LEMON CRUMBLE BARS 1968
these are easy and delicate. Uses one envelope of Jello or Sheriffs brand lemon pie filling, and soda crackers.The pie filling this recipe uses is the type thats made with water and egg if instructed on the package not cooked with milk or instant..You can also pie lemon pie filling in the cans by E.D. Smith already prepared. I cannot seem to fix that part of this recipe below please no milk, and only one of the envelopes in the package of pie filling mix.
Provided by andypandy
Categories Bar Cookie
Time 35m
Yield 24 squares
Number Of Ingredients 7
Steps:
- Prepare the lemon pie filling according to the package direction.
- Remove from heat and let cool.
- Preheat oven to 350 degrees F.
- Grease a 9 inch square pan or a 7 x 11 brownie pan.
- Sift the all purpose flour with the baking powder.
- Rub in the room temperature butter until crumbs are formed.
- Add the crushed soda cracker (I usually use salted as those are the ones I always have).
- Add the sugar and coconut.
- Spread half crumb mixture into pan.
- Press to form crust.
- Pour cooked cooled lemon pie filling over evenly.
- Sprinkle and pat down slightly the remainder of the crumbs.
- Bake 350 degrees, until golden brown about 12 to 16 minutes.
- Remove from oven to a rack.
- Must be cooled completely before cutting into squares.
- Can be frozen without any problems.
- Very delicate, can be cut into small squares while frozen.
Nutrition Facts : Calories 139.7, Fat 7.6, SaturatedFat 5, Cholesterol 15.2, Sodium 201.6, Carbohydrate 17.8, Fiber 0.4, Sugar 6.2, Protein 0.8
LEMON CRUMBLE SQUARES
This recipe was a family secret up until I decided it had to be shared. I love these lemon squares so much and my friends are always bugging me to bring them to parties.
Provided by Jennifer W
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, coconut, sugar, flour until mixture is crumbled.
- Press half of the crumble in a long ungreased pan (9x13-inch).
- Prepare lemon pie filling as directed on box then pour over the pressed crumble.
- Add the remaining crumble over the lemon filling.
- Put in oven at 325F for a few minutes until the top of the squares are golden brown.
- (about 10-15 minutes) Take out and let cool in refrigerator.
- Cut into squares and serve.
Nutrition Facts : Calories 234.6, Fat 12.2, SaturatedFat 8.3, Cholesterol 24.4, Sodium 131.5, Carbohydrate 29.9, Fiber 1.2, Sugar 10.4, Protein 2.3
LEMON OATMEAL CRUMBLE SQUARE
This recipe appeared in the local newspaper and came from one of the Best of Bridge series. If you like lemon, this has to be the bar for you.
Provided by Darlene10
Categories Bar Cookie
Time 40m
Yield 18-24 depends on the size
Number Of Ingredients 9
Steps:
- Cream together butter and brown sugar.
- Add flour, baking powder, salt and rolled oats.
- Mix until crumbly.
- Press half the mixture into lightly greased 9" square pan.
- Combine lemon zest, juice and condensed milk and pour over crust.
- Sprinkle remaining crust mixture over top.
- Bake at 350° for 30 minutes or until the edges are slightly browned.
- Chill before serving.
- Freezes well.
BLUEBERRY-LEMON CRUMB BARS
Fresh berries snuggled under a crumb top.
Provided by KIRKFAMILY
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
- Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
- Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
- Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g
THE BEST LEMON BARS
Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No Substitutions!
Provided by Patty Schenck
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 17.8 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 44.4 mg, Sugar 11.2 g
LEMON CRUMB BARS
Make and share this Lemon Crumb Bars recipe from Food.com.
Provided by animalhouse
Categories Bar Cookie
Time 55m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In large bowl, heat cake mix, margarine and 1 egg with mixer until crumbly.
- Stir in saltine crumbs.
- Reserving 2 cups of crumb mixture, press remaining crumbs into bottom of greased 13x9 baking pan.
- Bake 20 minutes.
- With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes or until set. Cool.
- Cut into bars. Store covered in refrigerator.
Nutrition Facts : Calories 217.1, Fat 9.1, SaturatedFat 4.1, Cholesterol 47, Sodium 267.7, Carbohydrate 30.9, Fiber 0.4, Sugar 18.8, Protein 3.5
BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS
Crisp lemon shortbread, topped with tart blueberry jam and an oaty crumble, then baked up to perfection! So many textures and flavours in one bite, these are bound to become an instant favourite!
Provided by anniesnomsblog
Categories Bar Cookie
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
- Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
- Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
- Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
- In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
- Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
- Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
- Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
- Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
- Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
- Leave to cool completely in the pan.
- Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.
Nutrition Facts : Calories 394.6, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.7, Carbohydrate 58.3, Fiber 1.9, Sugar 23.8, Protein 4.6
LEMON CRUMB BARS
"I'm always looking for a great new cookie or bar to try, but I often return to this tried-and-true recipe," says Anna Miller of Quaker City, Ohio. "My husband loves the combination of sweet and salty!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping. , Press remaining mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned., In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved topping. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.
Nutrition Facts :
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