Best 4 Lemon Date Bubble Bars Recipes

LEMON DATE BARS

Steps:

• Preheat the oven to 180 degrees Celsius.
• Line a 10 x 10 cm baking tin with a baking paper.
• Put the dates, water, lemon juice and ⅛ teaspoon of sea salt in a saucepan and bring to the boil.
• Turn down the heat and simmer for 10 minutes, until the dates fall apart.
• Puree the dates in the blender and allow to cool to room temperature.
• In a second bowl, mix the oatmeal, whole wheat flour, baking powder, honey, sunflower oil and vanilla until you get some kind of crumble.
• Press ⅔ of the crumble at the bottom of the baking pan and smooth the top with the back of a spoon.
• Spread the date puree over the crumble and smooth it too.
• Crumble the remaining oatmeal mixture on top and press just a little then put it in the oven.
• Bake for 30 minutes and remove from the oven.
• Let it cool down completely before you take it out of the pan and start cutting it.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

LEMON DATE BUBBLE BARS

Steps:

• SLICE:.
• Grease and line the base of a slice tin.
• Combine dates, butter and sugar in a large saucepan. Heat for 5 minutes-do not boil. The mixture should be smooth and pulpy. Remove from the heat.
• Add the remaining slice ingredients. Mix well and press into the prepared tin. Refrigerate until set and then top/spread with the icing.
• To make the Icing:.
• Combine all of the ingredients in a saucepan and heat on a low heat until spreadable.

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.