STRAWBERRY LEMON BARS
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Provided by PammieK
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 35.7 g, Cholesterol 54.1 mg, Fat 6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 54.9 mg, Sugar 20.3 g
LEMON STRAWBERRY TRIFLE
With strawberries, whipped cream, lemon pudding and angel food cake, this trifle is the perfect balance of rich and fruity.
Provided by Almond Breeze
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
- Cut angel food cake into small, bite-sized pieces. Set aside.
- In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
- Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
- Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
- Repeat layers.
- Garnish with fresh strawberries and lemon slices if desired.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 61.5 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 8.6 g, Sodium 526.8 mg, Sugar 19.9 g
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
LEMON STRAWBERRY SMOOTHIE
Make and share this Lemon Strawberry Smoothie recipe from Food.com.
Provided by Alia55
Categories Smoothies
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Place the fruit in a blender or food processor and puree.
- Add the rest of the ingredients and blend or process until the mixture is smooth.
- Pour into glasses and serve.
Nutrition Facts : Calories 150.8, Fat 2.2, SaturatedFat 1.1, Cholesterol 6.4, Sodium 24.6, Carbohydrate 32.7, Fiber 4.8, Sugar 19.2, Protein 3.5
STRAWBERRY LEMONADE BARS RECIPE BY TASTY
Here's what you need: flour, cornstarch, powdered sugar, salt, cold butter, nonstick cooking spray, eggs, sugar, flour, strawberry, lemon zest, fresh lemon juice, milk, powdered sugar
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
- Using two forks, mash butter into the dry ingredients until it is fully incorporated.
- Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
- Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
- Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
- In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
- Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
- Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 167 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
LEMON STRAWBERRY CHEESECAKE
Make and share this Lemon Strawberry Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
- Glaze
- Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
- Lemon Strawberry Cheesecake.
- Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
- After about 3 hours your cheesecake is ready for eating!
LEMON STRAWBERRY PUNCH
Make and share this Lemon Strawberry Punch recipe from Food.com.
Provided by Tearanii
Categories Punch Beverage
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare lemonade according to directions on can.
- Blend in mashed strawberries and soda. Serve over crushed ice.
Nutrition Facts : Calories 621.5, Fat 0.7, SaturatedFat 0.1, Sodium 35.9, Carbohydrate 161, Fiber 2.3, Sugar 148.6, Protein 1.3
LEMON STRAWBERRY STARS
This is a simple dessert that looks like you slaved forever! The flavors together make a great combo. I make the sauce way ahead and keep it in the fridge as it needs to chill.
Provided by LAURIE
Categories Dessert
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Place frozen berries in food processor or blender and cover.
- Process until smooth.
- Combine corn starch and small amount of pureed berries in a medium saucepan.
- Add remaining pureed berries.
- Bring to a boil over medium heat stirring constantly.
- Boil 1 minute and remove from heat.
- Chill at least 2-3 hours.
- Slice pound cake horizontally into 5 equal slices.
- Cut each layer into 2 star shapes using large star cookie cutter.
- (Reserve cake scraps for another use or snacks- they are great in a parfait glass with any leftover pudding and sauce).
- Whisk pudding mix into milk as directed on package.
- To serve on each of 5 dessert plates, place 1 star.
- Top those stars with 1/2 of the sliced berries, I usually try to use the points of the berries in the points of the stars and not to cover the stars completely otherwise you cant see that they are stars.
- Using 1/2 of the pudding, divide it amongst the 5 stars and drop a spoonful on top of each.
- Repeat with the remaining stars, berries and pudding, slightly off centering the second star off the first one on each plate.
- Drizzle the pureed sauce on the plate and slightly over the top of the stars.
- Serve immediately.
Nutrition Facts : Calories 459.4, Fat 17.6, SaturatedFat 10.2, Cholesterol 165.2, Sodium 589.9, Carbohydrate 71.2, Fiber 3.5, Sugar 6.8, Protein 7.7
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