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.
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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
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.
Strawberry Love Notes | Cute & Delicious | Nothing Says I Love You Like a Sweet Pastry
Strawberry Love Notes
2 refrigerated pie crusts
Flour, for rolling out dough
1/2 cup strawberry jam (see recipe below)
1 egg, for egg wash
1/4 cup granulated sugar, sprinkling sugar would be even better
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pie dough. Using a knife or cookie cutters, cut out 6-8 large diamonds and small hearts. Roll out and use dough scraps as needed.
Place a small dollop of jam (about 1 teaspoon) in the center of each diamond.
Fold in the bottom, left, and right corners to create an envelope shape. Lightly press down on the dough to seal it in place. Place the heart shape where the three corners meet in the middle.
Transfer the envelopes to the prepared baking sheet. Brush each envelope with an egg wash, then sprinkle with sugar.
Bake in the oven for 15-17 minutes, or until golden brown. Let pastries cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.
Yields 16-18 cookies for 3-inch diamonds
Strawberry Jam
1 lb. fresh strawberries cleaned and chopped
1-1 1/4 cups granulated sugar
1-2 tablespoons fresh lemon juice
In a medium-sized pot, add the chopped strawberries, sugar, and lemon juice, and mix to combine.
Place the pot on medium heat and bring it to a boil, lower the heat if necessary and continue boiling on a low boil, stirring often, you can mash the strawberries a few times while the mixture is cooking.
Continue cooking until the mixture arrives at 220 degrees F. on a candy thermometer and has thickened, this should occur after approximately 25-30 minutes.
Pate Sucree & Lemon Tarts | French Sweet Dough for Tarts and Simple Baked Lemon Tart Recipes!
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Sucree Tart Dough
Butter 115g
Powdered Sugar 90g
Almond Flour 55g
Cake Flour 200g
Salt 1g
Egg 1x
Directions:
1) Sift and mix the dry ingredients.
2) Use a mixer with a paddle attachment to mix in the butter. The mixture will look dry and sandy, but when you squeeze it with your fingers it should compress and form a compact ball.
3) Add the egg and mix until just combined.
4) Place the dough in some plastic wrap, and use your hands or a rolling pin to create a nice square or rectangle. This will help you later. Then place the dough in the refrigerator for at least 30 minutes but ideally several hours.
5) Roll out the dough on a floured surface or between two sheets of parchment paper. Use a cookie cutter to cut either large circles OR circles the same size as your tart rings and stripes of dough the size of the edges of the tart rings.
6) Place the cut dough back into the refrigerator for 30 minutes.
7) Press the dough into your tart rings, and use a fork to poke holes in the bottoms of each. Place the prepared tart shells in the freezer for at least 30 minutes.
8) Preheat your oven to 160 C / 320 F and bake the (frozen) tart shells for 12-16 minutes.
Note: If you have a filling that needs to be baked, stop baking the tart shells when they become just barely light brown on the bottom. However if you are using an unbaked filling (such as pastry cream) then it is a good idea to continue baking the tart shells until they are a deeper golden brown color and/or to egg wash the tart shells and bake them again.
Baked Lemon Tart Filling
Lemon Juice 1 cup (230g)
Zest of two lemons
Sugar 150g
Butter (unsalted) 180g
Eggs 4x
Egg Yolks 4x
Directions:
1) Zest the lemons into the sugar and mix well.
2) Place the lemon juice, sugar mixture, eggs and egg yolks into a small sauce pan and whisk over medium low heat until the sugar dissolves.
3) Add the butter to the saucepan and continue whisking until the butter melts and a thickened, curd-like texture has formed.
4) Strain the lemon mixture to remove the large amount of zest, and pour the strained lemon curd into the baked tart shells.
5) Bake the lemon tarts for 8-10 minutes at 350 F.
6) Cool completely before serving or topping with meringue and then serving.
Note: Store the finished tarts in the refrigerator for 1-2 days.
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
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Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
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Super immunity booster anyone? ????✨ #lemon #oliveoil #immunitybooster
I’ve been drinking this viral Lemon Olive Oil Elixir before my morning coffee regularly and absolutely love it. It’s healthy, creamy, yummy and super easy to make. Thank you Jen Jones @thejenjones for this amazing recipe!
Benefits:
???? helps digestion / constipation
???? swollen lymph nodes
???? boosts energy
???? supports immunity
???? liver health
Lemon Olive Oil Elixir
Ingredients:
Organic lemon 1
Olive oil 2 Tbsps
Raw honey 1 - 2 Tbsps
Water 3 cups
Optional: Ginger 1 knob
Steps:
Wash and cut lemon into quarters. Do not peel.
Add all ingredients together. Blend till smooth, about 1 - 2 minutes.
Strain and enjoy!
4 oz. - 8 oz. daily, 4 - 5 days a week.
Notes:
I definitely prefer adding ginger to this recipe but unfortunately ran out…
The original recipe includes a dash of cinnamon. It still works great without it though.
It’s important to use the best quality olive oil you can get.
Since we’re blending the whole lemon with skin on, it’s best to use organic.
#lemon #lemonjuice #oliveoil #extravirginoliveoil #evoo #healthydrink #lemonwater #digestion #lymphaticdrainage #immunitybooster
Lemon Pasta That Can Be Eaten As Dessert, Sour And Sweet, You Will Fall In Love With It!
Lemon Pasta That Can Be Eaten As Dessert, Sour And Sweet, You Will Fall In Love With It! | YeChun Food Notes
Hello, this is YeChun Food Notes
I will share the cooking diary regularly
There are various gourmet recipes
Let's learn from each other
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#Cooking#Fooddiary#ChineseFoodRecipe#yummy
#lemonSpaghetti
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#AuthenticMethodOfLemonSpaghetti
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