{"id":17406,"date":"2015-08-22T05:00:42","date_gmt":"2015-08-22T12:00:42","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=17406"},"modified":"2019-10-18T13:00:16","modified_gmt":"2019-10-18T20:00:16","slug":"lemon-raspberry-bars","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=17406","title":{"rendered":"Lemon Raspberry Bars"},"content":{"rendered":"

Lemon and raspberries make this a sweet delight.<\/strong><\/span><\/p>\n

Don’t you think lemon desserts make for the perfect sweet ending to a summer meal. I do and lemon happens to one of my husband’s favorite flavors. I’m sorry he didn’t get to finish off the bars after I took a few pictures (he did get one). I took them to share with a group of ladies and they were gone by lunchtime.<\/p>\n

I use to make lemon bars for catering jobs all the time. Whether it was a luncheon or for a sweet pickup to go with a cocktail party, I knew these would be eaten and I did them so often I never looked at a recipe. Those days are gone and I have to refer back to most of the recipes I use to make from memory. Not that my memory is going, I just haven’t made these lemon bars in years.<\/p>\n

With a freezer full of raspberries I was looking for something to do with them. I happened up on this Raspberry Lemon Bar recipe from Lovely Little Kitchen<\/a> but decided not to use my frozen berries and bought fresh ones instead. I think the frozen berries would have too much moisture in them for this recipe and I found raspberries on sale again but I only bought one package. I used my favorite lemon bar recipe that I have used for over 20 years but added the raspberries to them.<\/p>\n

The above picture was taken as soon as they were sprinkled with the sugar. If they sit too long, the raspberries that were on top soaked up the sugar; so the next time I make these, I’m putting the raspberries on the top of the crust and then pouring on the lemon filling.<\/p>\n

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These little bars can be made and then frozen until ready to serve; just don’t put on the powdered sugar until you are ready to serve them.<\/p>\n

Do you have any favorite lemon desserts? If so, please leave a comment below in the comment section. I have 5 lemon desserts in my “dessert” section; and one of my favorites is in blast from the past below.<\/p>\n

BLAST FROM THE PAST<\/strong><\/span>: Lemon Pudding Cakes<\/a> is the recipe I told you was one of my favorites, sweet but really a very light tasting dessert.<\/p>\n

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Raspberries and Lemon are the two most important ingredients in this bar.
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After you have mixed the flour, powdered sugar and butter together, press into a greased pan.<\/p>\n

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Like all lemon bar recipes you will beat the sugar, lemon juice and zest, eggs and flour until it is thick and creamy.<\/p>\n

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I mixed the crushed raspberries in with the lemon mixture. Next time, I’m sprinkling the berries on the crust then pouring on the lemon filling to see if that will keep the raspberries from rising to the top.<\/p>\n

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After they are baked cool before covering with powdered sugar. I would wait right before serving because the berries soak up the powdered sugar.<\/p>\n

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Lemon Raspberry Bars<\/div>\t
2015-06-28 00:27:17<\/div>\t\t
My recipe for lemon bars with raspberries from my freezer. Mh original recipe for lemon bars came from an old Sunset cookie cookbook. I liked the addition of raspberries from Lovely Little Kitchen.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 1 c. butter<\/li>\t\t\t\t
  2. 1\/2 c. powdered sugar<\/li>\t\t\t\t
  3. 2 1\/3 c. flour<\/li>\t\t\t\t
  4. 4 eggs<\/li>\t\t\t\t
  5. 2 c. sugar<\/li>\t\t\t\t
  6. 1 tsp. lemon zest<\/li>\t\t\t\t
  7. 1\/2 c. lemon juice<\/li>\t\t\t\t
  8. 1 tsp. baking powder<\/li>\t\t\t\t
  9. 1\/2 c. crushed raspberries<\/li>\t\t\t\t
  10. powdered sugar for dusting<\/li>\t\t\t\t
  11. lemon slices for garnish<\/li>\t\t\t\t
  12. fresh raspberries for garnish<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Mix the butter and 1\/2 cup powdered sugar until creamy; beat in 2 cups flour. Spread in well greased 9x13 pan.* bake at 350 for 20 minutes. Meanwhile beat eggs until light. gradually add granulated sugar, beating until thick and lemon colored. add lemon peel, lemon juice, 1\/3 c. flour and baking powder; beat until smooth then stir in the crushed raspberries and well combined. pour over crust and bake 15-20 minutes longer. cool top with powdered sugar.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. *Lovely Little Kitchen lined her 9 x 9 pan with parchment and left excess hanging over the ends so she could lift out cooled lemon bars. I did not do mine that way because my recipe calls for a 9 x 13\" pan and I thought the bars might get mushed if I tried to lift the larger amount out.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        \n Adapted from Lovely Little Kitchen <\/a> <\/div>
        \n Adapted from Lovely Little Kitchen\n <\/div>
        Rosemary and the Goat https:\/\/rosemaryandthegoat.com\/<\/div>\t\t<\/div>\n\t<\/div>\n
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