Raspberry Lemonade Bars
2016-04-10 14:34:11
Yields 12
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Crust
- 1 stick plus 1 tablespoon butter
- 1/4 cup sugar
- 1 cup flour
- 1 teaspoon vanilla extract
- pinch of salt
Filling
- 2 cups raspberries, fresh or frozen
- 1 cup sugar
- 4 lemons, juice of all 4 and zest of 3
- 3 egg whites
- 1 egg
- 2/3 cup flour
- pinch of salt
- *powdered sugar for dusting on top
Instructions
- Preheat oven to 350 degrees. Line a 8X8 inch pan with parchment paper (bars dont come out cleanly if you just pam the bottom). For the crust: cream the butter and sugar together with a mixer until fluffy. Add in vanilla and flour until incorporated. Dumb dough into baking pan and press down with fingers until even. Bake for 20-25 minutes or until lightly browned. While the crust is baking, make the filling. If using frozen raspberries, stick in microwave for 1 minute or so until thawed. Blend in a blender or food processor until pureed. Add to a large bowl with the remaining ingredients. Pour mixture into crust (mixture will be very thin) and bake for an additional 25-30 minutes or until set. Place in freezer for 1 hour to chill before cutting into 1 to 2 inch squares. Dust with powdered sugar before serving.
Notes
- These are even better when chilled in the refrigerator overnight!
Adapted from Traceys Culinary Adventures
Adapted from Traceys Culinary Adventures
SALT & PREPPY https://www.saltandpreppy.com/
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