Lemonalmondbars Recipes
ALMOND-COCONUT LEMON BARS
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.
Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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
LEMON AND ALMOND BUTTER BARS
Tasty granola bars for anyone who likes to snack! These bars can be modified to whatever flavor you desire! Wrap bars in plastic wrap for storage. Enjoy!
Provided by TamaT.
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix lemon juice and lemon zest in a large mixing bowl.
- Pour honey into a microwave-safe bowl and heat in microwave until melted; stir with the lemon juice mixture. Add almond butter to the mixture and stir until smooth. Fold coconut into the mixture; add oats and stir to coat.
- Press the mixture into a medium-sized baking dish.
- Bake in preheated oven until browned along the edges, about 30 minutes. Cool to room temperature before cutting into bars.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 39.9 g, Fat 19.2 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 5 g, Sodium 116.9 mg, Sugar 29.6 g
LEMON ALMOND BARS
Make and share this Lemon Almond Bars recipe from Food.com.
Provided by Julesong
Categories Bar Cookie
Time 1h
Yield 1 batch
Number Of Ingredients 10
Steps:
- Make the bottom layer: in a bowl cream together the butter, sugar, and salt until fluffy; stir in flour until well mixed.
- Press mixture into an ungreased 13x9 baking pan.
- Bake at 325°F for about 35 minutes or until golden.
- Make the topping: in a separate bowl whisk together the eggs, sugar, flour, lemon rind, and juice until smooth; pour over the baked bottom layer.
- Sprinkle with the sliced almonds and bake for 20 to 25 minutes or until set.
- Let cool on rack, then cut into bars.
More about "lemonalmondbars recipes"
PALEO LEMON BARS WITH ALMOND FLOUR CRUST | HEALTHY, GLUTEN ...
From feedmephoebe.com
3.9/5 (8)Total Time 45 minsServings 12
- Preheat the oven to 350 degrees F. Line a 8 x 8 inch pan with parchment paper, letting the paper hand over the sides in a cross for easy removal.
- Make the crust: whisk together the flour, coconut oil, maple syrup, and salt in a medium bowl until a soft dough forms. Press the dough into the bottom of the prepared pan, about 1/4 inch thick, and bake for 15 minutes, or until just golden brown around the edges. Remove from the oven and allow the crust to cool while you make the filling.
- Make the filling: In the bowl of a stand mixer fitted with a whisk attachment (I used a hand egg beater), whip the eggs for about 4 minutes, until frothy. Slowly add the coconut oil and honey, and mix until combined. Fold in the lemon juice and zest by hand. Before adding the filling to the cooled crust, let the filling settle so there are no bubbles on top. You can tap the bowl on your counter a few times to help pop any bubbles.
- Pour the filling into the cooled crust and bake for another 15 to 25 minutes, or until set at the edges and just barely jiggly in the center. Let the bars cool and set completely in the pan, then dust with the powdered coconut sugar and cut into squares. Store in a sealed container at room temperature for up to 3 days.
LEMON AND ALMOND BARS | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 3 hrsCuisine FusionCalories 401 per serving
- Add the almond flour in a large bowl. Add the melted butter, glucose syrup, and lemon zest. Mix everything using a tablespoon until the mixture has the aspect of crumbs.
- Line a 10 X 10 inches glass baking dish with parchment paper and evenly spread the mixture inside it. Refrigerate it for the next 2 hours.
LEMON ALMOND CRUMB BARS - BAKE OR BREAK
From bakeorbreak.com
Servings 24Total Time 1 hr 30 minsCategory BarsCalories 257 per serving
- Using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until light and creamy.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until blended. The dough will be crumbly but should hold together when pinched.
KETO LEMON BARS- JUST 6 INGREDIENTS! - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (197)Total Time 35 minsCategory DessertCalories 247 per serving
- In a mixing bowl, combine your almond flour, melted butter, and powdered sugar, and mix well. Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
- In a separate mixing bowl, mix your softened butter, lemon juice, and powdered sugar. Once it is glossy and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour.
ALMOND-LEMON BARS RECIPE | MYRECIPES
From myrecipes.com
Servings 16Calories 142 per servingTotal Time 1 hr 37 mins
- Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
- Weigh or lightly spoon potato starch, brown rice flour, and almond meal flour into dry measuring cups; level with a knife. Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended. Press mixture into bottom of prepared pan. Bake at 350° for 10 minutes; cool 15 minutes on a wire rack.
- Wipe out food processor bowl with a paper towel. Place 1/4 teaspoon salt, granulated sugar, white rice flour, and next 4 ingredients (through eggs) in food processor; process until well blended. Pour into prepared crust.
LEMON-ALMOND BARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 2 hrs 35 minsServings 32
- Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2 cups flour and 1/4 tsp. salt. Gradually add to butter mixture, beating until just blended. Coat a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15 minutes.
- Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven; reduce oven temperature to 325°.
- Whisk together eggs and 2 cups sugar. Process ginger and 1/2 cup flour in a food processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger mixture into egg mixture. Whisk in lemon juice and remaining 2 Tbsp. lemon zest; pour over crust.
HEALTHY LEMON BARS (GLUTEN-FREE) - ERIN LIVES WHOLE
From erinliveswhole.com
5/5 (40)Total Time 40 minsCategory BakingCalories 222 per serving
- While crust is baking, whisk together all filling ingredients, adding sifted coconut flour last. Whisk until all clumps are gone.
GLUTEN-FREE LEMON SQUARES WITH AN ALMOND FLOUR CRUST ...
From kingarthurbaking.com
4.1/5 (90)Total Time 2 hrs 17 minsServings 16Calories 199 per serving
- Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan., To make the crust: Combine the dry ingredients in a small bowl, whisking to blend.
- Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly., Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan., Bake the crust until it's light golden brown, about 8 to 10 minutes., To make the filling: While the crust is baking, whisk together the filling ingredients., Remove the crust from the oven, and pour the filling over the hot crust.
- Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set., Remove the squares from the oven, and allow them to cool in the pan before cutting into 2" pieces.
KETO LEMON BARS | GIMME DELICIOUS
From gimmedelicious.com
4.7/5 (22)Total Time 50 minsCategory DessertCalories 167 per serving
- Preheat oven to 350F. Combine butter, 1 1/2 cup almond flour, 1/4 cup erythritol, vanilla, and a pinch of salt. Press evenly into a 9x9″ parchment paper-lined baking dish. Bake for 15 minutes or until crust starts to become golden on the edges.
- While the crust is baking, in a large bowl, combine the ingredients for the filling and beat or whisk until lump free and fully incorporated.
- Pour the filling onto the pre-baked crust & bake for 25 minutes. Cool for at least 30 minutes, cut into 12-16 small squares and sprinkle with powdered erythritol if desired.
GLUTEN-FREE LEMON BARS WITH ALMOND FLOUR CRUST • THE BOJON ...
From bojongourmet.com
4.8/5 (23)Total Time 5 hrsCategory DessertCalories 267 per serving
- Position a rack in the center of the oven and preheat to 350ºF. Line an 8-inch square pan with parchment paper on all sides.
ALMOND CRANBERRY LEMON BARS TOPPED WITH POWDERED SUGAR
From more.ctv.ca
- Preheat oven to 350ºF and spray a 9-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper and set aside.
- In a large bowl, cream together the butter, sugar, and almond extract until light and fluffy. Mix in the flour, almond flour, and salt just until combined and press into the prepared baking pan. Dock the bottom of the crust my poking it with a fork about a dozen or so times. This allows any steam that might build up under the crust to escape. Set the crust in the fridge to firm up for 10 to 15 minutes.
- Bake the crust in the preheated oven for 20 minutes or until lightly browned then remove the crust from the oven and allow it to cool slightly.
- Reduce the temperature of the oven to 325ºF and beat together the filling by whisking the eggs and sugar together. Add in the lemon zest and juice followed by the flour, baking powder, and salt.
RECIPE: HEAVENLY LEMON BARS WITH ALMOND SHORTBREAD …
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