Tuesday, August 2, 2011

Lemon Raspberry Bars

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Pucker up!
No, I'm not smooching with you, I'm trying to prepare you for the lovely lemon-ness of these lemon bars!
I like a lemon bar that means business.  No flat, barely lemon-tasting bar will do.  It just won't!

I like 'em big.  I like 'em chunky. 
I like 'em big.  I like 'em plumpy.
Chunky....chunky, chunky...chunky
and plumpy....plumpy, plumpy...plumpy
...ain't nothing wrong with lovin' chunky...

(Name that song or the movie it's in!) 

So!  Let me just say that these lemon bars do not disappoint.  They are big.  Big and packed with lemon goodness.  The lovely ribbon of raspberry preserves really adds something special.  I hope you try them!

Lemon-Raspberry Bars
Source:  Marcy Goldman-The New Best of Better Baking
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For the crust:
1 cup unsalted butter, softened
2 cups flour
1/2 cup confectioners' sugar
1/2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest

For the lemon topping:
6 eggs
2 cups sugar
1/2 cup fresh lemon juice
1/4 tsp pure lemon extract
zest of 1 lemon
3/4 tsp baking powder
4 tsp flour
1/2 cup raspberry preserves

Preheat oven to 350F.  Spray a 9" square baking pan with baking spray or line with parchment paper.  Set aside.
Prepare the crust:  Combine all the crust ingredients in a medium bowl and stir with a wooden spoon until a soft dough forms.  Press evenly into the prepared pan.  Refrigerate for 10 minutes.  Bake the crust for 15 minutes, then let cool for 15 minutes.
Prepare the lemon topping:  Combine all the topping ingredients, except the raspberry preserves, in a medium bowl and whisk until well blended.  Spread the raspberry preserves evenly over the baked crust.  Slowly pour the lemon topping mixture over the raspberry layer.  Bake for 22-24 minutes.  Lower the oven temperature to 325F and continue baking for 20-25 minutes longer or until topping is set.  Transfer the baking pan to a cooling rack and let cool completely.  Refrigerate for at least 2 hours before cutting.  Dust with powdered sugar before serving.


This post is linked to:  Totally Tasty Tuesday
Tuesday Tutorials at The Kurtz Korner
Melt in Your Mouth Monday
Mouthwatering Monday
Recipe Sharing Monday
Workshop Wednesday
Tasty Tuesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Sweet Treats Thursday
Delightfully Inspiring
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday


carolinaheartstrings said...

Wow do those bars look fantastic. I love lemon anything! Come over and visit us. We have a wonderful Southern treat to share.

Foodness Gracious said...

I have to bookmark these, I'm like you if it's lemon then make it taste like damn lemon! :) They look really good!
Thanks for sharing, time to go raid my neighbours lemon tree...

Karen @ Goodbyecityhellosuburb said...

Madagascar? I like it when my face cringes, will it make my face cringe? Come and share this with WorkShop Wednesday. It would make a great addition to the party!

Chels said...

Your pictures are so beautiful Brandy!! This sounds so yummy and I think even I who likes Lemon in moderation...I think I would flip for this! YUM!

Brandy K said...

Madagascar! That's right! :)))

cookieandclaire said...

I am following your blog now. I would love a follow back if you have a chance! Come see me at www.cookieandclaire.blogspot.com

These look so good. I am currently on a super strict diet so I love looking at yummy treats online - it's calorie free you know! These look great. Can't wait for my next cheat day to make them!

Katie @ This Chick Cooks said...

Those lemon bars sound wonderful with the raspberry. What a nice twist on the classic!

Ali said...

Hahaha....my kids watch Madagascar every once in a while. That scene always makes me laugh / freaks me out a little bit. :D

These bars look AMAZING. Mmm..gonna bookmark these for later. Thanks! If you'd like, I wanted to invite you over to share your best recipes at my new link party, Recipe Sharing Monday. I'd love for you to join in the fun :o)

Holly said...

These sound awesome!! Love lemon and raspberry together:)

Cynthia said...

They are in the oven right now! Can't wait to taste them...2 hours in the fridge before I can cut them. I hope I can wait:)

Betsy said...

Oh, yum! And they are beautiful!

Ali said...

I'm so glad to see that you linked up this week! Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back next week!

Christina @ This Woman Cooks! said...

I can almost taste the lemon from looking at your beautiful photos. Well done!

Kim McCallie said...

Such a pretty bar cookie! I love lemon bars and would like to try them with the touch of raspberry. I'm sure they're delicious! Thanks for sharing on Sweet Indulgences Sunday.

Lisa said...

I love lemon bars and that raspberry addition would be so perfect. Lovely idea. Thanks for linking them up to Sweets for a Saturday.

Emily said...

hi! Just wanted to say thanks for linking up to Tasty Tuesday last week, hope you come back again this week! http://nap-timecreations.blogspot.com/

Karen @ Goodbyecityhellosuburb said...

Thanks for linking to WorkShop Wednesday. I featured your post for my sweets week!

Audra @ The Kurtz Corner said...

Oooooo! These look so good!! I will have to make these before summer is over! I'd love for you to link up at my Tuesday Tutorials Link Party! :)


Audra @ The Kurtz Corner said...

You've been featured! Stop by, grab a featured button from the right side bar if you'd like and link up any of your new projects! :)


Lisa said...

Lemon and raspberries, oh boy. These look like the best lemon bars ever.

Katherines Corner said...

I’m sharing these at Katherines Corner on Monday xo

Linda said...

Katherine did indeed share these today and I hopped on over for a better look.
Oh my, these lemon bars look divine! Bookmarked for later because my girls adore lemon bars. Thanks for sharing. I'm your newest follower.

Shireen said...

Should it read 6 egg yolks instead of "eggs". I followed the recipe and the mixture was much too runny.

Brandy K said...

Hi Shireen. The recipe is correct, it should be 6 eggs. Just be sure you use a 9x9 pan and bake the bars until they are set. I hope that helps! I'm sorry the recipe didn't work for you.

Jessica said...

Can you make these bars with raspberry jam instead? The jam I have is seedless (which is what I would prefer to use).

Brandy K said...

Hi Jessica. Raspberry jam should work just fine.

Sugar Mama said...

Hi! These look phenomenal! Can you tell me your secret for keeping the lemon mixture from swirling together with the raspberry jam when you pour it in?


Brandy K said...

Hi Sugar Mama! Thanks for stopping by. As for the swirling, I pour the lemon mixture very slowly...even there, there is always a little mixing of the two. I don't know what magic happens it the oven, but the layers always separate, raspberry on the bottom and lemon on top. I hope that helps. I worried about that too, the first few times I made these.

Leanne Thomson said...

is it plain flour or self raising?

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