Zutaten für Raspberry Lemon Bars
- Unsalted Butter
- All Purpose Flour
- Icing Sugar
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 4 large eggs
- Sugar
- Fresh Lemon Juice
- Lemon Extract
- 1 cup raspberry preserves
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Zubereitung von Raspberry Lemon Bars
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, ½ teaspoon salt, and ½ cup (1 stick) cold unsalted butter, cut into cubes. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add 2-4 tablespoons of ice water, mixing until the dough just comes together. Do not overmix.
- Press the dough evenly into the prepared pan. Chill for 15 minutes.
- Bake the crust for 15-20 minutes, or until lightly golden. Let cool completely in the pan.
- While the crust bakes, prepare the raspberry layer: Spread 1 cup raspberry preserves evenly over the cooled crust.
- In a large bowl, whisk together 1 ¾ cups granulated sugar, ¼ cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup lemon juice, 4 large eggs, and 1 teaspoon lemon zest until smooth.
- Pour the lemon mixture evenly over the raspberry layer.
- Bake for 25-30 minutes, or until the lemon topping is set and lightly golden.
- Let cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting and serving.
- Store leftover bars in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
116g
Fat
39g
Carbs
14g
