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Lemon-Hazelnut and Raspberry Bars

Source of Recipe

recipecircus/ann ring


Recipe Introduction

Source of Recipe Martin Larson, Chef, Alexander's Country Inn at Mount Rainier, WA

List of Ingredients










2 Cups flour
1/4 Cup powdered sugar
1 Cup butter
1/2 Cup finely chopped, toasted hazelnuts.
4 eggs
2 Cups sugar
1/3 Cup fresh lemon juice
1/3 cup lemon zest
1/4 Cup flour
1/2 teaspoon baking powder
3/4 raspberry preserves







Recipe

Mix together flour, powdered sugar, butter and hazelnuts-to a crumb-texture. Pat into lightly greased 9x13" pan. Bake at 350 for 15-20 minutes. Cool.

In separate bowl, beat together eggs and sugar. Add lemon juice and lemon zest. Add flour and baking powder. Spread preserves on top of crust. Top with lemon mixture. Bake an additional 25-30 minutes. Don't over bake. When cool, dust with powdered sugar.

YIELD: 16 Servings