In honor of #4sqDay (@foursquareday) I decided to make Lemon-Raspberry Squares. These morsels of goodness need to be made with fresh lemon juice for optimal taste!
For the crust-
- 1 c. butter, softened
- 2 c. flour
- 1/2 c. confectioners sugar
- 1/2 tsp. baking powder
- 1/4 tsp salt
- 1 tsp. lemon zest
- 6 eggs
- 2 c. sugar
- Juice of 6 fresh lemons
- Zest of 1 lemon
- 1 tsp. lemon extract
- 1 tbsp. flour
- 1 jar raspberry preserves
- Preheat the oven to 350 degrees.
- In a standing mixer combine the butter, flour, confectioners sugar, baking powder, salt and lemon zest until the crust gains a grainy/crumbles consistency.
- In a large, glass 13×9 in. baking dish, spray some on a non-stick spray like Pam or use butter to grease the pan. Pour in the crust mixture and spread around the dish. Pat it down evenly so the crust begins to stick together. Bake for 15 minutes.
- Take the pan out of the oven and let cool.
- Spread one jar of raspberry preserves (or blend together your own raspberries for a fresh effect) onto the crust. Make sure it’s evenly distributed.
- Prepare the lemon filling! Whisk the eggs, sugar, lemon juice, lemon extract, and flour together. Pour over the crust/raspberry topping.
- Bake for about 20 minutes.
- Lower the heat to 325, rotate the pan in your oven (trust me) and bake for another 25 minutes.
- Allow to cool, top with some additional confectioners sugar and refrigerate! I would suggest refrigerating for at least an hour before slicing, but I refrigerated mine over-night for optimal setting.
The lemon-raspberry flavor was beyond amazing and well balanced, but I’m wondering how strawberry preserves would taste. I’m thinking strawberry lemonade bars…hmmm.
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