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Crispy, tender shortcrust pastry base, airy, creamy lemon filling and fruity berries are combined in this summery dessert. It tastes light, refreshing, sweet sour and incredibly delicious. The slices are very easy to make. They are guaranteed to impress all guests at a garden party. You can find a detailed lemon berry bars recipe with the exact quantities and step-by-step instructions below.
Refreshing, fruity and crumbly
The base for these slices is made from shortcrust pastry with yogurt. It tastes light, tender and slightly crispy.
The lemon filling complements the cake base perfectly. It consists of freshly squeezed lemon juice, fresh lemon zest and sweetened condensed milk. The taste is refreshing, sweet sour, airy and creamy.
This delicious combination is rounded off with fruity berries. They make the cake a summer hit on the coffee table, not only in terms of taste but also visually. My raspberry meringue roulade, the sheet cake with yogurt and berries and the strawberry cheesecake are also ideal for dessert on warm days.
Which fruit for lemon berry bars
This time I made the bars with fresh blackcurrants. Also try my recipes for the berry quark bundt cake, the swiss cake roll with sour cream, the semi naked cake, the flower cookies and the mascarpone ice cream with them.
Alternatively, you can use any other berries you like for the recipe. Raspberries, blackberries and redcurrants work well.
Frozen fruit can also be used instead of fresh. They do not need to be defrosted. To prevent them from forming too much liquid during baking, it is best to roll them in a small amount of cornstarch beforehand.
Use fresh lemons
Just like for the lemon slices, the lemon crinkle cookies, the lemon cake, the lemon raspberry cupcakes or the lemonade, you should only use freshly squeezed lemon juice and fresh lemon zest for these lemon berry bars. This will make them really refreshing and aromatic.
First grate the thin yellow zest from the lemon and then squeeze out the juice. You should use organic quality citrus fruits. This will help you avoid pesticides that accumulate in the peel.
These lemon berry bars are
- fruity,
- refreshing,
- airy,
- light,
- creamy,
- tender,
- with a shortcrust pastry base,
- heavenly delicious,
- aromatic,
- quick and easy to make,
- perfect for dessert during the week or for a garden party,
- ideal summer dessert.
How to make berry bars with lemon: tips and tricks
- The amount of flour specified in the recipe may vary. Add as much flour mixture to the butter yogurt mixture until you have a soft dough.
- Only knead the dough briefly until it is just about homogeneous and never for too long. Otherwise the cake base could taste tough instead of crumbly.
- If it is quite warm in your kitchen, you can chill the cake base in the springform tin briefly before baking, for example while you preheat the oven.
- Only use freshly squeezed lemon juice and fresh lemon zest for the slices.
- You can use any fresh or frozen berries. I used fresh blackcurrants this time. You don’t need to defrost frozen fruit beforehand. Just roll them in a little cornstarch.
Did you make the lemon berry bars using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Also try these summery recipes with lemon:
- Limonnik – the most delicious Russian lemon pie
- Homemade lemon ice cream – creamy egg free recipe
- How to make lemon iced tea – refreshing classic
Lemon berry bars
Equipment
- rectangular, 24 cm x 24 cm springform tin
Ingredients
for the dough
- 100 g butter room warm
- 50 g natural yogurt
- 40 g powdered sugar
- 10 g cornstarch
- approx. 180 g flour
- 3 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- butter to grease the baking tin
for the filling
- 380 g sweetened condensed milk
- 3 eggs
- 120 ml lemon juice freshly squeezed
- 20 g cornstarch
- zest of 1 organic lemon
- 1 pinch of salt
- approx. 80 g berries (blackcurrants in my case)
Instructions
Preparation of the dough
- Line the base of the rectangular springform tin with baking paper and grease the sides with butter.
- Mix softened butter, natural yogurt, powdered sugar, vanilla and salt.
- Mix flour with cornstarch and baking powder.
- Add the flour mixture to the butter yogurt mixture in batches and knead briefly and quickly to form a soft dough.
- Pour the dough into the baking tin and press it evenly over the entire base.
- Pre-bake the cake base in a preheated oven at 356 °F (180 °C) for about 10 minutes and then leave to cool in the baking tin for about 10 minutes.
Preparation of the filling
- Beat eggs with salt.
- Add sweetened condensed milk and lemon zest and mix.
- Add cornstarch and mix thoroughly to form a homogeneous mass without lumps.
- Pour in lemon juice and mix to a homogeneous, thick mixture.
- Pour the lemon cream onto the cake base in the springform tin.
- Spread berries over the cream.
- Bake the cake in a preheated oven at 356 °F (180 °C) for approx. 25 minutes until the filling is no longer wobbly.
- Leave the cake to cool in the baking tin, then take it out and cut it into bars.
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