Wish your sweetie a ‘Happy Valentine’s Day’ with these sweet and sumptuous lemon raspberry and blackberry bars.
Lemon Raspberry Bars
1 C. butter, at room temperature
½ C. powdered sugar
2 C. flour
¼ t. salt
Zest of 2 lemons
2 C. sugar
6 T. fresh lemon juice
1 t. vanilla
6 T. flour
1 t. baking powder
About 24 raspberries (or your favorite berry)
Powdered sugar, for dusting
Preheat the oven to 350. Generously spray a 9” x 13” baking dish with non-stick spray.
In a large bowl, cream together the butter and powdered sugar with a mixer. When it is light and fluffy, add the flour a little at a time, mixing well between each addition. Add the salt and mix until combined. With your hands, press this mixture into the baking dish evenly. Bake for 10 minutes. Remove from the oven and set aside.
Meanwhile, in a large bowl, combine the sugar and the lemon zest. Rub the zest and the sugar between your thumb and fingers to release all of the oils and to flavor the sugar. (*You could save this lemon sugar in an airtight container for other uses if you’d like). Add the lemon juice, vanilla, flour and baking powder to the lemon sugar and beat with a mixer. Add the eggs, 1 at a time and mix thoroughly.
Pour the egg mixture over the baked crust. It should level out by itself, but you may need to use a spatula and push it around so it is even. Carefully place the raspberries into the lemon filling, spreading them out so that the whole mixture is dotted with red.
Cover loosely with aluminum foil and place back in the oven and bake for 20 minutes. Remove the aluminum foil and bake for another 10-12 minutes. Your lemon bars are ready when the filling has set and the top is lightly browned. Cut into your favorite shape, making sure to include raspberries in each one. Dust with powdered sugar. Serve with extra berries.
This recipe is loosely adapted from: http://www.twopeasandtheirpod.com/lemon-bars-recipe/