Simple to Make: Lemon Bars
“Baking made Simple”
Welcome everyone to my first video! Thank you for your support. I love baking and hope that my channel relays that. I hope you guys enjoy and remember that baking can be simple and fun!
INSTAGRAM:
Lemon Bar recipe:
Ingredients:
Crust-
1 stick butter (softened & cubed)
¼ cup sugar
1 cup flour
¼ tsp salt
Filling-
4 eggs
1 ½ cup sugar
¼ cup flour
2/3 cup fresh lemon juice (4-5 lemons)
Directions:
1) Preheat oven 350 degrees Fahrenheit
2) Prep pan with cooking spray and parchment paper
3) Start with crust by mixing together flour, sugar and salt in medium bowl. Then add butter to dry mixture and mix into a crumble.
4) Next pour crumble into bottom of prep pan and put in oven for 15 minutes until golden brown.
5) While crust is baking, next start lemon filling by whisking eggs and sugar in medium bowl. Once mixed well add in flour. Then add in lemon juice. Give this one last good whisk. Then bake it all together for 30 minutes until golden brown.
6) Once done baking. Let cool for 5-10 minutes before cutting. Once cooled cut into squares and dust with powdered sugar. And Enjoy!
Notes:
* Be sure butter is softened and cube.
*5) Be sure to well incorporate flour so you won’t have lumps in filling.
*5) I only used 4 lemons. Depending on how tart you want the bars you can add extra lemon juice. Optional.
Lemon Blueberry Sweet Rolls
These are like cinnamon rolls without cinnamon but with TONS of lemon and blueberry! Lemon sweet roll dough with a sweet lemon filling and blueberries, and lemon cream cheese icing. The perfect breakfast or brunch recipe!
Printable recipe:
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
FOR THE DOUGH:
⅔ cup (158ml) warm non-fat milk think hot bath water, about 45 seconds in the microwave (100-110°F)
1 package active dry yeast (about 2 ¼ teaspoons)
⅓ cup + ½ teaspoon (67g + 2g) granulated sugar , divided
3 tablespoons (42g) unsalted butter , softened
½ teaspoon salt
1 large egg
1 tablespoon lemon zest , from 1 medium lemon
2 tablespoons (20ml) fresh lemon juice , from 1 medium lemon
3 - 3 ¼ cups (372-403g) all-purpose flour , plus more for dusting
FOR THE FILLING:
4 tablespoons (57g) unsalted butter softened
½ cup (100g) granulated sugar
2 teaspoons lemon zest
2 tablespoons (8g) all-purpose flour
¼ teaspoon salt
2 cups blueberries fresh or frozen (if frozen, make sure they are thawed and drained), see note
FOR THE FROSTING:
2 tablespoons (28g) butter , melted
2 ounces (57g) cream cheese , very soft
2 cups (226g) powdered sugar
¼ teaspoon salt
1-2 tablespoons (15-30ml) fresh lemon juice
INSTRUCTIONS
MAKE THE DOUGH:
Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s between 100-110°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and ½ teaspoon sugar and stir. Let it sit for a few minutes until frothy.
Place ⅓ cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to ¼ cup more flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
PREPARE YOUR ROLLS:
Mix together butter, sugar, lemon zest, salt and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” pan that has been sprayed with cooking spray.
Preheat oven to 350°F. Let rolls rise until doubled in size, about 1 hour. I like to place them on the stove top while the oven is preheating so that helps them rise faster.
Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
Make ahead instructions: Cover the rolls with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. Note: the blueberries will drain to the bottom of the pan if it sits overnight. That’s not a problem.
MAKE THE FROSTING:
Mix the melted butter and softened cream cheese until mostly smooth. Beat in powdered sugar and 1 tablespoon lemon juice, adding more as desired for thickness. Spread over warm rolls and serve.
RECIPE NOTES
Milk: use nonfat, 2%, whole or nondairy
Blueberries: Fresh, frozen or canned can be used, regular or wild. Just make sure they are thawed and well drained before using.
Use fresh lemon juice for best results.
Make sure your yeast is not expired.
These are no knead rolls if you're making them using a stand mixer. If doing this by hand, mix until you can't anymore then turn out onto a floured surface and knead until the dough is smooth and elastic. This will take several minutes.
To use salted butter, omit salt in filling and frosting and reduce to ¼ teaspoon in dough.
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Greek Lemon Phyllo Pie: lemonopita/Patsavouropita
Print the recipe here:
Ingredients
For the Syrup:
1 and 1/2 cup (375ml) water
1 and 1/2 cup (300g) granulated sugar
peel of a lemon
1/2 cup lemon juice
For the Pie:
1 pound (500g) #4 phyllo, thawed
4 eggs
1 cup (250ml) vegetable oil
1 cup yogurt or sour cream
3/4 cup granulated sugar
1/4 cup lemon juice
2 tablespoons (2-3 lemons) lemon zest
1 tablespoon baking powder
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350 °F, 160°C.
Lightly grease a 9 by 13-inch (23 by 33 cm) baking pan.
Remove the phyllo roll from the packaging and keep it rolled up. Slice it into about half-inch strips.
Separate the phyllo strips and spread them onto a tray or over the counter and allow them to dry for about an hour or overnight.
Make the Syrup: In a saucepan, combine all of the syrup ingredients except for the vanilla extract and bring to a boil. Mix together and as soon as the sugar has dissolved remove the pan from the heat. Add the vanilla, stir together and set aside to cool completely.
Assemble the dessert:
In a large mixing bowl, beat together the eggs, sugar, and vanilla until thick and pale. About 3 minutes.
Add the oil, yogurt, baking powder, juice, and zest and mix together until incorporated. Toss the phyllo strips in the custard and pour the mixture into the prepred baking pan.
Bake on the center rack for 45 minutes- 1 hour or until golden on top.
Remove the pan from the oven and pierce the pie all over. Pour the cooled syrup over the pie and set aside to cool for 2 hours. Serve at room temperature or chilled. Top with whipped cream, ice cream, or mascarpone cheese and ground pistachios.
Kali Orexi!
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Standard TV & Appliance - AM Northwest - Lemon Raspberry Bars - Recipe below...
Check out KATU's own Tammy Hernandez, along with Table To Soul's Tiffany Kent, making Lemon Raspberry Love Note Bars. This segment was filmed at our Beaverton, Oregon location, featuring JennAir appliances. Here is the recipe...
Lemon Raspberry “Love Note” Bars
For Standard TV & Appliance
By Tiffany Kent
@Tiff.Kent – TabletoSoul.com
This fresh dessert is perfect for any occasion—and it’s a great way to brighten up any dreary winter day in the Pacific Northwest! The sweet taste of Meyers lemons compliments the tart raspberry filling and almond shortbread crust. Plus, this recipe is easy and quick! All you need is a good oven and stovetop (which you can find at Standard TV & Appliance), some fresh ingredients, and an appetite! These have been called “Love Notes” because they’re sweet and unforgettable… they’re the perfect treat as we approach Valentine’s Day!
This dessert fits into paleo, keto, gluten-free, vegan, and dairy-free diets!
This recipe is for an 8x8 or 9x9 pan. With an 8x8 pan, your crust will be a bit more thick.
Almond Shortbread Crust:
2 cups fine grain almond flour
2 tablespoons coconut oil, melted
2 tablespoon pure maple syrup
1/4 teaspoon sea salt
Raspberry Lemon Filling:
1/2 cup pure maple syrup
2 cups of fresh or frozen raspberries
The juice of two Meyers lemons—or any lemon you prefer
Optional: add in the zest of a lemon for an extra “zingy” flavor
For The Topping:
1 cup walnuts, chopped
½ cup pecans, chopped
½ cup unsweetened shredded coconut
2 teaspoons pure maple syrup
2 tablespoons melted coconut oil
½ teaspoon pure vanilla extract
1/4 teaspoon sea salt
The Method:
1. Preheat the oven to 375 degrees F.
2. Combine ingredients for the Almond Shortbread Crust in a mixing bowl until a thick paste forms. I suggest using a rubber spatula, not hand mixer, for this.
3. Place parchment paper on the bottom of an 8x8 or 9x9 pan, or spray with your preferred non-stick spray. Gently press the crust mixture evenly into the pan. Bake for 8-10 minutes, until the edges are just starting to turn golden.
4. While the crust is baking, heat ½ cup maple syrup over a medium-high flame and bring to a rolling boil for 2-3 minutes, then reduce the heat to simmer (just below a rolling boil) and add in frozen or fresh raspberries and lemon juice (and zest, optional). Simmer for 10-12 minutes, until the mixture becomes more thick. Then take off of heat and cool in the refrigerator; the mixture will continue to thicken up.
5. After crust is out of the oven and raspberry mixture has cooled, spread the mixture atop of the crust.
6. Combine all ingredients from “crumb” topping in a mixing bowl. Gently spread atop the raspberry and almond mixture and press in. Bake for an additional 12-15 minutes at 375-degrees F. Allow to cool completely when finished baking, then cut into bars to store or serve.
LEMON BARS | easy, healthy recipe
These healthy lemon bars are a light, bright dessert that are easy to make and absolutely delicious. Made with a whole wheat crust and luscious, creamy lemon filling, this recipe is 100% dairy-free and free of all refined sugars.
Learn more about Bob's Red Mill:
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LEMON BARS | easy, healthy recipe
Crust
3/4 cup whole wheat flour
1/3 cup coconut oil
1/4 cup maple syrup
1/4 tsp kosher salt
Filling
6 eggs
4 tsp lemon zest
1/2 cup lemon juice
1/3 cup honey
1/4 tsp kosher salt
4 tsp coconut flour
INSTRUCTIONS
CRUST
Preheat oven to 350
In a large bowl, combine ingredients for the crust and mix until a wet, but firm consistency, like shortbread is formed.
Line an 8x8 ceramic pan with parchment paper.
Press dough into lined pan, making sure to press it out evenly and into the corners.
Bake for 20 minutes or until fragrant and set. Let cool.
FILLING
While crust is baking, combine ingredients for filling and beat until a smooth, liquid batter is formed. It will be runny, but don't worry, this is correct!
Pour mixture on top of the cooled crust and bake for 30 minutes. Cool completely then chill.
Top with a shake of powdered sugar, cut and serve!
NOTES
I used a ceramic baking dish lined with parchment for this recipe. I've found that glass pans tend to burn more easily.
The coconut oil can be swapped out for softened butter if you prefer.
When pressing the crust batter into the pan, make sure to press it all the way out to the edges of the pan and in to the corners.
NUTRITION
Serving: 1bar | Calories: 124kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 100mg | Potassium: 66mg | Fiber: 1g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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#lemonbars #lemonbarrecipe #healthylemonbars
Reviewing 9 lemon bar recipes, part 2!