Ingredients for Raspberry Lemon Bars
- All Purpose Flour
- Granulated Sugar
- ¼ teaspoon baking soda
- 1 tablespoon lemon zest
- ½ cup (1 stick) cold unsalted butter
- 1 large egg yolk
- Frozen Raspberries
- Water
- Cornstarch
- Vanilla
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How to Make Raspberry Lemon Bars
- Preheat oven to 350°F (175°C).
- In a large bowl (or food processor), combine 1 ½ cups all-purpose flour, ½ cup powdered sugar, ¼ teaspoon baking soda, and 1 tablespoon lemon zest.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. (If using a food processor, pulse 5-7 times until crumbly).
- Stir in 1 large egg yolk until just combined.
- Reserve 2 cups of the crumb mixture.
- Press the remaining crumb mixture into an ungreased 15x10x1 inch jelly roll pan.
- Bake for 8 minutes.
- While the crust bakes, prepare the filling: In a medium saucepan, combine 1 ½ cups raspberries (fresh or frozen), ½ cup sugar, ¼ cup lemon juice, 2 tablespoons cornstarch, and a pinch of salt.
- Bring to a simmer over medium heat, stirring frequently, until thickened (about 8-15 minutes).
- Remove from heat and let cool slightly.
- Spread the raspberry lemon filling evenly over the baked crust.
- Sprinkle the reserved crumb mixture evenly over the filling.
- Bake for an additional 15-20 minutes, or until golden brown and set.
- Let cool completely in the pan before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
208g
Fat
49g
Carbs
26g
