Berry Best Lemon Bars

Berry Best Lemon Bars
210 min.
20
234kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the tartness of lemon with the sweetness of fresh blueberries—introducing the Berry Best Lemon Bars! This scrumptious treat is not only a feast for the eyes but also a crowd-pleaser that will leave your guests asking for seconds. With a buttery oatmeal cookie crust, a luscious layer of blueberry jam, and a creamy lemon filling topped with fluffy Cool Whip, these bars are a symphony of flavors and textures.

Whether you're hosting a summer gathering, celebrating a special occasion, or simply satisfying your sweet tooth, these lemon bars are the ideal choice. They are easy to prepare and can be made ahead of time, allowing you to enjoy the festivities without the stress of last-minute baking. Plus, with 20 servings, there's plenty to share—or to keep all to yourself!

As you take your first bite, you'll experience the delightful contrast of the crunchy cookie base and the smooth, tangy lemon filling, all enhanced by the burst of juicy blueberries. The Berry Best Lemon Bars are not just a dessert; they are a celebration of flavors that will brighten any table. So, gather your ingredients and get ready to impress your family and friends with this irresistible treat!

Ingredients

  • 17.5 oz basic cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • cups blueberries fresh
  • 0.5 cup blueberry jam 
  • cups jell-o lemon flavor pudding & pie filling prepared
  • 2.5 cups cool whip frozen thawed

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • wire rack

Directions

  1. Heat oven to 375°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Reserve 1/3 cup of the cookie dough. Press remaining dough in bottom of pan.
  2. Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
  3. Meanwhile, shape reserved cookie dough into 5 balls.
  4. Place on ungreased cookie sheet.
  5. Bake 8 to 9 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  6. In small bowl, combine blueberries and jam.
  7. Spread over cookie crust. Carefully spread lemon pie filling over blueberry layer.
  8. Spread whipped topping over lemon layer. Crumble cookies; sprinkle over whipped topping. Refrigerate at least 2 hours or until chilled. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts

Calories234kcal
Protein2.84%
Fat31.63%
Carbs65.53%

Properties

Glycemic Index
4.75
Glycemic Load
3.89
Inflammation Score
-2
Nutrition Score
1.8678260795448%

Flavonoids

Cyanidin
1.25mg
Petunidin
4.67mg
Delphinidin
5.24mg
Malvidin
10mg
Peonidin
3mg
Catechin
0.78mg
Epigallocatechin
0.1mg
Epicatechin
0.09mg
Luteolin
0.03mg
Kaempferol
0.25mg
Myricetin
0.19mg
Quercetin
1.14mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:233.93kcal
11.7%
Fat:8.15g
12.53%
Saturated Fat:1.66g
10.38%
Carbohydrates:37.98g
12.66%
Net Carbohydrates:36.86g
13.4%
Sugar:26.29g
29.21%
Cholesterol:14.22mg
4.74%
Sodium:158.25mg
6.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.65g
3.3%
Vitamin B2:0.09mg
5.27%
Vitamin A:239.27IU
4.79%
Fiber:1.12g
4.47%
Vitamin K:2.89µg
2.75%
Vitamin B12:0.16µg
2.73%
Manganese:0.05mg
2.69%
Vitamin C:2.19mg
2.66%
Vitamin E:0.3mg
2.01%
Vitamin B1:0.03mg
1.94%
Selenium:1.14µg
1.63%
Calcium:15.65mg
1.56%
Phosphorus:15.43mg
1.54%
Potassium:44.65mg
1.28%
Vitamin B6:0.03mg
1.26%
Iron:0.21mg
1.19%
Folate:4.51µg
1.13%
Copper:0.02mg
1.02%