When Life Gives You Lemons...

Or, you buy too many, make lemon bars and Shrimp Scampi!   Is it sad that I didn't realize I had over a dozen lemons in the fridge?  Apparently, every time we go grocery shopping we pick up lemons. Wonder what's up with that?  I guess lemons have now become a staple for us?  I don't know why.  I'll figure it out later but for now, I need to decide what to make for dessert so that I can use up some of these lemons before they go bad.  I would make lemonade but I bought two half gallons of fresh lemonade just the other day so no need to make any.

I saw a recipe on Pinterest for Raspberry Lemon Bars and that's when I remembered my recipe from Taste of Home for Bake Sale Lemon Bars. I found it several years ago in a Taste of Home Magazine and I knew from the first bite that I would be making them for years to come.  It's been a favorite for family and friends alike.  So guess what I did?   I made my lemon bars but I added a little something, something.

Lemon Raspberry Bars  

    


Oh yeah,  I added some raspberries! Why didn't I think of this sooner? Oh well, better late than never. There's only one word to describe these bars: awesome! When you bite into one the flavor is tangy, sweet, and the buttery crust just crumbles in your mouth.   This could be trouble! What was I thinking?  

Try it if you must, but don't say I didn't warn you! These bars can be down right habit forming!



Raspberry Lemon Bars.  Adapted from Bake Sale Lemon Bars featured in Taste of Home. 

Crust
1-1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup butter or margarine, softened

Filling
3 eggs, lightly beaten
1-1/2 cups sugar
1/3 cup plus 1 teaspoon  all-purpose flour
1/2 cup lemon juice
1-1/2 teaspoons grated lemon zest
1-1/2 cups raspberry, fresh or frozen

Additional confectioners' sugar for dusting (optional)

Preheat oven to 350°.  Line a 13 x 9 in. baking dish with parchment paper.  Make sure that the paper comes up the sides of the baking dish.  Combine flour,  sugar, and butter; pat into a well lined baking dish.  Bake for 20 minutes.  While crust is baking strain raspberry through a fine mesh sieve.

This is what you don't want!

This is what you want!

Next, whisk together eggs, sugar, flour, and lemon juice until frothy. Add the juice from the raspberries along with the lemon zest to egg mixture. Blend well and pour over the hot crust. Bake for 25-35 minutes or until edges brown and center is set. Allow to cool before cutting into squares and dusting with confectioners' sugar. The parchment paper should allow you to remove the bars with ease.


                                                             Consider this my gift to you!

Enjoy!

   

   

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