Fresh Raspberry Bars

By AmberK

Ingredients

• 1 cup unsalted butter (2 sticks) cut into 1 inch chuncks
• 1/4 cup packed light brown sugar
• 1/2 tsp. kosher salt
• 2 cups all purpose flour
• Softened butter to brush sides of foil
• 3/4 cup seedless raspberry jam and preserves
• 1 pint (2 cups) fresh raspberries
• 1/2 and 8 ounce package cream cheese, softened
• 4 ounces goat cheese or 4 ounces cream bheese
• 1/2 cup granulated sugar
• 1 Tbsp. unbleached all purpose flour
• 1 large egg
• 1 large egg yolk
• 2 Tbsp. finely shredded lemon peel (zest)
• 2 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. pure vanilla
• Powdered sugar

Details

Servings 20
Preparation time 50mins
Cooking time 80mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Line a 13 x 9 baking pan with a 24 inch long sheet of aluminum foil, leaving extra foil extending over ends(use this later to lift bars from pan). Set aside. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
2. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. You ar not trying to cream it you ar just mixing it in. With mixer off¸add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients form an even cohesive dough.
3. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
4. Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust.
5. Sprinkle evenly with rapberries
6. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith.
7. IN a large bowl beat cream cheese and goat cheese with an electric mixeron medium to high speed for 30 seconds. Mix in granulated sugar and 1 Tbsp. flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice, and vanilla. Beat until smooth.
8. Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 degrees for 25-30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and refrigerate chill 2 hours. Top will crack slightly as it cools.
9. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the downward and away from sides of the bars.
10. Cut into long bars, peel foil from bottom and transfer to cutting borad using side of a long knife or a spatula. Cutting first on the foil results in cleaner edges. Cut into 24 squares.
11. Sprinkle very lightly with powdered sugar. It’s much more interesting with just the rumor of sugar on top.