Raspberry Lemon Bars
bonCook tools used: Perforated Baking Sheet, Flexipat Square Mold, Citrus Press, Santoku Chef Knife, Cake Server Knife
Ingredients
For The Crust
12 tablespoons butter, softened (1 1/2 sticks)
1/3 cup sugar
1 1/2 cups flour
For The Filling
3 eggs
1 cup sugar
3 tablespoons flour
3 tablespoon fresh lemon juice
1/2 cup crushed fresh raspberries
Powdered sugar for dusting
Lemon slices, whole raspberries, and mint leaves for garnish
Instructions
Preheat the oven to 350 degrees F. Place the Flexipat Square Mold on a Perforated Baking Sheet.
In the bowl of an electric mixer, cream together butter and sugar on medium-low speed. Add flour and mix until a dough is formed. Press the dough into the bottom of the Square Flexipat. Bake for 15 minutes.
In the meantime, make the filling.
In the bowl of an electric mixer, whisk eggs and sugar until smooth. Add flour and mix, then add lemon juice and raspberries are a little bit crushed up by the whisk so that they can be evenly distributed through the filling. When the crust comes out of the oven, pour the filling over the crust. Return to the oven, and bake for another 20 minutes.
Cool completely. Take the Cake Server Knife and loosen the edges. Carefully unmold and turn onto a serving platter or a cutting board. Dust with powdered sugar and cut into desired-size squares. If garnishing with lemon slices, whole raspberries, and mint leaves, do this just before serving.
bonTip: This recipe has been on my list to try. The instructions say to line the pan with parchment paper but of course with bonCOOK products, there is no need. The bars came right out of the pan! The combination of raspberries and lemon reminds me of summer. These are very simple to make and are absolutely delicious.
