Ingredients
- Crust
- 1 cup butter, soft
- 1/2 cup sugar
- 1 Tablespoon vanilla
- 1/4 teaspoon salt
- 2 cups flour
- Filling
- 6 cups fresh raspberries
- 1 1/2 cups sugar
- 1 1/3 cups lemon juice
- 2 Tablespoons lemon zest
- 6 egg whites
- 2 whole eggs
- 1 1/3 cups flour
- 1/4 teaspoon salt
Preparation
Step 1
Preheat oven to 350 degrees. Spray the bottom of your temp-tations 13" x 9" baker with non-stick spray. Cut a piece of wax paper to fit the bottom of the baker, leaving a little to hang over the shorter sides. Spray again with non-stick spray. This will allow you to lift the bars out of the baker.
Crust: In the bowl of a stand mixer, cream butter and sugar. Blend in vanilla and salt. Slowly incorporate flour until dough comes together. Pour into the bottom of your baker pressing down with your hands until it evenly covers the bottom. Bake for 20 – 25 minutes or until lightly brown. Set aside to cool.
Filling: Puree raspberries in a food processer. Pour through a fine mesh sieve into a large bowl, to remove seeds. Discard seeds. Blend in all remaining ingredients. Mixture will be thin. Pour over slightly cooled crust and bake for 40 – 45 minutes or until set. Cool completely before slicing.