Raspberry Lemon Bars (100% whole grain)
Servings 16 bars
These raspberry lemon bars have a creamy, honey-sweetened filling and a buttery 100% whole grain crust! Can also be made with all-purpose flour.
Ingredients
Cookie crust:
- 1/2 cup (113 grams) unsalted butter room temperature
- 1/2 cup raw sugar or granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1/8 teaspoon sea salt
- 1 cup + 2 tablespoons (141 grams) whole wheat pastry flour or all-purpose flour
Raspberry lemon filling:
- 4 large eggs 50 grams each, out of shell
- 1/4 cup (31 grams) white whole wheat or whole wheat pastry flour or all-purpose flour
- 1/2 cup (160 grams) honey
- 2 tablespoons lemon zest
- 1/2 cup (120 ml) lemon juice freshly squeezed
- 2 1/2 cups (300 grams) frozen raspberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line an 8"×8" pan with parchment paper or spray the pan with cooking spray.
- In a medium bowl, cream together the butter and sugar until light and fluffy.1/2 cup (113 grams) unsalted butter, 1/2 cup raw sugar
- Add the vanilla, lemon zest, salt and 1/2 cup of the flour. Mix well and then add in the rest of the flour.1 teaspoon vanilla, 1 tablespoon lemon zest, 1/8 teaspoon sea salt, 1 cup + 2 tablespoons (141 grams) whole wheat pastry flour
- Continue beating until well combined (it's okay if it's crumbly).
- Press onto the bottom of the pan and bake for 15 - 17 minutes until it just starts to brown around the edges.
- Remove the pan from the oven and let cool while preparing the raspberry lemon filling.
- Thaw raspberries and then puree them in a food processor or immersion blender.
- Press the raspberries through a food mill or a small sieve. Try to remove most of the seeds.
- Measure out 1 cup of puree (slightly less than 1 cup is also okay). Set this aside.
- Place the eggs and flour in a large bowl and whisk until no lumps remain. Be sure to get out all the lumps now because it will be difficult later!4 large eggs, 1/4 cup (31 grams) white whole wheat
- If your honey is solid, gently warm it in the microwave so that it's pourable. Add the honey to the egg and flour mixture and stir.1/2 cup (160 grams) honey
- Add the lemon zest and lemon juice and whisk until well combined.2 tablespoons lemon zest, 1/2 cup (120 ml) lemon juice
- Stir in the raspberry puree and mix until thoroughly combined.2 1/2 cups (300 grams) frozen raspberries
- Pour the raspberry mixture over the crust and bake for 28-30 minutes in the 350 degree oven. The filling should be mostly set, but the middle might jiggle a little. It will continue to set while cooling.
- Cool the bars completely and then place in the refrigerator to chill for another 2 hours before cutting.
- Store covered in the refrigerator for up to 5 days.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Adapted from Whole Grain Honey Sweetened Raspberry Lemonade Bars – Food Doodles.
Nutrition
Calories: 189kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 56mgSodium: 36mgPotassium: 97mgFiber: 2gSugar: 15gVitamin A: 239IUVitamin C: 4mgCalcium: 18mgIron: 1mgNet Carbs: 27
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