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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These tasty bars are a takeoff on my all-time favorite lemon bars. I found this recipe in the June, 1994 issue of Better Homes and Gardens. Ingredients:
1 cup butter, softened |
3/4 cup powdered sugar |
2 cups all-purpose flour |
4 large eggs |
1 1/2 cups granulated sugar |
1/3 cup lemon juice |
2 tablespoons finely fresh shredded orange zest |
1/4 cup all-purpose flour |
1 teaspoon baking powder |
1 1/2 cups fresh raspberries (or combination) or 1 1/2 cups fresh blueberries (or combination) |
powdered sugar |
Directions:
1. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
2. Add the 3/4 C powdered sugar.
3. Beat until combined.
4. Add the 2 cups flour; beat until combined.
5. Press mixture onto the bottom of a greased 13x9-inch baking pan.
6. Bake in a 350° oven for 20 minutes or till golden.
7. Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
8. Beat for 2 minutes with an electric mixer till combined.
9. Sprinkle berries over crust.
10. Pour filling over berries, arranging berries evenly with a spoon.
11. Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
12. Cool thoroughly in the pan on a wire rack.
13. Cut into bars.
14. Just before serving, sprinkle with powdered sugar.
15. To store, cover and chill for up to 2 days.
16. Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
17. Thaw, covered, in the refrigerator for 24 hours.
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