a slice of Prune Lemon Squares on top of the rest of the baked square

California Prune Lemon Squares

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California Prunes lock in the moisture of these lemon squares and add a rich, fruit flavor to contrast the tart citrus taste. Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America.

Baking with Prunes

Why are prunes a great addition to these moist + delicious Lemon Squares? You probably know that prunes are great for gut health. But did you know that they can add moisture and depth of flavor to your favorite baked goods? And that’s not all…with the addition of prune purée, bakers can reduce refined sugar by up to one-third, as well as reducing the amount of needed eggs and fats. Whether you are trying to reduce refined sugar, cut unhealthy fats, or simply make healthier baked goods, California Prunes and Prune Purée are ingredients more and more bakers are relying on to enhance their cakes, cookies, muffins, and more.

a slice of Prune Lemon Squares on top of the rest of the baked square

California Prune Lemon Squares

California Bakery
California Prunes lock in the moisture of these lemon squares and add a rich, fruit flavor to contrast the tart citrus taste. Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Prune Board.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Chef Created
Servings 9 servings
Calories 423 kcal

Ingredients
 
 

For the Liquor-soaked Prunes

  • 1½ cups pitted California Prunes chopped
  • ½ cup prune liquor cognac or brandy

For the Crust

  • 1⅓ cups all-purpose flour
  • ⅓ cup powdered sugar
  • Grated zest of 1 lemon
  • 11 TBSP unsalted butter room temperature
  • ¼ tsp vanilla extract

For the Filling

  • ¾ cup plus 2 TBSP granulated sugar
  • 3 TBSP all-purpose flour
  • 2 eggs
  • 1 egg yolk
  • Grated zest of 1 lemon
  • ¼ cup lemon juice
  • ⅓ cup sliced almonds
  • Powdered sugar

Instructions
 

  • Combine California Prunes and liquor in a medium bowl. Cover and let stand 12 hours.

For the crust:

  • Preheat oven to 325°F (160C). Combine flour, powdered sugar and lemon zest in a mixing bowl. Blend in butter and vanilla with a pastry blender or fingers until dough is evenly blended and clumps together. With floured fingers, press onto bottom and sides, up to 1 inch (2.5cm), of an 8-by-8-inch (20×20 cm) baking pan. Bake 20 minutes or until edges are lightly browned.

For the filling:

  • While crust is baking, make the filling. Stir sugar and flour in a mixing bowl. Blend in eggs and yolk. Stir in lemon zest and juice. Drain any excess liquor from plum mixture and reserve for another use if desired. Arrange plums and almonds on baked crust. Pour lemon filling evenly over. Bake until top is light golden brown and set, about 25 minutes. Cool completely. Dust with powdered sugar if desired. Cut into 9 squares.

Notes

Save leftovers in an airtight container.

Nutrition

Calories: 423kcalCarbohydrates: 57gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 18mgPotassium: 287mgFiber: 3gSugar: 32gVitamin A: 736IUVitamin C: 3mgCalcium: 38mgIron: 2mg
Keyword dessert, lemon bar
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