Raspberry Lemon Bars

By á-45248

A perfect version of your favorite classic gooey lemon bars, with a raspberry twist!

Ingredients

• CRUST:
• 1 cup butter, softened
• 1/2 cup sugar
• 2 cups flour
• LEMON LAYER:
• 4 eggs, room temperature
• 1 1/2 cups sugar
• 1/4 cup flour
• 2 lemons, juiced
• RASPBERRY LAYER:
• 1/3 cup raspberry jam (if your jam is too thick to pour, mix a few tablespoons of water with it until pourable)
• 1 egg at room temperature
• 1/4 cup sugar
• 2 tablespoons flour
• 1/3 cup powdered sugar

Details

Servings 15
Preparation time 20mins
Cooking time 55mins
Adapted from lecremedelacrumb.com

Preparation

Step 1

Preheat oven to 350°F. Line a 9×13-inch pan with non stick foil or with wax paper and spray lightly with cooking spray.

In a bowl, cream together butter, sugar, and flour for the crust. Press into the bottom of prepared pan. Use a fork to poke a few shallow holes in a few places in the crust layer. Bake 15 to 20 minutes until it begins to brown.

Prepare the lemon layer. Whisk eggs and sugar until bubbly and foamy (3 to 4 minutes). Whisk in flour. Lastly, add lemon juice and whisk until smooth. Pour on top of baked crust.

Prepare raspberry layer. Whisk egg and sugar until bubbly and foamy. Whisk in flour. Lastly, add raspberry jam and whisk until smooth. Drizzle raspberry mixture all over the lemon layer. (Most of of it will sink and you will mostly just see the lemon layer. It’s okay! They will separate while baking.) Bake 20 minutes. Chill until completely cooled, cut into bars and store in airtight container. Chill until ready to serve.