Lemon Raspberry Bars

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

4 Eggs

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/

Lemon Blueberry Pancakes

My mom is one of my biggest motivations and best role models.  From her hard work ethic to her adventurous & traveling spirit, she’s a stand up woman who I admire with all my heart.  This morning, the recipe is for her.  Happy early mother’s day, mom, and thank you for making me the person I am today.

These pancakes are small and light, but full of bright, fresh flavor.    They have a crunchy edge and bursts of warm blueberries that your mom will love too.  Serve them for breakfast or brunch for an elegant and refined start to your day. 

Zest and juice of 1 lemon

1 C. flour

1 C. milk

1 t. baking powder

2-3 T. sugar

3 T. ricotta cheese, whipped (optional)

2 eggs
1 pint Blueberries
Butter

Powdered sugar, to garnish

Extra blueberries and whipped cream, to garnish

Heat a large skillet over medium heat with 1 T. butter. 

Meanwhile, in a large bowl, combine the flour, baking powder and sugar.  In a second bowl, beat the milk, ricotta and eggs until they are thoroughly combined.  Add the wet ingredients to the dry and combine.  Add zest and enough lemon juice to create a wet batter. 

When the pan is hot, spoon small spoonfuls of the batter into the hot, buttered skillet and fry the pancakes.  Immediately add several blueberries to each pancake.  When small bubbles start to form, flip the pancakes and cook for another minute.  Remove from the pan and cover in foil to keep warm (or place in the oven at 200 degrees until your meal is ready).  Repeat with all of the pancake batter. 

To plate, pile a small stack of pancakes and add a healthy spoonful of whipped cream.  Sprinkle with blueberries and dust with powdered sugar.  Breakfast is served. 

*The ricotta works really well with the lemon.  It also adds fluffiness to the pancakes that eliminates their normal heavy nature.  I like to beat the ricotta to lose some of the graininess ricotta sometimes can have.