Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Sweet and Tart Lemon Bars

 
One serving costs about $0.2

$0.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:4%

Spoonacular Score: 4%

 

Sweet and Tart Lemon Bars might be a good recipe to expand your dessert recipe box. This recipe makes 24 servings with 178 calories, 2g of protein, and 9g of fat each. For 20 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about about 45 minutes. Head to the store and pick up lemon zest, juice of lemon, eggs, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 3%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Tart-Sweet Lemon Blackberry Pancake Topping, Lemon Bars with Sweet Sour Cream Topping, and Oat Nut Bars with Sweet Lemon Coconut Icing.

Lemon Bar on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups unbleached flour
unbleached flour
1 cup
1 cup butter
butter
0.5 cups
0.5 cups confectioners sugar
confectioners sugar
3 large
3 large eggs
eggs
1.5 cups
1.5 cups granulated sugar
granulated sugar
1 tsp
1 tsp baking powder
baking powder
0.25 tsps
0.25 tsps salt
salt
0.33
0.33  fresh lemon (juice)
fresh lemon (juice)
1 Tbsp
1 Tbsp lemon zest
lemon zest
3 Tbsps
3 Tbsps confectioners sugar
confectioners sugar
2 cups unbleached flour
2 cups
unbleached flour
1 cup butter
1 cup
butter
0.5 cups confectioners sugar
0.5 cups
confectioners sugar
3 large eggs
3 large
eggs
1.5 cups granulated sugar
1.5 cups
granulated sugar
1 tsp baking powder
1 tsp
baking powder
0.25 tsps salt
0.25 tsps
salt
0.33  fresh lemon (juice)
0.33
fresh lemon (juice)
1 Tbsp lemon zest
1 Tbsp
lemon zest
3 Tbsps confectioners sugar
3 Tbsps
confectioners sugar

Equipment

food processor
food processor
mixing bowl
mixing bowl
baking pan
baking pan
wax paper
wax paper
oven
oven
food processor
food processor
mixing bowl
mixing bowl
baking pan
baking pan
wax paper
wax paper
oven
oven


Instructions

For the crust: Preheat oven to 350 degrees F. Place the first 3 ingredients into a food processor and pulse for 10-15 seconds, or until the butter is pea-sized. Pour this crust mixture into a sprayed 9" x 13" baking pan. Place a piece of wax paper over the mixture and press until even and firm. Tip: Cover with wax paper (to keep it off your hands) and press until even and firm. Place in a preheated 350 degrees F oven and bake for 15 minutes. Note: Crust will not be completely baked. For the filling: Place the remaining ingredients, except for the confectioners sugar, into a mixing bowl. Tip: Always zest the lemon before juicing them, it's difficult to zest lemons once they are juiced. Beat on low until blended and then on medium speed for 3 minutes. Pour the filling over the hot crust. Place in the preheated 350 degrees F oven and bake for an additional 20-25 minutes, or until the filling doesn't jiggle. Cool the bars completely before dusting with confectioners sugar, then cut into bars.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.20
Ingredient
2 cups unbleached flour
1 cup butter
½ cups confectioners sugar
3 larges eggs
1.5 cups granulated sugar
1 teaspoon baking powder
⅓ fresh lemon (juice)
1 tablespoon lemon zest
3 tablespoons confectioners sugar
Price
$0.56
$1.95
$0.19
$0.93
$0.41
$0.03
$0.07
$0.50
$0.08
$4.71

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
177 Calories
2g Protein
8g Total Fat
23g Carbs
0% Health Score
Limit These
Calories
177
9%

Fat
8g
13%

  Saturated Fat
5g
32%

Carbohydrates
23g
8%

  Sugar
15g
18%

Cholesterol
46mg
16%

Sodium
102mg
4%

Get Enough Of These
Protein
2g
4%

Selenium
6µg
9%

Vitamin A
274IU
6%

Manganese
0.09mg
4%

Phosphorus
37mg
4%

Vitamin B2
0.05mg
3%

Vitamin E
0.34mg
2%

Vitamin D
0.28µg
2%

Folate
7µg
2%

Vitamin B5
0.17mg
2%

Calcium
15mg
2%

Iron
0.24mg
1%

Vitamin B12
0.08µg
1%

Zinc
0.19mg
1%

Copper
0.03mg
1%

Potassium
40mg
1%

Fiber
0.28g
1%

covered percent of daily need

Related Recipes