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Chipotle Lemon Bars

SUBMITTED BY: Crystal McChesney

"For those who like the spicy side of life chipotle chile powder adds sweet heat to everyone's favorite lemon bars."
PREP TIME  30 Min
COOK TIME  1 Hr 5 Min
READY IN  1 Hr 35 Min
SERVINGS & SCALING
Original recipe yield: 16 bars
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 cup butter or margarine, chilled
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon chipotle chile powder
  • 1/3 cup apricot preserves, or preserves of your choice
  • 1/2 teaspoon chipotle chile powder
  • 4 eggs
  • 1 3/4 cups white sugar
  • 3/8 cup lemon juice
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup confectioners' sugar for dusting
  • 1/2 teaspoon chipotle chile powder

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan.
  2. Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan.
  3. Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan.
  4. Reduce the oven temperature to 325 degrees F (165 degrees C).
  5. In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust.
  6. Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2008 by Nikita
These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2007 by Annettework
I really liked the surprising kick from the chipotle. It is not overwhelming either. I used the entire baking time, because at 35 minutes I could tell it hadn't set. A few more and it was perfect. The last step of the recipe can be reduced though. The 1/3 cup powdered sugar and the 1/2 tsp of the chipotle can be halved. I used it all and it makes the bar harder to eat as a bar. It requires a fork and a plate. When I make it next I will only use a dusting of that part. It's more fun to eat with your hands!

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2007 by Robin
i was a little skeptical at first... but wow, these were really good! I almost reduced the amount of chipotle, but I am glad I didn't. Highly recommended!

0 users found this review helpful


 
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Recipe Submitter:

Crystal McChesney
Cooking Level: Professional
Home Town: Crossville, Tennessee, USA
Living In: Spring Creek, Pennsylvania, USA
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 315

  • Total Fat: 13g
  • Cholesterol: 84mg
  • Sodium: 203mg
  • Total Carbs: 47.3g
  •     Dietary Fiber: 0.6g
  • Protein: 3.6g

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