Kookie Palace

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Whole Raspberry Lemon Bars November 4, 2013

Raspberry Lemon BarCRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

2 cups fresh raspberries

TOPPING

Powdered Sugar

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Gently fold in the raspberries.  Pour onto crust and bake for 25 to 30 minutes.  The edges should be brown and it should be set in the middle.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar.