It has certainly been a busy summer. I’ve done a fair amount of baking, but several recipes simply weren’t “pretty” enough to blog, a few weren’t good enough to encourage you to make, and others were repeats that I have shared with you before. Finally, I now have a recipe worthy of sharing that I hope you will enjoy.
Several weeks ago I enjoyed a day at a local orchard picking peaches. While I did make several delicious peach items (crisp, tart), what I’m sharing with you today is instead part of the picnic lunch that my friends and I shared that day. I have always enjoyed lemon bars – they remind me of my childhood. And, this simple twist on that childhood favorite is indeed as good as it sounds.
Raspberry Lemonade Bars
source: Smitten Kitchen
For the base:
¼ c granulated sugar
¼ t freshly grated lemon zest
1/8 t table salt
½ c unsalted butter, cut into chunks
1 c flour
For the lemonade layer:
1 c fresh raspberries
2 large eggs
¾ c granulated sugar
¼ c freshly squeezed lemon juice; this should only require 2 lemons
1/3 c all-purpose flour
Powdered sugar, for dusting
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set aside.
- Make the base: In a food processor or with a pastry cutter, combine together the sugar, zest and salt. Add the butter and mix until it is evenly dispersed in the dough. Add the flour and combine just until the mixture is crumbly.
- Press the dough into the prepared pan and about 1/2-inch up the sides. Don’t worry about making it perfect. Bake for 15 minutes, until lightly browned at edges. Let cool slightly on a rack while you prepare the filling. Leave oven on.
- Make the pink lemonade layer: Puree the raspberries in your food processor or blender until they’re as liquefied as they’ll get. Run the puree through a fine-mesh sieve, leaving the seeds behind.
- You should have about 1/3 c puree. (If you have much more, set the excess aside and use it for something else, such as ice cream topping or a yogurt mix-in.)
- In a medium bowl, whisk together the eggs, sugar and lemon juice until smooth. Whisk in 3 tablespoons of raspberry puree. Stir in flour.
- Pour into cooling crust and return pan to the oven, baking the bars until they’re set (they’ll barely jiggle) and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into squares.
- Dust with powdered sugar before serving. Store in fridge for up to a week.