Luscious Vegetarian Raspberry-Lemon Bars 🍋🍰
Description: Whether you’re a vegetarian or not, these delightful Raspberry-Lemon Bars are a must-try! Perfectly balanced with the tanginess of lemon and the sweetness of raspberries, they make for an irresistible treat, especially when paired with a steaming cup of raspberry tea. The cook time includes the essential setting period, ensuring that each bite is perfectly firm and satisfying.
Recipe Category: Bar Cookie
Keywords: Dessert, Lunch/Snacks, Cookie & Brownie, Raspberries, Berries, Fruit, Weeknight, < 4 Hours
Yield: 12 bars
Ingredients:
| Ingredients | Quantities |
|---|---|
| Lemon juice | 1/2 |
| Agar | 3 |
| Unbleached all-purpose flour | 1 |
| Raw sugar | 1 |
| Margarine | 1/3 |
| Arrowroot | 2 |
| Reduced-fat coconut milk | 1 |
| Lemon | 1 |
| Powdered sugar | NA |
| Fresh raspberries | NA |
Nutritional Information (per serving):
- Calories: 165.1
- Fat Content: 5.3g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 0mg
- Sodium Content: 59.6mg
- Carbohydrate Content: 29.1g
- Fiber Content: 2g
- Sugar Content: 18.1g
- Protein Content: 1.5g
Instructions:
-
Prepare Lemon Mixture:
- Grate the zest from 2 large or 3 medium lemons, then squeeze the lemons to obtain the 1/2 cup of lemon juice required for the recipe.
- Combine the lemon juice and agar flakes in a small non-reactive saucepan or a 2-cup heatproof measuring cup and set aside for 15 minutes to allow the agar to soften.
-
Preheat Oven:
- Preheat your oven to 350°F (175°C).
-
Prepare Baking Pan:
- Grease an 8×8-inch baking pan to prevent sticking.
-
Prepare Crumb Base:
- In a medium bowl, whisk together the flour and 1/4 cup of cane juice.
- Add the margarine in small chunks and cut it in with a pastry cutter until the mixture resembles small crumbs.
- Press the crumb mixture evenly into the prepared baking pan.
- Bake for about 10-12 minutes in the preheated oven, or until lightly browned at the edges.
- Let the crumb base cool.
-
Prepare Lemon Filling:
- If using the stove, place the saucepan with the lemon and agar mixture on the burner and bring it to a boil over medium-low heat. Simmer, whisking every few minutes, until the agar dissolves, about 10 minutes.
- If using the microwave, place the heatproof measuring cup with the lemon mixture into the microwave and cook on high for 1 minute. Remove, stir, and continue to cook at 30-second intervals until the agar is dissolved.
- Combine 3/4 cup of cane juice with the arrowroot powder in a small saucepan.
- Add the coconut milk and stir together.
- Bring this mixture to a boil over medium heat, stirring constantly, then reduce heat and simmer for 1 minute.
- Remove the pan from the heat and add the lemon juice mixture and the lemon zest.
-
Assemble Bars:
- Place the raspberries evenly over the cooled crust in the baking pan.
- Pour the lemon filling into the baking pan on top of the crust and raspberries.
- Gently turn the raspberries with a spoon to coat them with the lemon mixture.
- Allow the pan to set at room temperature for about 1 hour.
-
Serve or Store:
- At this point, you can either serve the raspberry lemon bars immediately or cover them with plastic wrap and refrigerate for up to 3 days.
- Bring the bars to room temperature before serving.
-
Garnish and Enjoy:
- Dust the bars with powdered sugar before slicing them into 12 equal portions.
- Serve and relish each luscious bite!
Tips:
- Fresh agar flakes are essential for proper setting, so ensure they are not expired.
- Conduct a quick test by chilling a spoonful of the prepared lemon mixture for 15 minutes; it should be firm. If not, add more agar and repeat until desired consistency is achieved.
These Luscious Vegetarian Raspberry-Lemon Bars are a delightful blend of flavors and textures, making them perfect for any occasion. Share them with friends and family, or simply indulge in a slice for a moment of sweet bliss!
