VEGAN LEMON BARS
Like our favorite traditional lemon bars, these vegan ones are tangy, not too sweet and super lemony. But as the topping-a combination of vegan sugar, flour, cornstarch and cashew milk-is egg-free, it's boiled rather than baked on the shortbread base. The sunny color comes from a pinch of turmeric in lieu of egg yolks (don't worry, you won't taste it). Using a virgin coconut oil in the base lends a lovely coconut note. Refined coconut oil is fine, too, but it is flavorless. You can replace the oil in both the base and topping with vegan butter (see Cook's Note).
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield Sixteen 2-inch squares or thirty-two 1-by-2-inch bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with two 8-by-16-inch pieces of aluminum foil so the foil extends over all 4 sides.
- For the base: Pulse the flour, confectioners' sugar, lemon zest and salt in a food processor to combine (about 4 long pulses). Scatter bits of the chilled coconut oil across the top and pulse about 10 times to distribute the oil; the mixture will be dry and sandy. Sprinkle the cashew milk over the top and pulse about 6 times to form a homogenous and sticky dough, like a soft sugar cookie dough.
- Spoon chunks of the dough evenly across the prepared pan, then press it firmly but gently into the bottom, sides and corners, wetting your hands slightly with cool water to keep the dough from sticking to them. Poke 12 or so holes across the dough with a fork.
- Bake until the edges of the dough are light golden brown and the top is dry, about 30 minutes. About halfway through, it may puff away from the pan in spots; poke those spots with a fork or carefully press back down with your hand. Continue to bake, checking once or twice more and repeating as needed. Transfer the pan to a wire rack and set aside.
- For the topping: Whisk together the granulated sugar, cornstarch, flour, lemon zest and turmeric in a small saucepan. (The color won't turn bright yellow right away, so don't be tempted to add more turmeric.) Whisk in the cashew milk and lemon juice.
- Bring the mixture to a boil over medium-high heat, whisking constantly, about 5 to 6 minutes. Once it comes to a boil, continue to boil and whisk for 2 minutes more. The bubbles will get slower and pop bigger as the mixture thickens; you can reduce the heat to a strong simmer if you are concerned a bubble might burst and burn your hand.
- Remove from the heat, add the coconut oil and whisk until melted and thoroughly incorporated. Scrape the mixture over the baked base and spread to the sides of the pan in an even layer. Cool to room temperature, about 1 hour. Cover with foil and refrigerate at least 4 hours and up to 8 hours.
- When the bars are ready, lift the foil from the pan using the overhangs, then slide the base onto a cutting board. Let the bars come to room temperature, about 1 hour or more, depending on the temperature in your kitchen.
- Slice into sixteen 2-inch squares or thirty-two 1-by-2-inch bars (they are very rich, so you may prefer the smaller size). Dust the tops with confectioners' sugar before serving (see Cook's Note). The bars will keep in an airtight container at room temperature for 2 days.
BLUE RIDGE BLACKBERRY LEMON BARS
A layer of blackberry jam adds a sweet note to these lemony oat bars.
Provided by Allrecipes Member
Yield 25
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
- Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
- Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
- Sprinkle evenly with reserved oat mixture, pressing down gently.
- Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 33.5 g, Cholesterol 19.5 mg, Fat 10.9 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 102.4 mg, Sugar 20.3 g
LEMON-BLUEBERRY BARS
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
- Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
- As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
- Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
- Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram
BLUE RIDGE BLACKBERRY LEMON BARS
A layer of blackberry jam adds a sweet note to these lemony oat bars.
Provided by Allrecipes Member
Yield 25
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
- Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
- Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
- Sprinkle evenly with reserved oat mixture, pressing down gently.
- Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 33.5 g, Cholesterol 19.5 mg, Fat 10.9 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 5 g, Sodium 102.4 mg, Sugar 20.3 g
BLUE RIDGE BLACKBERRY LEMON BARS
How to make Blue Ridge Blackberry Lemon Bars
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- HEAT oven to 325°F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.2SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust4BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently. 5RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown. TIP*To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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