Lemon Raspberry Squares

Posted on 07/10/2012 by layers_of_eli
So, I guess I've become a celebrity trainwreck in need of reinventing myself, because I just posted a story about my underwear on the internet.

Just kidding. Well, I did just post a story about my underwear on the internet, but just kidding about the celebrity trainwreck part. I promise it's a tame story. But also kind of funny.

It also doesn't really relate to these lemon raspberry squares, except insofar as they will both make you happy. But unrelated anecdotes are pretty par for the course on my blog :)

Anyhow, speaking of these bars, they're for folks who have a sweet-tooth! They’re sweet, buttery, tart, and downright delicious. They basically taste like sunshine. Enjoy! And keep careful track of all your undergarments.

Lemon Raspberry Squares

Recipe by: Slightly adapted from Heather Christo Cooks
Yield: 12-15 bars

2 cups all-purpose flour
1 cup powdered sugar
1 cup cold butter, cut into small pieces
1/2 teaspoon salt
4 eggs
2 cups white sugar
1/3 cup flour
1/2 cup fresh lemon juice
raspberry jam (I think I used about a cup -- just eyeball enough for a thin layer), room temperature

Note: You want your jam at room temperature here because in regular lemon squares, the lemon mixture is poured onto a hot crust. If you pour it onto cold jam instead, it takes longer for the middle to cook (don't ask me how I know this.) I think having the jam at room temperature will help the whole dish cook more evenly.

Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking dish with cooking spray. You could also place parchment paper in the dish to form a sling if you'd rather -- this will make the bars easier to remove.

Pulse the flour, powdered sugar, and salt together in a food processor to combine. Add the cold butter chunks and pulse about 10-12 times until you have the texture of coarse sand (you can also use a pastry cutter or two knives to accomplish this if you don't have a food processor). Pour this mixture into the prepared dish and use a spatula or the bottom of a glass to press it down into an even layer. Bake it for about 15 minutes or until it's lightly browned.

While it's baking, stick a spoon in your jam so it's ready to spread on quickly. In a medium bowl, whisk the eggs until fluffy before adding sugar while whisking constantly (if you stop whisking here, the sugar will "cook" the eggs, and you don't want that!) Once the sugar and eggs are combined, add in the flour and the lemon juice, continuing to whisk. Spread the jam in a thin layer over the entire hot crust. Then pour the lemon mixture over the jam.

Stick the entire dish back into the oven and bake 15-25 minutes (this is such a wide range because the temperature of my jam might've made my baking time longer -- it took my bars around 25 minutes to get pretty set.) Start checking at 15 minutes by giving the pan a little jiggle. The lemon mixture should be about set (slight jiggle only) and a light golden brown. If it starts to get too dark before it's set, cover the pan with foil as it finishes baking.

When the bars are done, remove the dish to a cooling rack to cool completely before cutting (if you don't cool them completely, I'm betting they'll be runny, so be patient!) Use a sharp knife to cut the bars and serve them. You can sprinkle powdered sugar from a sifter over the top for decoration, but the bars are very sweet already, so go easy!

To read about how my wayward pair of underwear (what?), have a good laugh at my expense, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and bakebakebake
layers_of_eli 19th-Jul-2012 03:22 am (UTC)
Thank you!
This page was loaded Apr 23rd 2018, 1:35 pm GMT.