Berry Best Lemon Bars

Dairy Free
Berry Best Lemon Bars
210 min.
20
241kcal

Suggestions


Indulge in a delightful dessert that perfectly balances the tartness of lemon with the sweetness of fresh blueberries—introducing our Berry Best Lemon Bars! These dairy-free treats are not only a feast for the eyes but also a burst of flavor that will leave your taste buds dancing with joy. With a buttery oatmeal cookie crust, a luscious lemon filling, and a creamy whipped topping, each bite is a harmonious blend of textures and tastes.

What makes these lemon bars truly special is the addition of fresh blueberries and blueberry jam, which add a vibrant color and a fruity twist to the classic lemon bar recipe. Perfect for gatherings, picnics, or simply as a sweet ending to your day, these bars are sure to impress your family and friends. Plus, they are easy to make, requiring just a few simple steps and ingredients.

Whether you’re a seasoned baker or a novice in the kitchen, our Berry Best Lemon Bars are a fun and rewarding project. With a total preparation time of just 210 minutes, you’ll have plenty of time to enjoy the process and the delicious results. So, roll up your sleeves, gather your ingredients, and get ready to create a dessert that will be the star of any occasion!

Ingredients

  • cups blueberries fresh
  • 0.5 cup blueberry jam 
  • 0.5 cup butter softened
  • pouch basic cookie mix (1 lb 1.5 oz)
  •  eggs 
  • cups jell-o lemon flavor pudding & pie filling prepared
  • 2.5 cups non-dairy whipped topping frozen thawed

Equipment

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

Directions

  1. Heat oven to 375F. 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

Calories241kcal
Protein2.77%
Fat33.66%
Carbs63.57%

Properties

Glycemic Index
4.75
Glycemic Load
3.89
Inflammation Score
-2
Nutrition Score
1.5621739068757%

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:240.94kcal
12.05%
Fat:8.91g
13.7%
Saturated Fat:2.45g
15.32%
Carbohydrates:37.84g
12.61%
Net Carbohydrates:36.76g
13.37%
Sugar:27g
30%
Cholesterol:12.91mg
4.3%
Sodium:158.25mg
6.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.65g
3.3%
Vitamin A:229.8IU
4.6%
Fiber:1.08g
4.31%
Vitamin K:3.16µg
3.01%
Manganese:0.05mg
2.69%
Vitamin C:2.19mg
2.66%
Vitamin B2:0.04mg
2.36%
Vitamin E:0.34mg
2.27%
Phosphorus:15.99mg
1.6%
Selenium:1.09µg
1.55%
Potassium:43.99mg
1.26%
Iron:0.22mg
1.22%
Calcium:12.18mg
1.22%
Vitamin B1:0.02mg
1.14%