If desserts could talk, this one would be shouting things like “Do I look like Spring or what?!!” and “Take me to a bridal shower!“ Pretty in pink, this new twist on lemon bars will be a big smash wherever you serve it — and it won’t need to talk, your guests will be the ones doing all the raving.
Make sure to use raspberries that were frozen fresh, not raspberries in syrup or sugar.
Crust:
nonstick cooking spray
2 sticks butter or margarine, cut into pieces, at room temperature
1⁄2 cup sugar
2 cups all-purpose flour
1⁄2 teaspoon fine sea salt
Filling:
21⁄2 cup sugar, divided
1 tablespoon cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon fine sea salt
12 ounces frozen raspberries, completely defrosted
5 large eggs
2 tablespoons lemon zest (from 3-5 lemons)
2⁄3 cup lemon juice (from 5-6 lemons)
confectioner’s sugar
fresh raspberries, for garnish
1. Preheat oven to 350°F.
2. Spray a 9 x 13-inch baking pan with nonstick cooking spray. Line with parchment paper, allowing some to come up over the sides. Spray the paper. This will allow for easy removal and cutting of the bars after they are baked.
3. Prepare the crust: In a stand mixer or with hand mixer, cream the butter and sugar on high speed. Lower the speed and add the flour and salt. Mix until combined and a smooth dough forms. With slightly damp hands, press into prepared pan, coming up 1⁄2-inch on all sides. Bake 20 minutes until golden. (Prepare filling while crust is baking so you can pour it while crust is warm.)Remove crust from oven. Leave the oven on.
4. Prepare the filling: In a small bowl, whisk 1⁄2 cup sugar, cornstarch, flour, baking powder, and salt. Set aside.
5. Place a fine sieve over a large bowl. Add the raspberries to the sieve. Using a wooden spoon, press the raspberries so that all the juice flows into the bowl, leaving the seeds behind. Stir and mix the berries in the sieve until all that is left is a pulp of seeds. Discard the seeds. To the raspberry juice, whisk in the eggs, remaining 2 cups sugar, lemon zest, and the reserved dry mixture. Whisk in the lemon juice, mixing until all the ingredients are incorporated and there is no trace or clumps of the flour. Pour over the hot crust and bake for 25 minutes, until the filling is set; the top will look a little foamy.
6. Cool completely; store in refrigerator. When ready to serve, use the parchment to lift the lemon bars out of the pan. Cut into squares, triangles, or diamonds. Dust with confectioner’s sugar. Garnish with fresh raspberries. Serve cold.
This recipe is exerpted from Susie Fishbein's new book, Cooking Coach. Read our review and see more recipes here!
To Purchase click here: Kosher By Design Cooking Coach: Recipes, tips and techniques to make anyone a better cook
