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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Ingredients:
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
Directions:
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.
