Raspberrycitrusbars Recipes

LEMON RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

RASPBERRY CITRUS BARS

Steps:

• For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
• Add the 3/4 C powdered sugar.
• Beat until combined.
• Add the 2 cups flour; beat until combined.
• Press mixture onto the bottom of a greased 13x9-inch baking pan.
• Bake in a 350° oven for 20 minutes or till golden.
• Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
• Beat for 2 minutes with an electric mixer till combined.
• Sprinkle berries over crust.
• Pour filling over berries, arranging berries evenly with a spoon.
• Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
• Cool thoroughly in the pan on a wire rack.
• Cut into bars.
• Just before serving, sprinkle with powdered sugar.
• To store, cover and chill for up to 2 days.
• Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
• Thaw, covered, in the refrigerator for 24 hours.