Tag Archives: lemon zest

Blueberry-Lemon Pie Bars

Posted by Brenda K. Agresta in Pie Bars and tagged with , , , , , ,

Lemon Blueberry Pie Bars

A refreshing summer treat, these bars are fresh and fruity, without being overly sweet.

Blueberry-Lemon Pie Bars

from freshaprilflours.com

Shortbread Crust Ingredients

2 sticks (1 cup) melted unsalted butter

1/2 cup granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

zest of one lemon

2 cups all purpose flour

Filling Ingredients

8 ounces cream cheese, softened to room temperature

1 cup granulated sugar

1- 5.3 ounce container lemon flavor greek yogurt

2 teaspoons fresh lemon juice

2 eggs

pinch of salt

1/2 cup all-purpose flour

3 cups fresh or frozen blueberries (if using frozen, do not thaw)

Directions:

Preheat oven to 350 degrees.

Prepare your pan. Choose an 8×8 or 9×9 baking pan, line with parchment or foil, leaving an overhang on the sides of the pan.

Prepare the crust.  In a medium mixing bowl, combine sugar and melted butter with half of the lemon zest. Mix in flour until well combined. Set aside 3/4 cup of the crust mixture in the refrigerator.

Add remaining dough to prepared pan and press in evenly. Bake for 18 minutes.

Prepare the filling. Using a hand mixer or stand mixer, beat softened cream cheese on high speed until smooth and creamy. Add eggs and continue to beat until well combined.  Scrape down the sides of the bowl and add sugar, lemon yogurt, remaining zest, lemon juice and salt. Mix well. Add flour and mix just until combined. Using a spoon or a spatula, gently fold in blueberries.

Remove crust from oven when done and pour filling over crust. Spread evenly. Crumble reserved crust over top and sprinkle with sugar.

Bake for 55-65 minutes until lightly browned, test with toothpick for doneness.  Move to a wire rack and cool to room temperature. Cover with foil and move to refrigerator for at least one hour.

Once completely chilled, lift out of pan and cut into bars. Top with additional blueberries and zest, if desired, and serve. Store covered in refrigerator for up to 5 days.

Meyer Lemon Bars

Posted by Brenda K. Agresta in Pie Bars and tagged with , ,

Meyer Lemon Bars 1

If you’ve never baked with Meyer lemons you don’t know what you’re missing. A cross between a lemon and mandarin orange, the Meyer lemon is sweeter and less tart than the more common Eureka lemons you typically find the supermarket. These mouth-watering bars are luscious and lemony with a hint of orange flavor that will have you running back for more.

Meyer Lemon Bars
recipe from Group Recipes.com

Makes 16 bars in an 8×8 pan

For the Crust you will need:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
1 stick unsalted butter, cold and cut into 1/2 inch pieces

For the filling you will need:
2 large eggs
1 cup superfine sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice

Preheat oven to 350F. Butter an 8-inch square pan. Line the pan with parchment paper with 2 sides overhanging. Lightly butter the parchment paper.

For the crust:

In the bowl of a food processor, add the flour, powdered sugar and salt. Pulse twice to combine. Add butter and pulse several times until mixture looks coarse and butter resembles small peas.

Pour into prepared pan and press down evenly. Bake 20 minutes until lightly golden in color.

While the crust is baking, prepare the filling. Whisk eggs in a medium bowl. If you can’t find superfine sugar, add sugar to the bowl of a mini food processor and process for about 30 seconds. Add sugar, flour and salt to eggs and whisk until smooth. Whisk in lemon zest and juice just until combined.

Pour filling over hot crust and return pan to oven. Bake for 18 minutes. Cool pan on a wire rack. When completely cooled, use a sharp knife to loosen cake from edges of pan. Using the parchment overhang, lift out of pan onto a cutting board. Cut into bars and dust with powdered sugar and serve.

Meyer lemon bars 2

Lemon Raspberry Streusel Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , , ,

Lemon Raspberry Streusel Muffins

This delicate muffin gets it’s tang from lemon yogurt and lemon zest. Paired with sweet raspberries, it’s fresh and fruity with a subtle tart flavor. Great for breakfast or just for snacking.

Lemon Raspberry Streusel Muffins
(Recipe from Pillsbury’s Complete Book of Baking)

Makes 14 regular size muffins

For the muffins you will need:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1- 8 ounce container lemon yogurt
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 cup fresh or frozen raspberries (do not thaw)

For the topping you will need:
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/3 cup sliced almonds

Heat oven to 400 degrees. Line muffin tins with paper liners or spray wells with Pam. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill muffin cups 3/4 full.

In small bowl, combine 1/2 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in butter until crumbly. Add sliced almonds. Sprinkle over batter.

Bake at 400 degrees for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan onto a wire rack to continue cooling.

lemon raspberry muffin