Monday, September 19, 2011
Wow, it has been way too long since my last post. I usually do the majority of my posting over the summer, but this summer was different considering I moved 1,000 miles away and still do not have a kitchen of my own. My aunt and uncle have been kind enough to allow me to use their baking supplies while I stay with them, so I finally made something!
I really like these raspberry lemonade bars because of the not-so-tart flavor compared to regular lemon bars, but mine did not turn out the best...The middle ones were super squishy and ended up melding together after a couple days. Thankfully, the outside ones were cooked all the way and tasted really good! However, I think the custard layer is too thick for my liking, so I'm going to alter the recipe to include less wet ingredients. This will also hopefully allow all of the bars to be cooked through. Let me know if it's a success!
For the crust:
18 tbsp unsalted butter, softened
1/2 cup sugar
2 cups flour
1/2 tsp salt
For the raspberry lemon layer:
2 1/2 cups sugar
1 1/3 cups flour
3 tbsp lemon zest
1/4 tsp salt
3 cups frozen raspberries, thawed
4 large egg whites
2 large eggs
3/4 cup freshly squeezed lemon juice
Preheat oven to 350°F. Line a 9x13 baking dish with foil and grease.
Cream the butter and sugar together with an electric mixer. Add the flour and salt and mix on low until the mixture resembles coarse meal. Press the mixture evenly into the bottom of the prepared pan. Bake for 25 minutes until golden brown.
While the crust is baking, combine the sugar, flour, lemon zest and salt in a large bowl and mix well. Add the raspberries to a fine mesh sieve and press the fruit through, mashing with a spatula, to extract as much juice and pulp as possible, straining out the seeds. Add the egg whites and eggs to the dry ingredients and mix well to blend. Mix in the raspberry puree and lemon juice until smooth.
Pour the mixture over the crust and bake until the center is just set and not longer jiggles when gently shaken, about 35-40 minutes. Transfer to a wire rack to cool to room temperature. Cover and chill in the refrigerator, at least 2 hours.