This recipe takes lemon bars to a whole new level by adding a sweet-tart raspberry purée to the filling.
to a whole new level by adding a sweet-tart raspberry purée to the filling. They are just zesty enough to make your lips pucker, and their beautiful saturated pink hue will make everyone ooh and ahh. Each layer of these lemon bars can be mixed in the bowl of a food processor to make the process extra easy. If you don’t have a food processor, not to worry – grab a few bowls, a spatula and a whisk. Both the crust and filling are easy enough to mix by hand.
The crumbly crust resembles a soft shortbread and is made with just four ingredients — butter, flour, granulated sugar and salt. Quickly pulse the ingredients together in the machine, press into a pan, and bake for just a few minutes until set. Blitz fresh raspberries and mix those with fresh lemon zest and juice, eggs, sugar and salt for the filling. It also gets a few tablespoons of flour for structure and baking powder for lift.
Don’t stress if you notice a few cracks on the surface of the bars. You’re just going to cover up any imperfections with powdered sugar anyway. You can keep it traditional by cutting the bars into squares, but I like to cut them into smaller rectangles, just enough for two or three bites. Either way, you’ll feel like a kid again when you bite into these colorful sugar-coated citrus treats.If the crust feels sticky as you press it into the pan, coat your hands lightly with flour.
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