LEMON OATMEAL BARS
The best of both worlds! If you like lemon bars and oatmeal cookies, this will satisfy both cravings at once. The hint of almond along with these other flavors, builds a light and fresh flavor that no other lemon bar has.
Provided by Michael J. Varro
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
- Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
- Bake in the preheated oven until golden brown, about 15 minutes.
- While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
- Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
- Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 34 g, Cholesterol 23.6 mg, Fat 8.3 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 178.2 mg, Sugar 22.3 g
CREAMY LEMON OATMEAL BARS
Yummy! Perfectly sweet and creamy.
Provided by Aurora McBee
Categories Other Desserts
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375*.
- 2. Spray or grease 9" baking dish.
- 3. In a medium bowl mix together filling ingredients, stirring until thickened and no lumps.
- 4. In a separate bowl mix together crust ingredients until crumbly. Press half of the mixture into baking dish.
- 5. Spread filling mixture evenly over crust. Sprinkle the remaining crust mixture on the top.
- 6. Bake for 20 minutes, or until edges are golden brown. Cool and cut into bars. Refrigerate or freeze any leftovers.
BEST LEMON SQUARES
I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.
Provided by beth
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
- Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
- Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
- Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g
OATMEAL LEMON BARS
I copied this from Calling All Cooks on Food Network. I have added a couple very minor things to make it a bit mine. All my coworkers who care for lemon bars love them. Remember some lemons are juicier than others. The crust is like shortbread with a little more texture from the oats. Hope you like them if you try them.
Provided by dmac085
Categories Bar Cookie
Time 1h10m
Yield 12-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Butter a 13x9 pan and set aside.
- Cream butter and sugar. Slowly add flour until incorporated. Slowly add oats and blend until crumbly. Press 3/4 of mixture into the bottom of the pan to form bottom crust. Reserve remaining dough.
- The juice of 3 lemons--the recipe I used wasn't more specific on the measurement so
- if your lemons aren't very juicy please squeeze 1 or 2 more. Too little lemon juice just produces very very bland lemon bars.
- Make sure the zest is finely grated or finely chopped. Blend condensed milk, zests and juice until smooth. Pour over crust and spread to the edges of the crust.
- Crumble the reserved dough over the top.
- Bake at 350 for 30 to 40 minutes or until crust crumbles are lightly golden. Cool completely, at least 1 hour before cutting.
- Store in an airtight container.
- I wish I could tell you how long they keep but that has never come up since they disappear so quickly!
OATMEAL LEMON CRUMBLE BARS
These easy lemon crumble bars feature an oatmeal crust, thick and creamy lemon filling, and more oatmeal crumble on top.
Provided by Sally
Categories Bars
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3-3.5 cups of crust/crumble mixture.
- Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes.
- Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.
- Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
- Return bars to the oven and bake for 22-25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
LEMON OAT BARS
A sweet oat mixture does double-duty as crust and topping for these refreshing lemon bars from Margaret Scoresby of Mosinee, Wisconsin. "One of my college roommates gave me this recipe many years ago, and I've been making it for my family for years," she says.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, oats, brown sugar, salt and cinnamon; cut in butter until crumbly. Press 3 cups into a greased 9-in. square baking pan; set remaining oat mixture aside. Bake at 350° for 10 minutes. , In a small bowl, combine the milk, lemon juice and zest. Pour over crust. Sprinkle with reserved oat mixture. Bake for 25-30 minutes or until edges are brown. Cool on a wire rack.
Nutrition Facts : Calories 465 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 334mg sodium, Carbohydrate 71g carbohydrate (49g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
- Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
OATMEAL-LEMON CRèME BARS
Oatmeal cookie mix jump-starts the crust to a classic homemade lemon bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 25
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
- In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
- In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 17 g, TransFat 0 g
OATMEAL-RAISIN SQUARES
This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
- In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
- Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
- Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.
LEMON SQUARES
I'm expected to bring these bars to bridal showers and family gatherings. The combination of sweet and tart tastes is sure to please. -Mary Larson, Maplewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, confectioners' sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 145 calories, Fat 6g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 128mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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