Cookie Recipes
Raspberry-Lemonade Bars
The bright-pink center of these squares will remind you, in appearance and taste, of pink lemonade.
Yield: 16 servings
Ingredients
Crust
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup glazing sugar or confectioners' sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 10 tablespoons soft butter
- 1 teaspoon vanilla extract
Filling
- 5 large eggs
- 3/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest (grated rind)
- 1 (12 ounce) bag frozen raspberries, thawed (about 3 cups raspberries), pureed and strained to make about 3/4 to 1 cup seedless puree
- 2 cups granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons Instant ClearJel or cornstarch
Topping
- 1 cup white chocolate chips or chunks
- 3 tablespoons cream
- 1 tablespoon corn syrup
Instructions
- Heat the oven to 350 degrees F. Lightly grease a 9 inch square pan, or line it with foil or parchment paper.
Crust
- In a medium size bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it. Press it into the bottom and 1/2 inch up the sides of the prepared pan.
- Prick the dough all over with a fork.
- Bake the crust for 22 to 26 minutes, until it's golden.
- Reduce the oven temperature to 300 degrees F.
Filling
- In a medium-size bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree.
- Whisk the ClearJel or cornstarch with the sugar and salt, then stir into juice mixture.
- Pour filling over the baked crust.
- Bake the bars in a preheated 300 degrees F oven for 30 to 35 minutes, until the middle is set.
- Cool before topping.
Topping
- Melt the white chocolate over low heat, or in the microwave.
- Stir in the cream and corn syrup. Spread over the cooled squares.
- Decorate with shaved white chocolate, if desired.
- When the topping is set, slice into squares.
- Refrigerate any uneaten squares.
Attribution
Recipe and photo used with permission from:
King Arthur Flour