I killed my summer-bearing raspberry plants last year by letting them get overgrown with weeds. I know, I know…but I always thought raspberries were kinda weedy- I mean, they would come up in the grass at our other house. I used to scoff (inwardly, of course) when people told me they couldn’t grow raspberries. I scoff no longer.
So here I am posting this decidedly summer-looking bar cookie recipe in the fall because the fall raspberries are producing like gang busters. And you know what they say-
When you’ve got lemons…oops. That’s not it. They don’t say anything about raspberries, do they? Anyway, I love lemon bars and adding fresh raspberries sends them straight to heaven.
Start by placing all the ingredients for the crust in a mixing bowl or food processor and mixing just until it just starts to hold together and looks like this:
If you let it go longer, it will become one big clump, making it harder to sprinkle evenly into the pan. Press into a pan and bake.
While the crust is baking, make the lemon filling. Mix the sugar and flour first in a bowl to make it easier to mix into the liquid ingredients. Notice how I’m reusing the mixing bowl the crust was just in without washing it first? I figure it was just butter and flour, etc. and how is that going to hurt the filling? I’m happy to use any shortcut I can find.
Add eggs, lemon juice and grated zest, and milk and mix well.
Pour over the hot crust and sprinkle raspberries evenly over the top. Bake for another 20 to 25 minutes or until the center is set.
Cool completely in pan on a wire rack. Grasp the overhang and lift the bars out of the pan before cutting into bars (I like to be able to lift bars out of the pan for easier cutting, so usually line the pan with parchment). Store in the fridge or freezer – if they last that long.
This is linked to:
Recipe Swap @ Prairie Story
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