By now, you probably have started your holiday cookie baking. If so, my lemon fruit bars recipe is chewy and chalked full of citron and awesome lemon flavor that can be a delicious new addition to your cookie repertoire.
My lemon fruit bars are not extremely tough to make either. The hardest portion of this recipe is creaming the butter with the sugar before basically just assembling the rest of the ingredients and pouring into your greased baking pan. Of course, the most difficult part is waiting until they finish baking once their tempting lemon aroma starts filtering through your home.
Creaming butter can be a pain if you don’t remember to take it out of the refrigerator to allow to warm first at room temperature. However, here is a trick that I use that speeds creaming butter straight out of the refrigerator. What I do is place it in the microwave for about 15-18 seconds, which softens it up just right for creaming.
Another thing that I want to stress is the importance of using level spoons of baking powder and baking soda. Too much of either can cause your cookies to rise more than need to spoil your cookies. At the same time, it can also cause your baked goods to pick up a bitter taste.
This recipe for my lemon fruit bars should also be scored while still warm, but left in the pan for about five minutes after they come out of the oven before removing them.
Do give my lemon fruit bars a try because I think you will love them.
If you love the flavor of lemon, you also may want to try my easy lemon ball cookies or my lemon layer cake, which are nice to also serve. There are lots more great recipes using lemon that you can find using my search box.
Lemon Fruit Bars
½ cups of milk, warmed
½ cups (1 stick) of butter
2 cups sugar
1 large egg
2 teaspoons lemon juice
3 teaspoons Paradise Fruit Company lemon peel
1 cup Paradise Fruit Company diced citron
4 cups sifted flour
½ teaspoons of baking powder, leveled
½ teaspoons of baking soda, leveled
In a large mixing bowl, cream the softened butter with your sugar.
Beat in the egg to the creamed mixture next. Continue beating this until light and creamy.
Add the lemon juice and warmed milk next to the creamed ingredients.
Sift flour, baking powder and baking soda together before incorporating into those ingredients and combine well.
Stir in the Paradise Fruit diced citron and lemon peel last.
Thoroughly grease a baking pan about 13″ x 9″ in size.
Pour your batter into the pan and transfer to a 350-degree oven for about 40 minutes or until nothing sticks when inserting a cake tester, slender knife or a toothpick.
Cut in the pan to score while still warm. However, leave it there to cool for about five minutes before attempting to remove.
ENJOY!
- ½ cups of milk warmed
- ½ cups 1 stick of butter
- 2 cups sugar
- 1 large egg
- 2 teaspoons lemon juice
- 3 teaspoons Paradise Fruit Company lemon peel
- 1 cup Paradise Fruit Company diced citron
- 4 cups sifted flour
- ½ teaspoons of baking powder leveled
- ½ teaspoons of baking soda leveled
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In a large mixing bowl, cream the softened butter with your sugar.
-
Beat in the egg to the creamed mixture next. Continue beating this until light and creamy.
-
Add the lemon juice and warmed milk next to the creamed ingredients.
-
Sift flour, baking powder and baking soda to incorporate into those ingredients and combine well.
-
Stir in the Paradise Fruit diced citron and lemon peel last.
-
Thoroughly grease a baking pan about 13″ x 9″ in size.
-
Pour your batter into the pan and transfer to a 350-degree oven for about 40 minutes or until nothing sticks when inserting a cake tester, slender knife or a toothpick.
-
Cut in the pan to score while still warm. However, leave it there to cool for about five minutes before attempting to remove.
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ENJOY!
