LEMON-RASPBERRY BARS
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
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 CREAM BARS
Lemon bars are a breeze to make when cake mix gives you a jumpstart. Raspberry preserves and cream cheese bump up the yum factor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven 350°F (325°F for dark or nonstick pan). Grease bottom only of 15x10x1-inch pan.
- In large bowl, mix cake mix, butter and eggs with spoon until well blended. With floured fingers, press evenly in pan.
- Bake 14 to 18 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Spread evenly with preserves. Cool 30 minutes.
- In medium bowl, beat cream cheese and milk with electric mixer on medium speed until smooth; set aside.
- In 1-quart saucepan, melt white chocolate over low heat, stirring frequently. Add warm melted white chocolate to cream cheese mixture; beat on medium speed until creamy (mixture may look slightly curdled). Carefully spread over preserves. Refrigerate about 1 hour or until set.
- Sprinkle powdered sugar over top. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 11 g, TransFat 0 g
LUSCIOUS LEMON-RASPBERRY BARS
Impress your family or guests with rich, tempting lemon bars. Cream cheese and raspberry preserves really dress up this easy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.
- Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.
- Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
- Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator.
Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg
ABBY'S LEMON RASPBERRY DESSERT BARS
These lemon raspberry bars are a delicious, light, and refreshing summer dessert! I made them for my family and they absolutely loved them. It is sweet and tart all at the same time.
Provided by Abby Milburn
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 7h
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
- Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
- Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
- Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
- Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
- Pour raspberry filling over shortbread and let cool completely, about 2 hours.
- Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
- Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 40.4 g, Cholesterol 57 mg, Fat 18.4 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 76.3 mg, Sugar 27.2 g
LEMON-RASPBERRY CRUMB BARS
When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.
Provided by Bibi
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 2h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g
RASPBERRY-LEMON BARS
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
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
LUSCIOUS LEMON-RASPBERRY BARS
Found this recipe on the box of the Betty Crocker Lemon Bars. The lemon bars by themselves are great, but add the raspberry preserves and you have a real treat. Lemon bar mix is not a recognized ingredient on this site, but that is what you'll need for the recipe. It can be found with the cake mixes in the grocery store.
Provided by Mary K. W.
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F whether using metal or glass pan.
- Stir filling mix, water and eggs using a fork (a few lumps will remain); set aside.
- Press Ready-Mixed Crust (dry) in bottom of 8 or 9" square pan. Bake 12 minutes.
- Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
- Bake 35 to 4 minutes or until top begins to brown and center is set.
- Cool 10 minutes.
- Spread preserves over top. Cool completely, about 1 hour.
- Sprinkle with powedered sugar.
- For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife.
- Store covered in refrigerator.
Nutrition Facts : Calories 52.4, Fat 3.4, SaturatedFat 1.9, Cholesterol 47.5, Sodium 35.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.5, Protein 1.7
RASPBERRY LEMON BARS
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
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.
EASY LEMON RASPBERRY & CREAM BARS
Lemon cake mix gives you a head start in making these easy raspberry-cream cheese bars. We see great success on the potluck and party circuits!
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
- Meanwhile, beat cream cheese, granulated sugar and almond extract with whisk until blended. Add remaining egg; mix well.
- Spread cream cheese mixture over crust; top with raspberries. Top with reserved crumb mixture.
- Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
- Garnish with sifted powdered sugar just before serving.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LEMON RASPBERRY BARS RECIPE
This lemon raspberry bars recipe is one of a kind! They have amazing flavor and thick but scrumptious crust. The raspberries add the bring these bars to the next level.
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
- Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
- Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
- Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
- Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
- Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.
Nutrition Facts : Calories 296 kcal, Carbohydrate 48 g, Protein 7 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 233 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
LEMON RASPBERRY CRUMB BARS
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
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
WICKLEWOOD'S LEMON RASPBERRY BARS (GLUTEN AND SUGAR FREE)
I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".
Provided by WicklewoodWench
Categories Dessert
Time 55m
Yield 20 bars
Number Of Ingredients 11
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.
Nutrition Facts : Calories 85.4, Fat 3.2, SaturatedFat 1.7, Cholesterol 37.8, Sodium 35.9, Carbohydrate 11.9, Fiber 0.4, Sugar 1.7, Protein 2.3
NO BAKE RASPBERRY-LEMON BARS
Make and share this No Bake Raspberry-Lemon Bars recipe from Food.com.
Provided by Shirl J 831
Categories Bar Cookie
Time 4h10m
Yield 20 bars
Number Of Ingredients 6
Steps:
- Reserve 20 berries for the garnish. Mix crumbs and butter together and press into 9" square pan. Refrigerate crust till filling is made. Beat the cream cheese, marshmallow creme and lemon juice with mixer on medium speed till light and fluffy. Stir in the raspberries; spoon into crust. refrigerate 4 hours Cut into 20 bars. tope each one with a berry. Time indicated is chill time.
Nutrition Facts : Calories 107.9, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.9, Sodium 191.2, Carbohydrate 17.6, Fiber 1.1, Sugar 8.2, Protein 4.1
RASPBERRY-LEMON BARS
Make and share this Raspberry-Lemon Bars recipe from Food.com.
Provided by momma213
Categories Bar Cookie
Time 43m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- You can either do the base in a bowl, or a food processor fitted with a steel blade.
- Combine flour, sugar, baking soda, and lemon peel. Cut in the butter and egg with a fork, or, if using the food processor, with five-second pulses, until the mixture looks like coarse crumbs. Set aside two cups of this mixture. Press the rest evenly into an ungreased jelly roll pan (15 1/2 x 10 1/2 inches), and bake for 8 minutes.
- In a 2-quart saucepan over medium-high heat, combine all the filling ingredients. Keeping an eye on it and stirring frequently, cook for about 8 - 15 minutes, or until the sauce has thickened to a jam/spread-like consistency. Spread the filling evenly over the base, and sprinkle the reserved flour mixture over all. Bake for another 15 - 20 minutes, or until golden brown.
- Cool completely before cutting.
Nutrition Facts : Calories 470.3, Fat 16.1, SaturatedFat 9.9, Cholesterol 58.3, Sodium 168.4, Carbohydrate 79, Fiber 2.1, Sugar 52.1, Protein 4.1
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4.5/5 (10)Category Brownies & BarsCuisine AmericanTotal Time 1 hr 10 mins
- To make the crust, whisk together the flour, sugar, lemon zest, and salt in a bowl. Cut the butter into cubes then add them to the bowl. Use a pastry cutter to cut the butter into the flour, working the dry ingredients into the butter until the mixture is in small, sandy clumps. Pour the mixture into the greased pan, spreading it evenly to the edges. Use your fingers to pat it down until smooth and firm. Bake for 18 minutes or until golden brown on the edges.
- Meanwhile, prepare the filling. In a stand mixer, beat the eggs on medium speed for about 2 minutes. Gradually add the sugar, and continue to beat until light and creamy. Add the flour, baking powder, lemon juice, and salt. Beat on low speed until just combined.
- When the crust is removed from the oven, spread the raspberries evenly over the top. Gently pour the filling over top of the raspberries and the warm crust. Bake for an additional 18-20 minutes or until the center is no longer jiggly.
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