raspberry lemon bars

How To Make raspberry lemon bars

• 1

  Preheat oven to 350 degrees F (175 degrees C). Line an 8"×8" pan with parchment paper or spray the pan with cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Add the vanilla, lemon zest, salt and ½ cup of the flour. Mix well and then add in the rest of the flour. Continue beating until well combined (it's okay if it's crumbly).
• 2

  Press onto the bottom of the pan and bake for 15 - 17 minutes until it just starts to brown around the edges. Remove the pan from the oven and let cool while preparing the raspberry lemon filling. Thaw raspberries and then puree them in a food processor or immersion blender. Press the raspberries through a food mill or a small sieve. Try to remove most of the seeds. Measure out 1 cup of puree (slightly less than 1 cup is also okay). Set this aside.
• 3

  Place the eggs and whole grain flour in a large bowl and whisk until no lumps remain. Be sure to get out all the lumps now because it will be difficult later! If your honey is solid, gently warm it in the microwave so that it's pourable. Add the honey to the egg and flour mixture and stir. Add the lemon zest and lemon juice and whisk until well combined. Stir in the raspberry puree and mix until thoroughly combined. Pour the raspberry mixture over the crust and bake for 28-30 minutes in the 350 degree oven. The filling should be mostly set, but the middle might jiggle a little. It will continue to set while cooling. Cool the bars completely and then place in the refrigerator to chill for another 2 hours before cutting. Store covered in the refrigerator for up to 5 days.
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