EASY EGGLESS LEMON BARS
These Eggless Lemon Bars are pretty simple to make and only require 7 ingredients! The shortbread crust is buttery and crunchy, which is the perfect match for the lusciously sweet and tart lemon filling.
Provided by Oriana Romero
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350º F/ 180º C. Line the bottom and sides of a 9×13 baking pan with parchment paper (see tip in the notes below), leaving an overhang on the sides to lift the finished bars out. Set aside.
- In a medium bowl, cream together with an electric mixer softened butter and sugar. Add flour and salt, mix to blend until the mixture is just combined, about 1 minute.
- Place the dough into the prepared pan and press firmly with your fingers into an even layer. TIP: I like to place a piece of parchment paper on top of the dough to help the spreading. NOTE: I highly recommend building up a thin 3/4-inch edge around the sides to keep the filling from spilling beneath the crust and sticking.
- Bake for 15-20 minutes or until the edges are very lightly browned. Remove from the oven and set aside.
- Reduce oven temperature to 325º F/ 160º C.
- Sift the sugar, cornstarch, and salt together in a large bowl.
- Add the evaporated milk, lemon juice, lemon zest, and whisk until completely combined. Add 1-2 drops of yellow food coloring if desired.
- Pass the mixture through a fine sieve and then pour filling over the crust.
- Bake the bars for 20-25 minutes or until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature, for about 2 hours. Then refrigerate for 1-2 more hours until chilled.
- Once cool, lift the parchment paper out of the pan using the overhang on the sides. Cut into squares, dust with icing sugar before serving. NOTE: For neat squares, I recommend using a long serrated knife and wiping the knife clean between each cut.
- Cover and store leftover lemon bars in the refrigerator for up to 1 week.
Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Fiber 1 g, Sugar 23 g, Cholesterol 25 mg, Sodium 66 mg, ServingSize 1 serving
MUM'S LEMON CHEESE SPREAD (NO EGGS)
Make and share this Mum's Lemon Cheese Spread (No Eggs) recipe from Food.com.
Provided by Ninna
Categories Low Protein
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Put the lemon juice into a cup measure, then make up to a full cup with water.
- Put all ingredients into a saucepan and boil (don't just simmer) for 10 minutes, stirring constantly after it boils - must not stir until it has boiled or it will go candied.
- As Chef Dudo mentioned in her review, it thickens on cooling.
Nutrition Facts : Calories 1018.4, Fat 37, SaturatedFat 23.3, Cholesterol 97.6, Sodium 264.8, Carbohydrate 179.3, Fiber 0.8, Sugar 162.6, Protein 2.1
LEMON CHEESE
This is our old family recipe, traditionally used at Christmas to spread on toast or crackers, or put in cooked tart shells. Lemon cheese can be put in sterilized jars and frozen.
Provided by Phoebe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- Grate the zest of 2 lemons; squeeze juice from 3 lemons.
- Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 19.4 g, Cholesterol 62.8 mg, Fat 7.4 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 61.6 mg, Sugar 17.6 g
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