Guests will swoon when you send them home with these pretty treats. 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.
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. Serves 16 (serving size: 1 square) CALORIES 179; FAT 6g (sat 4g, mono 3g, poly 9g); PROTEIN 3g; CARB 29g; FIBER 1g; CHOL 54mg; IRON 1mg; SODIUM 55mg; CALC 12mg
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Good crust recipe, but the filling leaves a lot to be desired. Texture-wise, it was nice and creamy. However the color (tan) and flavor were lacking in the strawberry bars. We thought it needed more strawberry and lemon, and will go back to our original recipe.
These are a MAJOR LETDOWN. The bars look extremely unappealing and colorless. (Whoever created the ones in the picture HAD to have used food coloring or something.) If I saw these at someone else's home, I would not want to eat one. And they are sorely lacking in flavor. We followed the recipe exactly and did everything it stated. I could not be more disappointed. These were meant for a work function but we're too embarrassed to bring them! We're tossing them out and have to go back to the store to make something else.
I love lemon bars and was delighted to find a recipe for a raspberry version. But I thought this recipe rather disappointing. The crust was okay, the filling was creamy but, while it did have that raspberry flavor, it was a little too sweet for my taste and did not wow us. Somehow, the flavor just wasn't intense enough. I took note of one of the reviews and made sure to press the crust mixture down more firmly, which I then regretted because the crust ended up being a little too hard. With reference to another review, my 6 oz of raspberries did yield the required 1/2 cup of fruit puree. I just made sure to keep pushing the processed fruit through the sieve until there was almost nothing but the seeds left in the sieve. The color of the finished product was quite pleasant, but not as vivid as in the photograph. All in all, I won't be making these again. As for pinpuma's problem with a sticky crust, I always line my pans with parchment paper, it makes unmolding a breeze.
I made raspberry lemon version of these today and they are wondeful! I had to use more than the recommended 6 oz of rasberries to get the 1/2 c of puree once the berries were pushed through the strainer. Other than that this recipe is a keeper!
I made the strawberry bars and was also very disappointed by pale color. The taste was good but it was lacking something. Also, my mix kept separating when I added the eggs - any advice on how to prevent that? Also, my crusts came out tasting good but completely stuck to the bottom of the baking dish which made this very messy when trying to cut. I used cooking spray, but again any advice on a better method or what you used? @vmpeters @rebelfan @Ceedeelite @jmeleeS
Made this in the strawberry version for a family get together on Good Friday. My Mom actually saw the cover of the magazine and asked me to make the recipe. No one was impressed with it. Not that it was bad, but it lacked flavor everyone said. We ended up tossing out the leftovers. In the magazine they also have a "classic tangy lemon bar" version of this recipe. That one we didn't have any leftovers.
I was hoping using frozen fruit would make it sweeter, alas, not so much.The crust was ok, interesting, but definitely need to press it down more than "lightly", make an effort!I used a multi berry mixture, it came out a nice color. Those that enjoy just a little sweet would like this. Again for me, there are many better lemon bar recipes on CL!
I agree with the other reviewers, the color is not stellar. I'm contemplating adding a little food dye if I make again. Or maybe add a few more strawberries. I tried them out on my coworkers this morning and they all love the flavor, though I find them to be a bit too sweet. I was thinking of making them for Easter, and if I do, I plan to cut 1/3 of a cup of sugar from the recipe. I think flavorwise they're good, I would just prefer them a little more tart.
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