Raspberry Citrus Bars Food

RASPBERRY BARS

Steps:

• In a small bowl, combine 1/3 cup sugar, flour, butter and egg yolks. Press into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over nuts. , Bake at 350° for 25 minutes or until set and lightly browned. Cool on a wire rack. To cut into bars, use a knife dipped in hot water. Store in the refrigerator.

RASPBERRY CITRUS BARS

Steps:

• For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
• Add the 3/4 C powdered sugar.
• Beat until combined.
• Add the 2 cups flour; beat until combined.
• Press mixture onto the bottom of a greased 13x9-inch baking pan.
• Bake in a 350° oven for 20 minutes or till golden.
• Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
• Beat for 2 minutes with an electric mixer till combined.
• Sprinkle berries over crust.
• Pour filling over berries, arranging berries evenly with a spoon.
• Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
• Cool thoroughly in the pan on a wire rack.
• Cut into bars.
• Just before serving, sprinkle with powdered sugar.
• To store, cover and chill for up to 2 days.
• Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
• Thaw, covered, in the refrigerator for 24 hours.

RASPBERRY CITRUS BARS

Steps:

• In a mixing bowl, cream butter and confectioners' sugar. Add 2 cups flour; beat until combined. Press mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20 minutes or until lightly browned.
• Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and orange peel. Add the baking powder and remaining flour; mix well. Sprinkle raspberries over the crust. Pour filling over the berries.
• Bake for 30-35 minutes or until lightly browned and filing is set. Cool on a wire rack. Store in the refrigerator.

TROPICAL CITRUS BARS

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). In large bowl, beat 2 cups flour, 1/2 cup powdered sugar, 1/4 cup of the coconut and the butter with electric mixer on low speed, or mix with spoon, until crumbly. Press in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
• Meanwhile, in large bowl, beat remaining 1/4 cup coconut, eggs, granulated sugar, 1/4 cup flour, the baking powder, lemon peel, lemon juice, lime peel and lime juice with electric mixer on low speed, or mix with spoon. Pour over partially baked crust.
• Bake 20 to 25 minutes longer or until light golden brown. Run sharp knife around edges of pan to loosen bars. Cool completely, about 1 hour. Sprinkle with 2 teaspoons powdered sugar. For bars, cut into 6 rows by 6 rows.