Berry Lemonade Bars |
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Makes 16 square bars. Recipe from CookingLight.
Ingredients Crust: 3 ounces unbleached all-purpose flour (about 2/3 cup) 1 ½ ounces white whole-wheat flour (about 1/3 cup) ¼ cup powdered sugar 2 tablespoons cornstarch 2 teaspoons grated lemon rind ⅛ teaspoon salt ¼ cup unsalted butter, chilled & diced 2 tablespoons canola oil Cooking spray Filling: 6 ounces fresh strawberries or fresh raspberries 1 ½ ounces unbleached all-purpose flour (about 1/3 cup) 1 ⅓ cups granulated sugar ¼ cup fresh lemon juice ⅛ teaspoon salt 4 large eggs, lightly beaten 2 tablespoons powdered sugar Nutritional info per serving Calories 180 Fat 6g Protein 3g Carbohydrates 29g |
Directions
NOTES:
Classic Tangy Lemon Bars: Omit berries. Increase lemon juice to 3/4 cup; add 2 teaspoons finely grated lemon rind to filling. Bake as directed in main recipe.
The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart. The lemon variation is straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.
- To prepare crust, weigh or lightly spoon 3 ounces (about 2/3 cup) all-purpose flour and whole-wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through 1/8 teaspoon salt) in the bowl of a food processor; pulse to combine. Add butter and oil; pulse 5 to 6 times or until mixture resembles sand. Pour the mixture into an 8-inch square light-colored metal baking pan coated with cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.
- To prepare filling, wipe processor clean with paper towels. Place berries in processor; process until smooth. Strain puree through a fine sieve over a bowl, pressing on solids; discard solids. Measure out 1/2 cup fruit puree.
- Weigh or lightly spoon 5 ounces (about 1/3 cup) flour into a dry measuring cup; level with a knife. Place 5 ounces flour in a large bowl. Add fruit puree, granulated sugar, lemon juice, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for 23 minutes or just until set. Cool completely on a wire rack. Refrigerate for 2 hours before slicing. Sprinkle with 2 tablespoons powdered sugar.
NOTES:
Classic Tangy Lemon Bars: Omit berries. Increase lemon juice to 3/4 cup; add 2 teaspoons finely grated lemon rind to filling. Bake as directed in main recipe.
The strawberry version is sweet and rosy pink; the raspberry version, deeper mauve and tart. The lemon variation is straight-up puckery perfection. We mix the filling together just before the crust comes out of the oven and then pour it onto the hot crust so that it sets quickly.
