WHOLE LEMON BARS
Provided by Deb Perelman : Smitten Kitchen : Food Network
Categories dessert
Time 2h45m
Yield 12 bars
Number Of Ingredients 11
Steps:
- For the crust: Butter a 13-by-9-inch baking dish and set aside. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and combine until light and fluffy. In a separate bowl, combine the flour and salt and slowly add to the butter mixture until just combined. Pour the dough into the prepared baking dish and press, making sure the dough comes up the sides of the dish around the edges about 1/2 inch. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F. Bake the dough until lightly browned, 15 to 20 minutes. Cool on a wire rack. (Leave the oven on.)
- For the lemon filling: Cut the lemon in half and slice the lemon halves into thin wheels; remove any seeds. Toss the lemon wheels (with flesh and peel), granulated sugar and chunks of butter into the bowl of a food processor. Process, scraping down the sides as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth. Pour into the prepared crust.
- Bake until the filling is set, 35 to 40 minutes. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.
- Let cool on a rack. Cut into rectangles and dust with powdered sugar.
LEMON GLAZED DATE STICKS
These are tangy and sweet and VERY addicting. The recipe doubles well.
Provided by Liz R.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Sift the flour with baking powder and salt. Set aside.
- Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well.
- Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks.
- To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 29.2 g, Cholesterol 20.7 mg, Fat 4.1 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 89.3 mg, Sugar 23.3 g
GLAZED LEMON PEPPER CHICKEN
A tasty marinade that transforms chicken
Provided by martinwright
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
- Add the chicken and turn to coat. Leave to marinate in the fridge for half an hour, or even better, overnight.
- Preheat oven to 220 gas or 200 fan. Arrange the potatoes and chicken in a single layer in a shallow roasting tin, pouring the marinade over the top. Roast for about half and hour or until the potatoes are tender and the chicken cooked. Serve with broccoli and pan juices
- Per serving 339 kcals, protein 38g, carbs 44g, fat 3G, saturated fat 1g, fibre 2g, added sugar 11g, salt 0.55g
LEMON BARS
These easy lemon bars are a delightful recipe from my mother's file. I've been serving it for many years. This easy lemon bar recipe has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. -Etta Soucy, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes. , For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 263 calories, Fat 11g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
LOW FAT LEMON ZUCCHINI BREAD
This was in my email today from http://lowfatcooking.about.com. I love just about anything that can be made with zucchini!
Provided by Vino Girl
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
- Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
- In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
- Add zucchini mixture to flour mix, combining until just moist.
- Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.
LEMON-GLAZED CARROTS
Very easy and quick to make!
Provided by REBECCARIVINIUS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g
GLAZED SPICED PUMPKIN BARS
Pair the great taste of pumpkin with Fiber One® original bran cereal in a spicy dessert bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 32
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
- In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes.
- Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan.
- Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 14 g, TransFat 0 g
LUSCIOUS SUGAR-FREE LEMON BARS
Make and share this Luscious Sugar-Free Lemon Bars recipe from Food.com.
Provided by CookbookCarrie
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray 11 x 7 biscuit pan with cooking spray.
- In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
- Mix until mixture is crumbly.
- Carefully pat into bottom of buttered pan.
- Bake for 5 minutes and remove.
- In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
- Stir in sour cream and lemon juice.
- Add remaining 1 cup of Splenda, flour and baking powder.
- Mix well to combine and pour over baked crust.
- Bake another 10 minutes.
- Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
- Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
- Cool on wire rack for at least 10 minutes.
LEMON BARS
These slices of zesty lemony goodness are hard to resist
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 55m
Yield Makes 12-15
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
- Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.
Nutrition Facts : Calories 278 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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- Preheat oven to 350 degrees. Using an electric mixer on low speed, combine crust ingredients in a large bowl until crumbly. Spoon mixture into a 13×9 inch pan lined with parchment paper. Press evenly to cover bottom, and bake for 20 to 30 minutes or until golden brown.
- Meanwhile, for filling beat eggs lightly in a large bowl, with a wire whisk. Add remaining filling ingredients EXCEPT lemon juice, and mix well. Add lemon juice and beat until incorporated into mixture.
- Remove crust from oven and pour filling mixture on warm base. Return to oven and bake 25 to 30 minutes more or until top is light golden brown. Cool completely for 1 hour or more.
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4.3/5 (28)Total Time 50 minsCategory Dessert/BarsCalories 318 per serving
- Preheat oven to 350 degrees. Line the bottom of a 9x13 baking dish with foil, overlapping the sides.
- Prepare the crust: In a bowl, blend together butter, vanilla, sugar and flour. Press into the bottom of the baking dish. Bake for 15-20 minutes or until golden brown and firm.
- Prepare the middle: While crust is baking, whisk together sugar and flour, whisk in eggs and lemon juice. Pour over baked crust, and return to the oven for an additional 20 minutes. Bars will firm up as they cool.
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