Crispy Lemon Chex Bars
These Crispy Lemon Chex Bars are a must-have treat for any festive occasion! With a delightful balance of zesty lemon flavor and a crispy, chewy texture, they are sure to please guests of all ages. This easy-to-follow recipe transforms simple ingredients into a delicious dessert that can be served as bite-sized treats on a cookie tray or as larger indulgences for a dessert table. The Rice Chex base gives a wonderfully crunchy twist that pairs perfectly with the smooth, tangy lemon filling. Ideal for holiday gatherings or as a sweet pick-me-up, you won’t want to miss out on these delightful bars. Pro tip: Feel free to experiment with limes for a refreshing variation!
36
Servings
70
Calories
13
Ingredients
Ingredients
all-purpose flour
1 cup (sifted (4 ounces))
sugar
3/4 cup (for the crust)
baking powder
1/4 teaspoon (for the crust)
salt
1/4 teaspoon (for the crust)
Rice Chex
2 cups (crushed to about 1/2 cup of crumbs)
cold butter
1/2 cup (cut into pieces)
large eggs
2 (lightly beaten)
granulated sugar
3/4 cup (for the filling)
flour
2 tablespoons (for the filling)
finely grated lemon zest
2 teaspoons (from 2 large lemons)
baking powder
1/4 teaspoon (for the filling)
fresh lemon juice
3 tablespoons (about 1 to 2 lemons)
confectioner’s sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C) and set the oven rack to the middle position. To avoid sticky cleanup, generously butter a 9-inch baking dish or line it with parchment paper, allowing the paper to hang over the edges for easy removal later.
2
Prepare the crust: In a bowl, sift together the flour, sugar, baking powder, and salt. Then, crush the Rice Chex into fine crumbs until you have about 1/2 cup and mix them with the dry ingredients.
3
You can mix the crust by hand or use a food processor. If mixing by hand, cut the butter into the dry mixture using a pastry blender or fork until you achieve fine crumbs. If using a food processor, pulse the dry ingredients and crushed Rice Chex, then add the cold butter and pulse until the mixture resembles coarse crumbs.
4
Press the crust mixture firmly and evenly into the prepared pan. Bake in the preheated oven for 12 to 14 minutes, until it just starts to turn golden. Be careful not to overbake it.
5
While the crust is baking, prepare the filling: In a mixing bowl, whisk together the eggs, granulated sugar, and fresh lemon juice. Add the finely grated lemon zest, flour, baking powder, and the remaining sugar, mixing until fully combined and smooth.
6
As soon as the crust is done baking, pour the lemon filling over the hot crust. Return the pan to the oven for an additional 15 to 20 minutes, or until the filling is set and the top is just starting to brown.
7
Once baked, remove from the oven and let cool on a wire rack. After cooling, dust generously with confectioner’s sugar. If using parchment paper, lift the bars out of the pan and onto a cutting board for easier slicing. Cut into desired bar sizes—smaller bars are perfect for snack trays, while larger ones make for an impressive dessert.
Nutrition Information
3
Fat
11
Carbs
1
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Lemon Chex Bars?
They are a zesty and sweet dessert bar featuring a unique crunchy crust made from Rice Chex cereal and a smooth tangy lemon filling.
How many servings does this recipe provide?
This recipe yields approximately 36 servings.
What is the calorie count per serving?
Each serving contains about 70 calories.
What temperature should I preheat the oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Where should I place the oven rack?
The oven rack should be set to the middle position for even baking.
How do I prevent the bars from sticking to the baking dish?
You can generously butter a 9-inch baking dish or line it with parchment paper allowing for overhang on the edges.
What type of Chex cereal is used in this recipe?
The recipe specifically calls for Rice Chex cereal.
How much Rice Chex do I need to prepare the crust?
You need 2 cups of Rice Chex, which should be crushed into about 1/2 cup of fine crumbs.
Can I use a food processor to make the crust?
Yes, you can pulse the dry ingredients and crushed Rice Chex together, then add cold butter and pulse until it resembles coarse crumbs.
How long does the crust bake on its own?
The crust should be baked for 12 to 14 minutes until it just begins to turn golden.
How many eggs are required for the lemon filling?
The filling requires 2 large eggs, lightly beaten.
How much lemon juice is used in the recipe?
You will need 3 tablespoons of fresh lemon juice, typically obtained from 1 to 2 lemons.
How much lemon zest is needed?
The recipe calls for 2 teaspoons of finely grated lemon zest.
Do I pour the filling on a cold or hot crust?
You should pour the lemon filling over the hot crust immediately after it is removed from the oven.
How long do the bars bake after adding the filling?
Bake for an additional 15 to 20 minutes until the filling is set and the top starts to brown.
What is the final step after baking and cooling?
Once cooled on a wire rack, dust the bars generously with confectioner’s sugar.
Can I substitute lemons with other citrus fruit?
Yes, the recipe suggests experimenting with limes for a refreshing variation.
How much fat is in one serving?
There are 3 grams of fat per serving.
What is the carbohydrate content per bar?
Each bar contains approximately 11 grams of carbohydrates.
How much protein is in these bars?
There is 1 gram of protein per serving.
What is the texture of these bars?
These bars have a delightful balance of a crispy, chewy texture with a smooth tangy filling.
What size baking dish is recommended?
A 9-inch baking dish is recommended for this recipe.
Is the flour for the crust sifted?
Yes, you should use 1 cup of sifted all-purpose flour for the crust.
How much butter is used and what state should it be in?
The recipe requires 1/2 cup of cold butter cut into pieces.
How much sugar is in the crust versus the filling?
The crust uses 3/4 cup of sugar, and the filling uses an additional 3/4 cup of granulated sugar.
Are these bars suitable for holiday cookie trays?
Yes, they are described as a must-have treat for festive occasions and cookie trays.
Can I cut them into different sizes?
Yes, you can cut them into smaller bite-sized treats or larger bars depending on the occasion.
What dry ingredients go into the filling besides sugar?
The filling also includes 2 tablespoons of flour and 1/4 teaspoon of baking powder.
Is there any salt in this recipe?
Yes, 1/4 teaspoon of salt is added to the crust mixture.
What tools can I use to mix the crust by hand?
You can use a pastry blender or a fork to cut the butter into the dry mixture.