Lemon Almond Date Bars Recipes

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.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
• Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
• Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
• When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, confectioners' sugar, and salt in a bowl. Work in butter with your fingertips until combined and mixture holds together when pinched. Press crust evenly into bottom of prepared pan. Freeze 15 minutes. Bake crust until light golden brown, 20 to 25 minutes.
• Filling: Meanwhile, in a heatproof bowl, soak dates in boiling water 15 minutes. Drain, reserving liquid. Puree dates in a food processor with enough of soaking liquid (about 1/2 cup) to make a spreadable paste. (You should have about 1 1/4 cups.)
• While dates are soaking, whisk together granulated sugar, flour, and salt in a bowl. Whisk in eggs, then lemon zest and juice.
• Spread date paste evenly over baked crust. Bake 4 minutes. Reduce heat to 325 degrees, pour filling over date layer, then bake until just set, about 20 minutes more.
• Let cool on a wire rack 20 minutes. Run a paring knife around edges, then lift out of dish using parchment. Let cool completely. Dust with confectioners' sugar. Cut into squares.

Steps:

• Heat the oven to 180C/fan160C/gas 4.
• Put flour,oats,sugar in bowl and rub in butter to make crumbs.
• Put into a shallow 26x18cm baking tin and press down until smooth.
• Bake for 10-15 minutes until pale gold.
• Meanwhile make the topping.
• Melt the butter and leave to cool.
• Beat the eggs in a bowl and stir in remaining topping ingredients.
• Pour over the base and bake for 20-25 minutes until the top is golden and set.
• Mark into 12 and leave to cool before cutting.
• Put the icing sugar in a bowl with lemon zest and stir in enough lemon juice to make a smooth icing.
• drizzle diagonally over each bar.