Lemon Raspberry Bars

The holiday party season is upon us! Office parties, Christmas parties, New Years parties – you name it and it’s on the calendar! And with that comes the question of what to prepare. Well, here’s an easy recipe that was a big win at my office party. I changed up a classic recipe with raspberries to help cut the tartness of the lemons without going overboard on the sugar or cutting taste – and make them pretty on a party plate too! Enjoy!

Ingredients:

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Crust:

  •  2 sticks of butter, softened
  • 1/2 cup sugar
  • 2 cups of flour
  • 1/4 tsp. salt

Filling:

  • 6 eggs at room temperature (I can’t tell you why but it really does make a difference!)
  • 2 cups of sugar
  • Zest from four lemons
  • Juice from four lemons (about 1 cup)
  • 1 cup flour
  • 6 oz. raspberries
  • 2 tbsp. sugar

Instructions:

  • Pre-heat your oven to 350 degrees F.
  • Mix together the butter and sugar with a mixer in a large bowl. Add in flour and salt until evenly mixed.
  • Press the mixture into a baking pan evenly. Bake for 15 minutes and remove. Set aside.

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  • Meanwhile, mix together your eggs and sugar. Zest your four lemons and add this to the bowl. Squeeze out the juice into a measuring cup. If you can’t get a full cup (not all lemons are equal!) feel free to top off with prepared lemon juice. Mix together. Add 1 cup of flour and mix together until uniform.
  • Poor over your baked crust. Bake for 30 minutes.
  • Place raspberries in a bowl and add sugar. Let sit for 10 minutes and then mash together with a fork. After removing the lemon bars from the oven, press the raspberry mixture into the lemon bars. Let cool and cut into bars (or triangles or circle or snowflakes – whatever you like!).

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  • Refrigerate overnight (or at least 4 hours) and serve!

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