Recipe: Raspberry Lemon Bars

This is yet another recipe that was inspired by a King Arthur Flour recipe - this one for Lemon Squares.  I needed to make a recipe for a potluck I was going to, and lemons sounded like just the thing...

And then, raspberries were on sale.  This was meant to happen.

Make them.  They were refreshing and so easy.  A perfect summer dessert, in my opinion.



Raspberry Lemon Bars

Crust
3/4 c butter
1 /2 c all-purpose flour
1/3 c confectioners' sugar

Topping
3 large eggs
1 1/2 c sugar
4 Tbsp fresh lemon juice
1-2 Tbsp lemon zest
3 Tbsp all-purpose flour
pinch of salt
1/2 c seedless raspberry jelly
1/4 c raspberries

Preheat your oven to 350°F.  Line a 9" x 13" pan with parchment paper.

Mix the crust ingredients in a food processor and pulse to combine (or cut together in a bowl).  Press evenly into the bottom of you prepared baking pan.  Bake for ~20 minutes, or until lightly browned.

Whisk the topping ingredients in a bowl (except for raspberries and jelly). Heat the jelly in the microwave for about 30-45 seconds, until it is nearly liquified.  Spread the jelly evenly over the still hot cooked crust.  Place raspberries evenly onto the jelly covered crust.

Pour the lemon filling carefully onto the raspberry studded crust, and bake for 25-30 minutes, or until the topping is set.  Cool, cut into squares, and serve dusted with confectioner's sugar if desired.