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Ingredients
| unsalted butter: 1 cup (softened) |
| all-purpose flour (unsifted): 2 cups |
| powdered sugar (unsifted): 1/2 cup |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| lemon zest: 1 tsp (freshly grated) |
| eggs: 6 (large) |
| granulated sugar: 2 cups |
| lemon juice: 1/2 cup (fresh) |
| lemon extract: 1/4 tsp (optional) |
| baking powder: 3/4 tsp |
| all-purpose flour (unsifted): 4 tsp |
| raspberry preserves: 1/2 cup (optional) |
Raspberry Lemon Bars
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
18 serving(s)
Tags
- Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
- Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
- Press evenly into the prepared pan.
- Chill for 10 minutes.
- Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
- Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
- Spread the raspberry preserved evenly over the baked crust.
- Pour the lemon topping over the raspberry layer.
- Place in the preheated oven and bake for 20-25 minutes.
- Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
- Transfer the pan to a wire rack and let cool completely.
- Refrigerate for at least 1 1/2 hours before cutting.
- Store at room temperature, or in the refrigerator if you prefer chilled squares.