Best 2 Lemon Whirligigs With Raspberries Recipes

Craving a sweet and delectable treat that combines the tangy zest of lemons with the juicy burst of raspberries? Look no further than the delightful lemon whirligigs with raspberries. This classic pastry is a symphony of flavors and textures, featuring flaky layers of pastry swirled with a vibrant lemon filling and studded with plump, luscious raspberries. Whether you're a seasoned baker seeking a new culinary challenge or a home cook looking to impress your friends and family, this recipe will guide you through the steps of creating these irresistible pastries that are perfect for any occasion. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey of baking bliss as we explore the world of lemon whirligigs with raspberries.

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LEMON WHIRLIGIGS WITH RASPBERRIES

Lemon Whirligigs with Raspberries image

Golden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. -Vicki Ayres, Wappingers Falls, New York

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 18

Ingredients

2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup water
3 cups fresh raspberries
WHIRLIGIGS:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1 large egg, room temperature, lightly beaten
2 tablespoons half-and-half cream
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon grated lemon zest
Optional: Heavy whipping cream and additional raspberries

Steps:

In a small saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place raspberries in an ungreased 1-1/2-qt. shallow baking dish; pour hot sauce over top. Bake, uncovered, at 400° for 10 minutes. Remove from the oven; set aside. , For whirligigs, combine the flour, baking powder and salt in a small bowl. Cut in shortening until crumbly. Combine egg and half-and-half; stir into crumb mixture to form a stiff dough. , Shape into a ball. On a lightly floured surface. roll out into a 12x6-in. rectangle. In a small bowl, combine the sugar, butter and lemon zest; spread over dough to within 1/2 in. of edges. Roll up, jelly roll style, starting with a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on berry mixture., Bake, uncovered, at 400° for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired.

Nutrition Facts : Calories 206 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 259mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein.

LEMON RASPBERRY CRUMB BARS

Lemon Raspberry Crumb Bars image

These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.

Provided by Kim

Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes

Time 1h20m

Yield 9

Number Of Ingredients 11

Ingredients

1 ½ cups all-purpose flour
⅓ cup powdered sugar
½ teaspoon salt, divided
¾ cup unsalted butter, cut into 1/2-inch cubes
1 cup white sugar
2 large eggs, at room temperature
¼ cup lemon juice
2 tablespoons lemon zest
2 tablespoons all-purpose flour
¼ teaspoon baking powder
6 ounces fresh raspberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
Bake crust in the preheated oven for 10 minutes.
While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g

Tips:

For a crispier cookie, chill the dough for at least 30 minutes before baking.
To make the whirligigs easier to roll, work with one piece of dough at a time, keeping the rest refrigerated.
If the dough becomes too sticky, chill it for a few more minutes.
Be careful not to overbake the cookies, as they will continue to cook on the baking sheet after they are removed from the oven.
Allow the cookies to cool completely before filling them with raspberry jam or before dipping them in chocolate.

Conclusion:

Lemon Whirligigs with Raspberries are a delicious and easy-to-make treat that is perfect for any occasion. With their bright citrus flavor and sweet raspberry filling, these cookies are sure to be a hit with everyone who tries them. Whether you are looking for a fun baking project to do with your kids or a simple dessert to serve at your next party, Lemon Whirligigs with Raspberries are the perfect choice.