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Lemon Raspberry Bars




Source of Recipe


Cooking Pleasures, 7/06






Recipe Introduction


The classic lemon bar gets updated with a pretty layer of raspberry jam between the crust and the lemon filling. The result: a sweet counterpoint to the tangy lemon flavor.





List of Ingredients



• CRUST:
  
• 1 1/2 cups all-purpose flour
  
• 1/4 cup sugar
  
• 1/4 tsp salt
  
• 1/2 cup unsalted butter, chilled, cut up
  
• 2 to 3 T water
  
• FILLING:
  
• 4 eggs
  
• 1 cup sugar
  
• 1/4 cup all-purpose flour
  
• 1/2 tsp baking powder
  
• 6 T lemon juice
  
• 2 tsps finely grated lemon peel
  
• 1 cup raspberry jam
  
• powdered sugar
  






Instructions



1. Heat oven to 350. Lightly grease 13x9-inch pan. In medium bowl, combine 1 1/2 cups flour, 1/4 cup sugar and salt.
   
2. With pastry blender, cut in butter until butter is the size of peas. Add 2 T water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18 to 20 minutes or until lightly browned.
   
3. Meanwhile, in medium bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour and baking powder until well-blended. Add lemon juice and lemon peel; blend well.
   
4. Spread raspberry jam over partially baked crust. Top with lemon mixture. Return to oven; bake 20 to 25 minutes or until set and lightly browned. Cool on wire rack.
   
5. When cool, cut into bars; sprinkle with powdered sugar.
   






Final Comments


Makes 30 bars