Discover and save creative ideas
    • Anne Klintworth

      IMPROV kitchen: lemon raspberry bars

    • Janyce B Harvey

      raspberry lemonade bars adapted from sophistimom ingredients: for the crust: 9 T. (1 stick + 1 T.) butter ¼ c. sugar 1 c. flour 1 t. vanilla extract pinch of salt for the filling: 12 oz (heaping 2 c.) frozen raspberries thawed ¾ c. sugar ⅔ c. lemon juice (about 4 lemons) 2 T. lemon zest (3 lemons worth) 3 egg whites 1 egg ⅔ c. flour pinch of salt optional: powdered sugar for dusting on top Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper so you can easily lift the bars out once they've cooled. If you don't have an 8x8 that's ok. I did this in a smaller rectangular pan too and they turned out just fine. You may have to adjust the baking times depending on the size. To make the crust: Cream the butter and sugar together with an electric mixer, then add in vanilla. Add flour until just incorporated. Dump dough in baking pan and press with your hands until it evenly covers the bottom of the dish. Bake for 20 - 25 minutes until slightly golden brown. To make the filling: If you, like me didn't have enough time for the raspberries to thaw on their own, place in microwave for 1 minute to soften them up. Then put in a fine mesh sieve and press the berries through (this removes the seeds) into a large bowl. If you don't mind seeds, you can add them in whole. Or if you don't have a sieve, you can blend them up in a food processor or blender. Add sugar, egg whites, egg, lemon juice + zest, flour, and salt to the bowl and stir to combine. Pour the mixture into the crust (don't worry, it's a very loose mixture, it will thicken) and bake for 25 - 30 minutes depending on your oven and the sized baking dish you use. Let cool to room temperature and then place in the refrigerator for 4 hours (or until they've cooled completely). You can place them in the freezer if you need them sooner but refrigerator is best. If you let them cool overnight, they're even better! improv style: i prefer my bars with a good amount of tartness. if you have a sweet tooth, consider increasing up to 1½ c. sugar. there's TONS of possibilities to change this recipe up! strawberry lemonade bars anyone?! you could make this a fun 4th of july treat by doing blueberry lemon and strawberry lemon bars (red, white - crust, and blue!). i'm going to show you how i improv'd these bars tomorrow but here are some combinations to consider: • cherry lime • blackberry lime (coming in tomorrow's post) • strawberry orange (use less sugar) • grapefruit bars • blueberry lemon • strawberry lemon

    • Alvarado Kari

      raspberry lemonade bars recipe: can be easily altered to make any sort of berry/citrus combo. Blueberry lemon, raspberry lime, strawberry orange, blackberry lime...whatever you can come up with!

    • Mandi Wells

      Raspberry Lemonade Bars. Hmm, lemon squares with a twist! *Super yummy

    More from this board

    Cannelés de compétition | Christelle is Flabbergasting

    Raspberry-ricotta cake #breakfast #cake #Italian

    Donna Hay: The New Classics

    Peach Blueberry Greek Yogurt Cake

    Chocolate Salted Caramel - buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals.

    Almond Cake with Raspberries

    Salted Caramel Cups

    Mulled Wine Plum Rosé Tart



    Salted chocolate pots with caramel sauce. I agree with the author about withholding the eggs, but I make my own salted caramel. Add 200g granulated sugar, 90g salted butter, 120ml heavy cream and 1 tsp salt. Made May 2014. Recipe Score 8/10.

    Rhubarb Tart with Vanilla Custard

    DIY Peanut Butter Cups

    Sweet Paul's Moscato Poached Pears Recipe

    damn!!! coconut palm sugar & banana upside down cake. donna hay magazine

    Orange Cardamom Roasted Pears

    Nectarine and spiced-ricotta tart - Gourmet Traveller

    Olive Oil Cake with Candied Orange

    salted caramel chocolate tart

    Plum Tart with Walnut Frangipane

    Milk and Honey: Pistachio Cake with Orange Blossom Syrup

    lemon chocOlate cheesecake pots

    Banana Crème Brûlée

    christelle is flabbergasting : blog de recettes de cuisine, bonnes adresses à Montréal: Moelleux amandine aux pommes pochées {et la Presse du jour s'il vous plaît !}