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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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!
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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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Easy Lemon Sugar Cookies | Soft and Chewy | No Mixer Needed!
Soft and Chewy Lemon Sugar Cookies
:: Cook Me Food ::
This easy lemon sugar cookie is bursting with refreshingly light lemon flavor housed in a soft and chewy cookie texture. It’s basically a marriage between a classic sugar cookie and a tangy lemon. It’s a simple crowd-pleaser sugar cookie recipe that everyone will love on holidays or enjoyed all year long.
You’ll need:
• 1 1/3 cup (166g) all-purpose flour (*see notes below)
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup (112g) salted butter (room temperature)
• ¾ cup (150g) white sugar + ¼ cup (50g) more for coating
• 1 tbsp light brown sugar
• 1 egg yolk (from large egg)
• 1 tbsp lemon zest (2-3 large lemons) or 1 ½ tsp lemon extract
• 1 tsp fresh lemon juice
Makes 16 delicious cookies
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture of cookies when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Let the cookie rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling.
Happy baking!
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How To Make Classic LEMON BARS - Easy Recipe
Lemon Bars with intense lemon flavor and a buttery shortbread crust. This recipe is so simple, can be made ahead and even frozen.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE SHORTBREAD CRUST:
►1/2 lb unsalted butter, room temperature
►1/2 cup granulated sugar
►1 1/2 tsp vanilla extract
►2 cups all-purpose flour
►1/4 tsp salt
FOR THE LEMON FILLING:
►7 large eggs, room temperature
►3 cups granulated sugar
►2 Tbsp lemon zest (from 4 to 5 lemons)
►1 cup lemon juice, freshly squeezed (from 5 large or 8 medium lemons)
►1 cup all-purpose flour
►Confectioners sugar, to dust
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0:34 How to line cake pan tip
1:25 How to make the shortbread crust
3:26 How to make the lemon filling
5:32 How to bake lemon bars
6:08 How to cool lemon bars
7:18 Cutting & powdered sugar
8:12 Taste test
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Lemon Chocolate Brownies Recipe||Glazed Lemon Bars||Glazed Lemon Cake Brownie||Lemon Brownies Recipe
#brownies #lemonchocolatebrownies
A brownie is a form of sheet cake or dessert made from flour, butter, eggs, sugar and chocolate (or cocoa powder). The texture is somewhere between a cake and soft cookie. Lemon Chocolate Brownies are super soft and moist bars generously topped with the most delicious tangy sweet glaze. These brownies are so buttery and full of fresh lemon flavor. Everyone will love the freshness and tartness of this dessert when its balanced with something sweet.
Ingredients:-
Maida - 100 g
Egg - 1
Sugar - 120 g
Butter - 100 g
White chocolate - 60 g
Lemon zest - 1 tsp
Lemon Juice - 2 tbsp
Vanilla essence - 1 tsp
Salt - ¼ tsp
For Lemon glaze:-
Powdered sugar - 1 cup
Lemon juice - 2 tbsp
Butter - 1 tbsp
Recipe notes:-
* Ingredients should be in room temperature.
* Measure the ingredients correctly.
* Don't over mix the batter.
* Line the baking pan with parchment or foil for easy clean up.
* We can add more zest and juice to the batter and glaze according to our taste.
* Make sure to let them cool completely before slicing and serving. The brownies need time to set before eating.
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Music :
Homemade Lemon Polenta Cake Recipe + Lemon Icing
You will absolutely love this few ingredient and simple to make Italian Homemade Lemon Polenta Cake recipe with lemon glaze.
A polenta cake is an Italian sweet cake that is made from cornmeal and almond flour and classically served with powdered sugar or a lemon glaze that goes over the top. It is very easy to make and only requires 10 ingredients. In Italy, it is a very simple humble cake that is made using leftover corn grits.
When making this recipe you can use either coarse corn grits or finely ground corn grits as both are acceptable but will provide different textures.
Ingredients for this recipe:
For the Cake:
• 2 ¼ cups cornmeal
• 2 ¼ cups almond flour
• ¼ teaspoon sea salt
• 2 ½ teaspoons baking powder
• 1 ½ cups softened unsalted butter
• 1 ½ cups sugar
• 2 teaspoons vanilla
• zest of 2 lemons
• 5 eggs
For the Glaze:
• Juice of 2 lemons
• 1 3/4 cups powdered sugar
Serves 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Procedures:
1. Preheat the oven to 350°.
2. In a large bowl whisk together the cornmeal, almond flour, salt, and baking powder until combined. Set aside.
3. Next add the butter and sugar to a stand mixer with the paddle attachment and mix on medium-high speed for 5-7 minutes or until light and fluffy.
4. Add in the vanilla and lemon zest to the creamed butter and mix until it is mixed in about 10 seconds.
5. Now alternate adding in the cornmeal mixture dry ingredients and the eggs into the creamed butter mixture until each is mixed in before adding in the other, about 3-4 minutes total.
6. Once everything is mixed in, transfer the batter to a 9” springform pan and smooth the batter on the top using a rubber spatula.
7. Bake the cake at 350° for 45-55 minutes or until lightly browned on top and has a mostly firm center.
8. Cool the cake completely on a rack at room temperature before removing it from the springform pan.
9. In a small bowl whisk together the lemon juice and powdered sugar until completely combined and then spread it over top of the cake, slice, and serve.
Chef Notes:
Make-Ahead: You can make this cake up to 2 days ahead of time.
How to Store: Keep covered at room temperature for up to 4 days. Cover and refrigerate for up to 6 days. You can freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
You can use any grind of cornmeal in this recipe.
If you do not have a stand mixer you can substitute it with a hand mixer.
I prefer to use the finely ground almond meal in this polenta cake.
Run a knife on the outside of the springform pan before undoing the buckle.