raspberry bars with lemon icing drizzle
With Raspberry picking time just round the bend, I thought that I would add a nice raspberry recipe!
prep time
20 Min
cook time
30 Min
method
Bake
yield
Makes 32 Brownies
Ingredients
- 3 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon grated lemon peel
- 1 cup butter
- 1 large egg, slightly beaten
- FILLING
- 12 ounces fresh or frozen raspberries
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 3 tablespoons cornstarch
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon pure vanilla extract
- ICING
- 1 1/4 cups powdered sugar
- 1 - 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon butter
How To Make raspberry bars with lemon icing drizzle
-
Step 1Heat 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
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Step 2In 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.
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Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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