Luscious Lemon Raspberry Bars Food

LUSCIOUS LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350°F whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.
• Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.
• Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
• Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator.

RASPBERRY LEMON BARS

Steps:

• Preheat the oven to 180°C/350°F and line a 20cm x 20cm (8in x 8in) baking pan with parchment paper.
• In the bowl of a food processor, blend the butter, flour, sugar, lemon zest and salt until the mixture just comes together.
• Press the mixture into the base of the prepared pan.
• Place in the oven and bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool.
• Whisk together the condensed milk, fresh lemon juice, lemon zest, egg yolks and pureed raspberries (you can strain the puree if you'd prefer to remove the seeds) until smooth.
• Pour onto the base then place back into the oven and allow to bake for 20-25 minutes until the edge is set but the center is still slightly jiggly.
• Remove from the oven and allow to cool completely in the pan (ideally overnight in the fridge) until fully set before slicing.

LUSCIOUS LEMON-RASPBERRY BARS

Steps:

• Heat oven to 350 degrees F whether using metal or glass pan.
• Stir filling mix, water and eggs using a fork (a few lumps will remain); set aside.
• Press Ready-Mixed Crust (dry) in bottom of 8 or 9" square pan. Bake 12 minutes.
• Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
• Bake 35 to 4 minutes or until top begins to brown and center is set.
• Cool 10 minutes.
• Spread preserves over top. Cool completely, about 1 hour.
• Sprinkle with powedered sugar.
• For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife.
• Store covered in refrigerator.

RASPBERRY LEMON BARS

Steps:

• Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
• Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
• Press evenly into the prepared pan.
• Chill for 10 minutes.
• Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
• Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
• Spread the raspberry preserved evenly over the baked crust.
• Pour the lemon topping over the raspberry layer.
• Place in the preheated oven and bake for 20-25 minutes.
• Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
• Transfer the pan to a wire rack and let cool completely.
• Refrigerate for at least 1 1/2 hours before cutting.
• Store at room temperature, or in the refrigerator if you prefer chilled squares.

RASPBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
• Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
• Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
• Pour the lemon filling on top of the pre-baked pastry crust.
• Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
• Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

LUSCIOUS LEMON & RASPBERRY SANDWICH

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
• Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.
• Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.

LEMON RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
• Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
• Bake crust in the preheated oven for 10 minutes.
• While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
• Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
• Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

LEMON RASPBERRY BARS RECIPE

Steps:

• Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
• In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
• Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
• Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
• Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
• Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
• Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.