Lemon Bars with Raspberries
Healthy, because
Even smarter
Nutritional values
While this recipe is higher in sugar, fat, and calories, it still provides many nutrients from the lemons and raspberries. Lemons are high in vitamin C, which helps boost the immune system, while raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants.
Feel free to substitute the raspberries in these bars with your favorite fruit. Strawberries or blackberries are particularly delicious.
(Percentage of daily recommendation)
| Calorie | 363 kcal | (17 %) | ||
| Protein | 3.94 g | (4 %) | ||
| Fat | 17.99 g | (16 %) | ||
| Carbohydrates | 47.33 g | (32 %) | ||
| Sugar added | 27.01 g | (108 %) | ||
| Roughage | 0.54 g | (2 %) |
| Vitamin A | 171.79 mg | (21,474 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 1.41 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 2.05 mg | (17 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 53.24 μg | (18 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 5.83 mg | (6 %) | ||
| Potassium | 36.84 mg | (1 %) | ||
| Calcium | 13.15 mg | (1 %) | ||
| Magnesium | 6.56 mg | (2 %) | ||
| Iron | 1.25 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.21 mg | (3 %) | ||
| Saturated fatty acids | 10.83 g | |||
| Cholesterol | 74.39 mg |
Ingredients
- Ingredients
- 9 ounces
- ½ cup
- 2 ¼ cups
- For the custard
- 2
- 9 ounces
- 2 tablespoons
- 2
-
powdered sugar (for dusting)
- 20
Raspberries (approx, for garnish)
Preparation steps
Heat the oven to 325°F.
For the base, beat the butter with the sugar until fluffy. Mix the flour with a pinch of salt and stir into the mixture until you have a smooth dough.
Press into the baking dish by hand, raising an edge. Bake in the oven for approx. 20 minutes until golden brown.
For the custard, beat the eggs with the sugar until fluffy. Stir in the flour, a pinch of salt, the lemon zest and juice and pour the mixture over the pastry base.
Bake in the oven for a further 25-30 minutes.
Remove from the oven and leave to cool completely.
Cut into slices and dust with powdered sugar. Garnish each slice with a raspberry.
