Raspberry-Lemon Bars
- Ready In:
- 43mins
- Ingredients:
- 12
- Yields:
-
12 bars
- Serves:
- 12
ingredients
-
Base
- 3 cups all-purpose flour
- 1 1⁄2 cups granulated sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon grated lemon peel
- 1 cup butter, chilled and cut into 1/4 inch slices
- 1 egg, slightly beaten
-
Filling
- 1 (12 ounce) package frozen raspberries
- 1 1⁄4 cups granulated sugar
- 1⁄4 cup water
- 3 tablespoons cornstarch
- 1⁄2 teaspoon grated lemon peel
- 1⁄2 teaspoon vanilla
directions
- Preheat the oven to 350 degrees.
- You can either do the base in a bowl, or a food processor fitted with a steel blade.
- Combine flour, sugar, baking soda, and lemon peel. Cut in the butter and egg with a fork, or, if using the food processor, with five-second pulses, until the mixture looks like coarse crumbs. Set aside two cups of this mixture. Press the rest evenly into an ungreased jelly roll pan (15 1/2 x 10 1/2 inches), and bake for 8 minutes.
- In a 2-quart saucepan over medium-high heat, combine all the filling ingredients. Keeping an eye on it and stirring frequently, cook for about 8 - 15 minutes, or until the sauce has thickened to a jam/spread-like consistency. Spread the filling evenly over the base, and sprinkle the reserved flour mixture over all. Bake for another 15 - 20 minutes, or until golden brown.
- Cool completely before cutting.
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Reviews
-
ABSOLUTELY FANTASTIC BARS, & I especially liked that fact that the filling was not store-bought preserves! Since I love lemon, the measures for zest were well rounded! Will definitely be making these again, perhaps trying a 3-berry frozen mix! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
RECIPE SUBMITTED BY
patti o.
Vine Grove, Kentucky
I had to say goodbye to the love of my life in 2017. We were married 34 yrs. I still have 2 wonderful sons, 2 beautiful daughter in laws and now 3 grands. Starting life over is hard, moving on is of easy. Cooking gives ways to move on. I love cooking and baking for friends and my family