Lemon Bars with Raspberries

Name: Lemon Bars with Raspberries
Total time: 1 h 35 min
Yield: 1
Ingredients: 1.111 cups butter; 0.5 cup sugar; 2.25 cups All purpose flour; 2 eggs; 1.111 cups sugar; 2 tablespoons All purpose flour; 2 unwaxed lemons (zest and juice); powdered sugar (for dusting); 20 Raspberries (approx, for garnish)

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Health Score:

4,5 / 10

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 35 min.

Ready in

Calories:

363

calories

Calories

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Nutritional values

1 <none> contains
(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 %)

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more nutritional values

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

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

egg lemon Raspberry

Ingredients

for

baking tin; ca. 20 x 20 cm

Ingredients: 1.111 cups
butter; ½ cup
sugar; 2 ¼ cups
All purpose flour

For the custard: 2
eggs; 1.111 cups
sugar; 2 tablespoons
All purpose flour; 2
unwaxed lemons (zest and juice); powdered sugar (for dusting); 20
Raspberries (approx, for garnish)

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Preparation steps

Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.

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 tin by hand, raising an edge. Bake in the oven for approx. 20 minutes until golden brown.

Remove from the oven and leave to cool.

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 tip 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 icing sugar. Garnish each slice with a raspberry.