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Saturday, August 29, 2009

Lemon Bar with Raspberries

The Altitude Adjustment Section
This is a simple recipe for a lemon bar covered with raspberries. I really don’t like conventional lemon bars but I like a thin layer of lemon filling covered with berries, it’s just a suggestion.

1 cup (1/2 pound) unsalted room temp butter
1 cup A.P. flour
1/4 cup confectioner’s sugar
2 eggs, well beaten
1 cup granulated sugar
grated zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons A.P. flour
1/2 teaspoon baking powder
2 cups fresh berries
Confectioner’s sugar for dusting the top

First you need to make the crust, so combine the flour, butter, and confectioners sugar in the bowl of your electric mixer and beat till ingredients come together. This mixture will be dry and crumbly. Dump the mixture into a 9 inch square pan and using your fingertips, press to form an even layer on the bottom of the pan. Bake the crust in preheated 350 oven for about 15 minutes till lightly browned. Now let crust completely cool on a wire rack.

To make the filling, combine the eggs, granulated sugar, lemon zest, flour and baking powder in a bowl and beat till slightly frothy. Pour into the cooled crust. Now put back into a 350 oven and bake for about 20 minutes till tart sets. It should be a little bubbly but should not be brown on top. Let cool completely, then carefully arrange the berries over the top of the tart and dust with the powdered sugar. Serve chilled.