Tuesday, August 10, 2010

Raspberry Lemonade Squares

 To say that I love lemon bars would be an understatement.  I have a friend who can take care of a pan of brownies in one sitting; I am the same way with a pan of lemon bars.  However, there are varying levels of this dessert--and of course, the best are the "completely from scratch" kind!!  :)  This one kicks up the perfection of an already perfect dessert with the addition of the raspberries!  I did share these with family (I have a generous spirit!!), but we will suffice it to say that the remaining squares didn't make it past breakfast the next day.  :)

Raspberry Lemonade Squares
Source: How Sweet It Is

Crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup superfine sugar (or regular granulated)
1 cup of unbleached all-purpose flour
pinch salt
Filling:
1 1/2 cups sugar
3 egg whites
1 egg
2/3 cup  freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup  unbleached, all-purpose flour
pinch of salt
1-2 cups  of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

Directions:
Preheat oven to 350 degrees . Line a 8×8 square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (After it cools, you can pull out the entire pan of lemon bars and cut them neatly).

Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely.  Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

1 comment:

  1. I am a HUGE sucker for lemon bars! In fact, I was at a meeting last night where they were served, and I steathily ate THREE of them (and they weren't cut into small pieces). Thanks for the recipe! I will try it soon!

    ReplyDelete

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