Raspberry Bars with Lemon Icing Drizzle

Linda Kauppinen

By
@cyrene

With Raspberry picking time just round the bend, I thought that I would add a nice raspberry recipe!


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Comments:

Serves:

Makes 32 Brownies

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

3 c
all purpose flour
1 1/2 c
granulated sugar
1/2 tsp
baking soda
1/2 tsp
grated lemon peel
1 c
butter
1 large
egg, slightly beaten

FILLING

12 oz
fresh or frozen raspberries
1 1/4 c
granulated sugar
1/4 c
water
3 Tbsp
cornstarch
1/2 tsp
grated lemon peel
1/2 tsp
pure vanilla extract

ICING

1 1/4 c
powdered sugar
1 - 2 Tbsp
fresh squeezed lemon juice
1 Tbsp
butter

Directions Step-By-Step

1
Heat oven to 350 degrees
In a large mixing bowl combine flour, 1 1/2 c sugar, baking soda, and 1/2 tsp peel.
Using pastry blender cut in chilled butter and the egg until the mixture resembles coarse crumbs.
Reserve 2 cups of flour mixture.
Press remaining flour mixture evenly into ungreased 15 1/2 x 10 1/2 inch jelly roll pan to form base.
Bake for 8 minutes
2
In 2 quart saucepan combine filling ingredients.
Cook over medium-high heat until raspberry (if frozen, are defrosted and thickened)filling is thickened, stirring frequently.
Spread filling evenly over the base.
Sprinkle reserve flour mixture evenly over the filling.
Bake for additional 15 to 20 minutes or until golden brown.
Cool slightly.
3
In small mixing bowl combine icing ingredients
Stir until smooth.
Using spoon or pastry bag with small round tip drizzle icing over warm bars.
Cool completely before cutting.

About this Recipe

Course/Dish: Cakes, Cookies, Other Desserts
Main Ingredient: Flour
Regional Style: Southern
Other Tag: For Kids