Bar Cookies Desserts

Lemon Linzer Bars

August 18, 2014

I brought these Lemon Linzer Bars to a cookout a few weekends ago when it was blazin’ hot outside. When there’s going to be lots of food and lots of sunshine, I opt for desserts that aren’t too heavy or rich. I also choose desserts that I can prep the day before so I’m not rushing around last minute.

Lemon Linzer Bars

So, how’s it taste?

I had a good feeling that a bar with a sugar cookie base, a layer of raspberry jam, and a layer of lemony cheesecake wouldn’t taste too shabby! This dessert is so incredibly refreshing. It was the perfect follow-up to burgers and all the usual cookout sides.

Lemon Linzer Bars

The sugar cookie base gets enhanced with a touch of almond extract and lemonade concentrate. Next time I’ll use fresh lemon juice to amp it up a bit and to not be stuck with a container of frozen lemonade concentrate that I’ll never drink. I think some bits of zest would look pretty, too.

If you’ve got leftover raspberry jam from making my Raspberry Crescent Twists, then this should be the next dessert on your list! That layer is sweet and tangy, and goes great with the light, fluffy, lemon cheesecake topping. It uses store-bought curd (which I’d never had before…gah homemade is so superior), but there’s really no point in going to the trouble to make your own because you only need a small amount.

Lemon Linzer Bars

Crunchy sliced almonds and fresh raspberries complete each bar. These are so pretty and so delicious, I can’t wait to make them again!

Yield: 24 servings

Prep Time: 20 min

Total Time: 5 hr 15 min

Lemon Linzer Bars

Ingredients:

Cookie Base
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup butter, softened
2 oz. cream cheese, softened
4 1/2 tsp. frozen (thawed) lemonade concentrate (or fresh lemon juice)
3/4 tsp. almond extract
1 egg

Filling
2/3 cup seedless raspberry jam
1 package (8 oz.) cream cheese, softened
1/2 cup lemon curd (from 10- to 12-oz. jar)
2 cups frozen (thawed) whipped topping

Topping
1/3 cup sliced almonds, toasted
24 fresh raspberries

Directions:

1. Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan.

3. Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.

4. Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.

5. Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator.

1 bar: 230 calories, 11g fat, 30g carbs, 0g fiber, 2g protein

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20 Comments

  • Reply Shannon @ Bake. Frost. Repeat. August 18, 2014 at 7:43 am

    These look fantastic! I’m with ya on the homemade curd, even though I’ve never tried store bought πŸ™‚

    • Reply Leah Short August 18, 2014 at 2:21 pm

      Girl, store bought pales in comparison…but works when you just need a little.

  • Reply Sues August 18, 2014 at 8:16 am

    These are such pretty bars!! I LOVE homemade lemon curd πŸ™‚

  • Reply alexandra August 18, 2014 at 9:38 am

    Lemon + raspberry = yes + yes. And get OUT with that silver citrus juicer. Ugh. Beautiful pictures!

    • Reply Leah Short August 18, 2014 at 2:21 pm

      Thanks! That juicer is one of my flea market finds!

  • Reply Gayle @ Pumpkin 'N Spice August 18, 2014 at 11:44 am

    What a beautiful dessert, Leah! I love that this can be prepped the day before, too. And you definitely can’t go wrong with a cookie base, jam, and cheesecake. Perfection!

  • Reply Kathi @ Deliciously Yum! August 18, 2014 at 2:16 pm

    These bars are so pretty!!! I usually think of Christmas when I hear the word Linzer in connection with dessert, but these bars couldn’t look any more summery :). Yummo!

  • Reply mary @ minutes per mile August 18, 2014 at 3:29 pm

    beautiful bites, beautiful dishes too! πŸ™‚

  • Reply Pamela @ Brooklyn Farm Girl August 18, 2014 at 4:34 pm

    These bars look delicious, I’d have a hard time not eating more than 2… πŸ˜‰

  • Reply cheri August 18, 2014 at 5:05 pm

    Hi Leah, these look so elegant, love the way they look!

  • Reply Olivia - Primavera Kitchen August 18, 2014 at 6:06 pm

    These look Gorgeous dessert, Leah! I totally agree with you on the homemade curd!! I also love your pictures! They are beautiful πŸ˜‰

  • Reply Kelly - Life made sweeter August 19, 2014 at 8:16 am

    These look amazing, Leah! I love lemon desserts and these sound perfect with the lemon and raspberry filling! These sound like the perfect summer dessert!

  • Reply Maggie August 19, 2014 at 10:14 am

    The lemon bars look so nice! I love lemon tart but yours looks even better. I really like the idea to add raspberry jam to the bars. Very beautiful photos too πŸ™‚

  • Reply dina August 19, 2014 at 9:57 pm

    they look delicious and pretty!

  • Reply Denise | Sweet Peas & Saffron August 19, 2014 at 10:43 pm

    Wow, these look amazing, Leah! I wish I could find lemon curd here (Canada), I’ve been looking all summer and can’t find it πŸ™

  • Reply Dannii @ Hungry Healthy Happy August 20, 2014 at 11:57 am

    These sound really good. It is always nice to see more lemon desserts, rather than chocolate all the time that I see on a lot of blogs.

  • Reply Cailee @ http://hellohealthyeating.com August 20, 2014 at 5:20 pm

    YUM!! These look so delicious and tasty and fresh!! YUM! Great recipe!! Gotta love bars!

  • Reply GiGi Eats August 20, 2014 at 11:13 pm

    24 servings? More like 1 serving – LOL!

    • Reply Leah Short August 21, 2014 at 7:04 am

      I like the way you think!

  • Reply Jean September 3, 2014 at 8:22 am

    I made these for the weekend, everyone loved them.

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