Raspberry Citrus Bars Recipes

RASPBERRY BARS

Steps:

• In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.

GRANDMA'S RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
• Spread jam over mixture.
• Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
• Bake in preheated oven for 30 minutes.

RASPBERRY LEMON BARS

Steps:

• 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.

RASPBERRY CITRUS BARS

Steps:

• For crust, beat butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup powdered sugar; beat until combined, scraping sides of the bowl occasionally. Add the 2 cups flour; beat until combined. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 20 minutes or until golden.
• Meanwhile, for filling, combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder in a large mixing bowl. Beat for 2 minutes with an electric mixer until combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
• Bake in a 350 degree F oven for 30 to 35 minutes or until light brown and filling is set. Cool in pan on a wire rack. Cut into bars. Just before serving, sprinkle with powdered sugar.
• Make-Ahead Tip: Cover and store in the refrigerator up to 2 days. Or, place cut bars in a storage container or freezer bag and freeze up to 1 month. Thaw, covered, in the refrigerator.