lemon bars recipe

To celebrate the last days of summer I thought I would share my raspberry and lemon raw bars recipe ⭐️

Raw vegan raspberry and lemon bars recipe :

Ingredients : 

Base : 

  • 1 cup almonds 
  •  1 ½ cup pitted dates

 Lemon filling : 

  •  4 frozen bananas
  • ½ lemon juice 
  • ½ tablespoon lemon zest
  •  1/4 cup agave or maple syrup 

 Raspberry filling : 

  • 2 cups frozen raspberries
  •  1 tbsp agave or maple syrup 

 Directions : For the base add the almonds and dates to a food processor and pulse until it forms a sort of paste. You can add a tiny bit of water to help blend better. Press the dough into a cake pan lined with parchment paper and set aside. For the lemon filling : Blend all ingredients into a high speed blender or food processor until creamy. Pour the filling onto the crust and spread it evenly with a spatula until it covers the base evenly. Let it set in the freezer a bit while you make the raspberry filling. For the raspberry filling : Blend or process all ingredients together. Pour on top of the lemon layer. Final bars : Place the pan in the freezer for at least 3 hours but it’s even better to let it set overnight. Once it’s time to serve let it thaw for 10min and cut into bars or squares. I recommend serving it with Thai basil for a little twist.

Lemon Bars

Delicious sweet-tart bars sprinkled with just a touch of powdered sugar. A classic spring and summer dessert!

Makes 36 bars
Preparation time: 50 minutes

Ingredients
2 cups flour
½ cup powdered sugar
1 cup unsalted butter
1 ½ cups sugar
¼ cup flour
1 teaspoon baking powder
6 tablespoons fresh lemon juice
1 teaspoon lemon zest
4 eggs
1 tablespoon powdered sugar

Directions

  1. Combine flour and powdered sugar in a medium bowl.
  2. Cut in unsalted butter with a pastry fork to make fine crumbs.
  3. Press mixture into a 9x13-inch baking pan, pressing ½ inch up the sides.
  4. Bake at 350 F for 15-20 minutes.
  5. For filling, mix sugar, flour and baking powder; add lemon juice, lemon zest and eggs. Pour mixture over hot crust. Bake 20 additional minutes at 350 F.
  6. Sprinkle lightly with powdered sugar. Cool and cut into bars.
3

Blackberry-LEMON! bars

Made from the recipe for Strawberry-Lemon bars posted by @copperbadge. The caps and exclamation point for LEMON! are because I added a layer of lemon curd under the jam and lemon zest in the top layer. I also made them blackberry instead of strawberry because of the availability of jams in my house. We have so much blackberry jam. So much. At any rate, the lemon curd appeared to have melded with the jam layer-wise. I like it, but I wish I had either doubled the jam or added blackberry into the top to balance the lemonyness.

Lemon Blueberry Bars

Impress your dinner guests with these tasty Lemon Blueberry Bars. They’re bursting with fresh blueberries and topped with a dusting of powdered sugar.

Servings: 24 bars

1 cup butter, softened
¾ cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
4 eggs
1 ½ cups sugar
1/3 cup fresh lemon juice
¼ cup flour
1 tablespoon grated lemon peel
1 teaspoon baking powder
2 cups fresh blueberries
Powdered sugar

In large bowl, beat butter on medium speed until smooth and creamy (about 1 minute).  Beat in powdered sugar and vanilla.  Blend in 2 cups flour until a soft, crumbly dough forms.  Press mixture evenly onto bottom of a lightly greased 9x13-inch baking pan.  Bake in a preheated 350 F oven until light golden brown (18-20 minutes). 

In small bowl, combine eggs, sugar, lemon juice, ¼ cup flour, lemon peel and baking powder; beat until well blended (about 2 minutes). 

Sprinkle berries over warm crust.  Pour filling over evenly arranged berries with a spoon.  Bake until filling is lightly browned and set (30-35 minutes).  Cool completely.  Cover and refrigerate 4 hours or overnight.

To Serve:  Sprinkle with powdered sugar.  Cut into bars.  Place in covered shallow container for transporting.