Senin, 06 Agustus 2018

Raspberry Lemon Bars


Fresh raspberries whisked into a sweet and tart lemon filling - all on top of a thick, buttery shortbread crust!

Ingredients:

FOR THE CRUST

  • 12 tablespoons butter, softened (1 1/2 sticks)
  • 1/3 cup sugar
  • 1 1/2 cups flour

FOR THE FILLING

  • 3 eggs
  • 1 cup sugar
  • 3 tablespoons flour
  • 3 tablespoons fresh lemon juice
  • 1/2 cup crushed fresh raspberries
  • powdered sugar for dusting
  • lemon slices, whole raspberries, and mint leaves for garnish (optional)

Instructions:


  1. Preheat oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying it with nonstick spray and lining it with parchment paper, leaving excess paper hanging over the sides for easy removal after baking.
  2. In the bowl of an electric mixer, cream together butter and sugar on medium low speed. Add flour and mix until a dough is formed. Press the dough into the bottom of the 9 by 9 inch baking pan. I use a small piece of parchment paper to press the dough so that it won’t stick to my fingers.
  3. Get full recipe==>>lovelylittlekitchen.com