Makes: 32 bars at 18¢ each. Prep: 20 minutes. Bake: crust at 350° for 35 minutes; bake bars for to 35 minutes.

Source: Family Circle

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Recipe Summary

prep:
20 mins
bake:
35 mins at 350° (crust)
bake:
35 mins at 350° (bars)
Yield:
32 bars
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Ingredients

Crust:
Lemon Filling:
Raspberry Topping:

Directions

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  • Heat oven to 350 degrees F. Line 13 x 9 x 2-inch baking pan with aluminum foil.

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Crust:
  • Stir butter, sugars, vanilla and salt in bowl. Gradually stir in flour until smooth. Press dough into bottom of prepared pan.

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  • Bake in 350 degree F oven 35 minutes or until edges just start to brown.

Filling:
  • Whisk sugar and flour in large bowl. Whisk in eggs until smooth. Stir in lemon juice and rind.

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Topping:
  • Puree raspberries and sugar in food processor until smooth. Pour into small glass measuring cup.

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  • Spread filling over crust. Pour raspberry mixture in five parallel lines across width of pan, using 1 tablespoon for each. Refrigerate remaining raspberry to use for a dessert topping. Using tip of table knife, gently pull through raspberry lines from side to side in alternating directions, creating scallop design.

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Instructions Checklist
Instructions Checklist
  • Bake in 350 degree F oven 35 minutes, until set. Cool in pan on rack. Cut into bars.

Nutrition Facts

164 calories; total fat 7g; saturated fat 4g; cholesterol 55mg; sodium 23mg; carbohydrates 24g; fiberg; protein 2g.

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