Red, White and Berry: Rasberry Lemon Bars

When I started this blog, I was requested to do a post on these amazing bars. So here it is- right in time for berry season.

I came across this recipe in a Country Home magazine a couple years ago after they ran a special on what to do with fresh berries. This is definitely not your average lemon bar. In fact, people who don't normally like lemon bars love these bars. They are the perfect combination of tangy, sweet and tart. They are also very easy but just a warning before you start whipping these little suckers up, they require refrigeration. Also, if you look at my last post about chocolate chip cupcakes, you can skip the foil lining by using the baking spray I suggested.

Prep: 25 minutes
Bake: 30 minutes total
Oven: 350 degrees

Ingredients:
2 cups all-purpose flour
1/2 cup powered sugar
2 tbsp cornstarch
3/4 cup butter
4 eggs, lightly beaten
1 1/2 cups granulated sugar
3 tbsp all-purpose flour
1 tsp finely shredded lemon peel (I occasionally leave this out)
3/4 cup lemon juice (you can use the kind in the produce section by the lemons to save you time)
1/4 cup half-and-half, light cream OR milk
1 1/2 cups fresh raspberries or blueberries

Line a 13x9x2 inch backing pan with foil, extending foil over ends of the pan. Grease the foil; set aside.

In a large bowl combine 2 cups flower, powdered sugar, cornstarch, and salt.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs (it's like making a pie crust, use a fork to press the butter into the flower mixture, if you need more instructions I suggest utubing this technique). Press mixture into bottom of prepared pan. Bake in a 350 degree oven 18 to 20 minutes or until edges are golden.

Meanwhile, in a medium bowl stir together eggs, sugar, 3 tablespoons flour, lemon peel, lemon juice and milk. Pour filling over hot crust. Sprinkle raspberries evenly over filling. Bake for 20 to 25 minutes more or until center is set. Cool completely in pan on a wire rack.

Grasping foil overhang, lift from pan. Cut into bars. Cover and store in the refrigerator up to 3 days. Makes about 38 bars.

Per serving: 116 calories 5 grams of fat (3 grams of sat fat) 17 gram of carbs, 1 gram of dietary fiber, 2 grams of protein.