fingertips until the mixture resembles breadcrumbs.
• Pour the mixture into the baking tray and press evenly over the base.
• Bake for 15 to 20 minutes or until lightly browned.
• Set aside to cool.
• Mix sweetner and flour in a large bowl.
• Add egg, lemon juice and zest and mix well.
• Spread rasperry jam evenly over warm crust.
• Gently pour lemon mixture over jam.
• Bake for 20 to 25 minutes or until set.
• Remove from oven and allow to cool before placing in refrigerator.
• Chill in refrigerator 2 hours, cut into squares before serving.

LEMON-RASPBERRY BARS

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.

WICKLEWOOD'S GLUTEN FREE CHOCOLATE, LEMON & LIME TART

Steps:

• Sift flour mix , xanthan, cocoa powder and icing sugar into a mixing bowl, add a pinch of salt
• Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add cold water a little at a time (approx. 2 tablespoons and pull the mixture together.
• Wrap in Clingfilm and place in the fridge for 30 minutes.
• Preheat oven to 200c.
• Roll out the pastry on a lightly floured surface and use to line the tin.
• Line with baking parchment and baking beans.
• Bake for 15 mins, then remove beans and paper and set aside.
• Turn the oven down to 170c.
• Place the eggs and sugar in a mixing bowl and whisk until pale and creamy.
• Add the cream and zest and juice of the lemon and lime, mix well.
• Pour the mixture into the pastry case and smooth the top.
• Bake for 30-35 mins or until set.
• Allow to cool, serve.

RASPBERRY-LEMON BARS

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.