Thursday, September 15, 2011
Nothing better than raspberries. Nothing better than lemon bars. So what happens when those two dynamos get together, have a couple of dates, pop the question, get married, and have a baby???
Well just about the most perfect confection evah.
This recipe came from my pinterest recipe box. Right when I came across this recipe I knew I had to give it a try. I definitely love the mixture between sweet and sour. These bars are firmer (not cakey mind you) than a normal lemon bar. The cookie crust is divine...as it should be with over 2 sticks of butter in it. The fresh raspberries give these bars that lovely color, not to mention a delicious flavor.
These definitely get my stamp of approval. Hubby enjoyed them too. The Little Men thought they were a little too sour, but hey I am not complaining 'cause that left more for me.
If you love lemon bars, I would highly suggest you give this recipe a whirl.
Raspberry Lemonade Bars
from Annie's Eats
2 1/4 sticks of unsalted butter, room temp (yes that is a lot of butter, you can work out later)
1/2 cup sugar
2 cups flour
1/2 tsp salt
Raspberry Lemon Layer:
3 cups sugar
1 1/3 cups flour
3 Tablespoons lemon zest
1/4 tsp salt
3 cups frozen raspberries, thawed
6 large egg whites
2 large eggs
1 1/3 cups freshly squeezed lemon juice (this will take anywhere from 7-9 lemons)
confectioners sugar for dusting
Squeeze your lemons. I made the mistake of not doing this first and it took me forever to make the layer mixture. SO just do yourself a favor and squeeze your lemon juice first.
Preheat oven to 350. You can either line a 9x13 pan with parchment (the bars will remove more gloriously from the pan this way) OR you can lightly grease the bottom of the pan. In the bowl of a mixer, combine butter and sugar. Beat on med high until smooth, a couple minutes. With the mixer on low, mix in the flour ans salt until just mixed. Add the dough to the baking pan. Press evenly into the bottom of the pan. Bake for 25 minutes or until light golden brown. Remove from oven. Do not let the crust cool too much.
While the crust is baking make the top layer. Combine sugar, flour, lemon zest and salt in a large bowl and whisk to blend. Add the raspberries to a fine mesh sieve and press through a cup at a time. Mash with a spatula to ensure that you are getting as much juice and pulp out as you can. Add the egg whites and eggs to the bowl with the dry ingredients and whisk to blend. Whisk in raspberry puree and lemon juice until mixture is smooth.
Pour mixture over the crust and bake until the center is just set and no longer jiggles when gently shaken. Depending on your oven it could take anywhere from 35-45 minutes. My bars were done on the higher time end.
Transfer to a wire rack. Let them cool to room temperature. Then cover and chill in the refrigerator for at least two hours. When ready to serve, use the parchment paper to lift out the bars and then cut in equal portions. OR you can cut and remove straight from the pan if you did not use parchment paper.
Dust with confectioners' sugar.
Eat. Eat. Eat. Lick your lips. Eat some more.