Skip to main content

DAIRY FREE LEMON BARS

INGREDIENTS

CRUST


  • 1 cup all-purpose flour (120 grams)
  • ¼ cup sugar (50 grams)
  • ⅓ cup oil* (80 grams)
  • Pinch salt

LEMON FILLING


  • 2 eggs
  • 1 medium lemon, juiced
  • ¾ cup granulated sugar (150 grams)
  • 2 tablespoons all-purpose flour

DUSTING


  • 1 tablespoon powdered sugar

INSTRUCTIONS


  • Preheat the oven to 350°F or 175°C.
  • In a mixing bowl combine flour, sugar, oil, and salt. Press to the bottom of the parchment paper-lined 8 x 8-inch pan.
  • Bake for 15 to 20 minutes, until lightly golden brown.
  • In the same bowl whisk together eggs, lemon juice, sugar, and flour. The filling should be runny.
  • When the crust is ready remove it from the oven and pour the mixture into the pan. Bake for another 20 minutes.
  • Remove and let cool completely before cutting. Dust with powdered sugar.

[adapted from THE TASTE OF KOSHER]

Comments

Post a Comment

Popular posts from this blog

Tree Laches Cupcakes

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl...
Post a Comment
Read more

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...
Post a Comment
Read more

The Best Cranberry Orange Bread

The Best Cranberry Orange Bread Recipe An amazing and easy recipe for The Best Cranberry Orange Bread Loaf. Soft and moist bread loaf with fresh cranberries, orange zest and a simple lemon glaze. Ingredients Cake- 3 Tbsp butter, room temp 3 large eggs 1 ¼ cup granulated sugar 1 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 cup fresh cranberries 1 Tbsp orange zest 2 Tbsp orange juice 1 Tbsp lemon juice 1/4 cup sour cream 3 Tbsp canola oil Glaze- 1/3 cup confectioner's sugar 1 tsp lemon juice 1 tsp milk Instructions Preheat oven to 350°F. Prepare 9”x5” bread pan. Cover with parchment paper and lightly coat with baking spray, dust with flour. Set aside. In a bowl, combine the flour, baking powder and baking soda, set aside.  In a large bowl, beat the eggs, butter and sugar 2 minutes, the batter will triple in size. In a small bowl, beat the orange zest, orange juice, lemon juice, sour cream and oil. Pour into egg mix...
Post a Comment
Read more