Lemon-Raspberry Bars

By cuznvin

Ingredients

• 1 C. butter
• 1/2 C. granulated sugar
• 2 C. flour
• 4 eggs
• 1 1/2 C. granulated sugar
• 1/4 C. flour
• 1/2 C. fresh lemon juice (2 – 2 1/2 lemons, juiced)
• zest of 1 lemon
• 1 – 10 oz. jar Smucker’s Simply Fruit Raspberry Jam
• Confectioner’s sugar for garnish

Preparation

Step 1

Preheat oven to 350 degrees.
2. If you want to be able to lift the bars out of the pan to cut them nicely, line a 9 X 13 inch cake pan with parchment paper with the edges hanging over the long side. This way when the bars are cool you can simply lift them out of the pan. If you’re not worried about this you don’t need to do it.
3. In a medium bowl, cut the butter, 1/2 C. sugar, and flour together with a pastry blender or two knives until crumbly. Stir in the lemon zest. Press into the bottom of the ungreased pan.

Crust mixture ready to press into the pan

4. Bake for 15-20 minutes or until firm and golden.
5. In another bowl, whisk together the remaining 1 1/2 C. sugar and 1/4 C. flour. Whisk in the eggs and lemon juice.
6. Empty the jar of raspberry jam into a small bowl and stir so it will be easy to spread.
7. When the crust is done baking, spread the raspberry jam evenly over crust and then pour the lemon & egg mixture over the top of the jam layer. Some of the jam will float to top and make it look a little marbled.

Lemon-Raspberry Bars before being baked

8. Bake an additional 20-25 minutes. The bars will firm up as they cool. When they are completely cool cut into two-inch squares. Dust with powdered sugar and place on serving plate. Makes 36 squares.