I sound like a broken record most of the time when I make a new dessert and someone asks me where I got the recipe. The blog “Annie’s Eats” is my go-to and I want to try just about every recipe on there. I am impressed with how she finds the time to dedicate to her passion of cooking/baking, photographing and blogging. I am not nearly as dedicated, nor as talented. Let’s face it, I’m lazy when it comes to a lot of my recipes and she would likely be disappointed if she saw this and knew the liberties (aka “shortcuts”) I took with some of the recipes! This one I altered by not straining the raspberries (I pureed them in the food processor and wasn’t too concerned about seeds). I would recommend straining if you want them to be pretty and they’re for an occasion. I also cut the sugar back but this is not because I was too lazy to scoop more out of the jar but rather that I prefer my fruit desserts to be on the tart/less sweet side. All in all a very lovely dessert to look and and eat (mine don’t look nearly as pretty as hers unfortunately), although after seeing how much butter and sugar goes into it, not something I’d make all too often! Good thing I can always count on my colleagues to divest me of my excess sweets…
Recipe Courtesy Of: Annie’s Eats
Recipe Located At: http://www.annies-eats.com/2011/09/02/raspberry-lemonade-bars/
For the crust:
- 2¼ sticks (18 tbsp.) unsalted butter, at room temperature
- ½ cup sugar
- 2 cups all-purpose flour
- ½ tsp. salt
For the raspberry lemon layer:
- 3 cups sugar (I used 2 cups)
- 1 1/3 cups all-purpose flour
- 3 tbsp. lemon zest
- ¼ tsp. salt
- 3 cups frozen raspberries, thawed
- 6 large egg whites
- 2 large eggs
- 1 1/3 cups freshly squeezed lemon juice (this took a lot of lemons!)
- Confectioner’s sugar (optional)
- Preheat the oven to 350˚ F. Line a 9 x 13-inch baking pan with parchment paper. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until smooth, 1-2 minutes. With the mixer on low speed, mix in the flour and salt just until incorporated. Add the dough to the prepared baking pan. Press into an even layer over the bottom of the pan. Bake for about 25 minutes or until light golden brown. Remove from the oven, maintaining the temperature.
- While the crust is baking, make the top layer. Combine the 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, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the bowl with the dry ingredients and whisk well to blend. Whisk in the raspberry puree and lemon juice until smooth.
- Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill well in the refrigerator, at least 2 hours. When ready to serve, use the parchment paper to lift the bars from the pan. Place on a cutting board and slice into bars. Dust the tops with confectioners’ sugar if desired.
As always, enjoy!