Raspberry-Swirl Lemon Bars

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

Raspberry-Swirl Lemon Bars
Yield: 32 bars Prep 20 mins Bake 350°F 35 mins (crust) Bake 350°F 35 mins (bars)

Ingredients

Crust:
  • 1 cup (2 sticks) butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 2 cups all-purpose flour
Lemon Filling:
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour plus 1 tablespoon
  • 6 eggs
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon rind
Raspberry Topping:
  • 1/2 package (10-ounce package) frozen raspberries in syrup, thawed
  • 1 tablespoon granulated sugar

Make It

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

Crust:

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

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

Filling:

4. Whisk sugar and flour in large bowl. Whisk in eggs until smooth. Stir in lemon juice and rind.

Topping:

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

6. 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.

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

Nutrition Facts

Amount Per Serving: cal. (kcal): 164, Fat, total (g): 7, chol. (mg): 55, sat. fat (g): 4, carb. (g): 24, fiber (g): , pro. (g): 2, sodium (mg): 23, Percent Daily Values are based on a 2,000 calorie diet.