As I write this, I am sitting in O’Hare airport typing on my phone because my laptop battery is nearly dead and several middle-aged gentlemen are monopolizing the charging station. My flight has, of course, been delayed. Due to weather. Only…all I see are blue skies, and the radar thing tells me there are only blue skies in Boston. (Yes, as you read this, this whole thing is long in the past. I’m scheduling this post ahead of time…that’s just real life.)
So, go figure. There must be a raindrop 400 miles away.
On a related, and less complain-y note, how interesting that we live in a world where I can simultaneously blog and listen to Gotye on my phone while sitting in an airport. I’m sure those middle-aged men at the charging station probably feel the same way…or maybe not.
So about these lemon bars. I have to tell you, I love lemon bars, but I almost never make them. I had a hankering for some last week, though, and knew I had to brave turning on my oven.
But we all know I can’t leave well enough alone…so instead of your basic lemon bar, I gave these guys an extra boost of fruity deliciousness with a sauce made of beautiful fresh raspberries. When you spread the raspberry sauce over your freshly baked crust and pour the lemon filling on top, it naturally creates a beautiful deep pink and yellow swirl.
Beautiful and delicious. Just how I love my desserts…and my men. Wait…never mind.
- 2 pints fresh raspberries
- ¼ cup sugar
- 2 tablespoons water
- 4 tablespoons corn starch
- 2 cups flour
- ¾ cup butter, cubed
- ⅔ cup powdered sugar
- 4 large eggs
- 1½ cups sugar
- 6 tablespoons flour
- ½ cup fresh lemon juice (from 2-3 lemons)
- 2 teaspoons lemon zest
- Powdered sugar for dusting
- Preheat oven to 350 degrees. Line a 13x9-inch pan with foil (allow some foil to hang over the edges) and lightly grease the foil. Set aside.
- In a small saucepan, combine the ingredients for the raspberry sauce. Cook over medium heat, stirring frequently, until the mixture is thick and bubbly. Mash any whole berries with the back of a spoon until the mixture reaches your desired consistency. Turn heat to low to keep the mixture warm.
- Combine the crust ingredients in a food processor. Pulse until the mixture resembles coarse sand. Pour the crust mixture into the prepared pan; press into the bottom and about ½ inch up the side of the pan. Crust will appear very crumbly - this is ok, it will come together in the oven. Bake for about 8 minutes, or until lightly golden.
- While crust is baking, whisk together the ingredients for the lemon filling until completely blended and incorporated.
- Remove the baked crust from the oven and immediately spread the warm raspberry sauce evenly over the bottom. Pour the lemon filling over the raspberry sauce - it will naturally mix and swirl with the raspberry sauce. Return to oven and bake for 20-25 minutes, until browned around the edges and no longer jiggly in the center.
- Allow bars to cool completely in the pan. Use the foil to lift the bars from the pan; cut into squares and dust with powdered sugar to serve. To store, place in an airtight container with waxed paper or parchment paper separating the layers. Bars will last, in an airtight container, in the refrigerator for up to 4 days.