raspberry bars with lemon icing drizzle

★★★★★ 2 Reviews
cyrene avatar
By Linda Kauppinen
from Greenwood, FL

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

serves Makes 32 Brownies
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For raspberry bars with lemon icing drizzle

  • 3 c
    all purpose flour
  • 1 1/2 c
    granulated sugar
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    grated lemon peel
  • 1 c
  • 1 lg
    egg, slightly beaten
  • 12 oz
    fresh or frozen raspberries
  • 1 1/4 c
    granulated sugar
  • 1/4 c
  • 3 Tbsp
  • 1/2 tsp
    grated lemon peel
  • 1/2 tsp
    pure vanilla extract
  • 1 1/4 c
    powdered sugar
  • 1 - 2 Tbsp
    fresh squeezed lemon juice
  • 1 Tbsp

How To Make raspberry bars with lemon icing drizzle

  • 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.