Sunday, October 13, 2013

Raspberry Lemon Bars

Now, normally I see a recipe with raspberries that's mouthwatering and I reluctantly move on from it since, if we were to get fresh raspberries, I'd feel wasteful to use them in cooking instead of enjoying them for what they are.

We used to have a raspberry patch in the backyard, with blackberry plants mixed throughout, so raspberries have always seemed much more valuable to me than other fruits.

Why is it that in flavored candy, raspberry is never as sweet as strawberry? When in reality, strawberries are half as sweet as raspberries. I just don't get it. 

Anyway, you have to love sales. My mom bought a ridiculous amount of raspberries (more than we could eat), so I made perfectly shaped lemon bars from The Spiffy Cookie.
"The Great Escape" Boys Like Girls


For the base:
  • ¼ cup sugar
  • ¼ tsp lemon zest
  • Pinch of salt
  • ½ cup unsalted butter, cut into chunks
  • 1 cup flour
For the filling:
  • 1 cup raspberries
  • 2 large eggs
  • ¾ cup sugar
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1/3 cup flour


Preheat oven to 350. Line an 8×8-inch baking pan with parchment paper. Grease with butter or cooking spray.

For the base, pulse together the sugar, lemon zest, and salt in a food processor. Add the butter and pulse until it is evenly distributed throughout the dough. Add in the flour and pulse until just combined and crumbly. Press into the prepared pan. Bake for 15 minutes or until starting to brown.

Let cool while you make the filling.

In the same food processor, puree the raspberries. Pour through a fine-mesh sieve into a bowl to get rid of the seeds.

In a medium bowl, whisk together the eggs, sugar, and lemon juice. Add in 3 tbsp of the raspberry puree. Stir in the flour until just combined. Pour the filling on top of the crust and bake until just set, about 25 minutes. Let cool completely before cutting and serving.

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