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Raspberry Lemonade Bars

Raspberry Lemonade Bars

Ingredients

Whole Wheat Shortbread Crust:

  • 1/2 cup softened salted butter
  • 1/2 cup brown sugar sucanat or another less processed sugar is recommended
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1 cup + 2 tbsp whole wheat pastry flour from soft wheat

Raspberry Lemon Filling:

  • 4 large eggs
  • 1/4 cup whole wheat pastry flour or white whole wheat
  • 1/2 cup liquid honey
  • 1 tablespoon lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • Scant 1 cup raspberry juice and pulp from approximately 2-2 1/2 cups frozen berries

Instructions

For the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare an 8x8 baking dish by spraying lightly with oil, or lining with parchment paper.  Set aside.  In a bowl, cream together the butter and sugar, beating for 4-5  minutes.  Add the vanilla, salt and 1/2 C flour.  Beat well before adding the rest of the flour.  Beat until completely combined(may still be crumbly).  Press into the prepared 8x8 pan and poke gently with a fork all over the dough.  The dough may be crumbly, just gently press any broken pieces back into place.  Bake shortbread 17-18 minutes until barely golden around the edges.  Remove from the oven and allow to cool a little while preparing the filling.

For the filling:

  1. Thaw the raspberries and puree in a blender, food processor or with an immersion blender.  Pour and press through a small sieve with a spoon to remove most, if not all, of the seeds.  Measure the puree, 1 C or just under is perfect.  Set aside till ready to use.
  2. In a large bowl, place the eggs and the whole grain flour.  Whisk together until no lumps remain.  Measure out and add the honey(warm the honey just slightly if it's solid).  Add the lemon zest and the freshly squeezed juice.  Whisk together until the honey combines with the lemon juice and eggs.  Add in the raspberry puree and whisk together.
  3. Pour the mixture over the crust while it's still warm and place back in the 350 degree oven.  Bake 28-30 minutes until the filling is set(the very center may still wiggle a little but will set completely as it cools).  Remove from the oven and cool completely and chill in the fridge before cutting into 16 squares and serving with a dusting of powdered sugar.

Recipe Notes

Adapted from my own Lemon Bar recipe.