Lemon Bars with Raspberries

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Lemon Bars with Raspberries
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Health Score:
Health Score
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
363
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie363 kcal(17 %)
Protein3.94 g(4 %)
Fat17.99 g(16 %)
Carbohydrates47.33 g(32 %)
Sugar added27.01 g(108 %)
Roughage0.54 g(2 %)
Vitamin A171.79 mg(21,474 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.05 mg(17 %)
Vitamin B₆0.01 mg(1 %)
Folate53.24 μg(18 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C5.83 mg(6 %)
Potassium36.84 mg(1 %)
Calcium13.15 mg(1 %)
Magnesium6.56 mg(2 %)
Iron1.25 mg(8 %)
Iodine10 μg(5 %)
Zinc0.21 mg(3 %)
Saturated fatty acids10.83 g
Cholesterol74.39 mg
Author of this recipe:
How healthy are the main ingredients?
egglemonRaspberry

Ingredients

for
1
Ingredients
1.111 cups
½ cup
2 ¼ cups
For the custard
2
1.111 cups
2 tablespoons
2
unwaxed lemons (zest and juice)
powdered sugar (for dusting)
20
Raspberries (approx, for garnish)

Preparation steps

1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
2.
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.
3.
Remove from the oven and leave to cool.
4.
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.
5.
Remove from the oven and leave to cool completely. Cut into slices and dust with icing sugar. Garnish each slice with a raspberry.