New recipe to try today! Raspberry Lemonade Bars-sounds good? I got the recipe from http://lickthatspoon.blogspot.com.au/ and adapted it to suit me. :)
Ingredients:
Base:
250g unsalted butter, softened
1/4 cup caster sugar
1 cup flour, sifted
1 tsp vanilla essence
pinch of salt
Filling:
2 1/2 cups frozen raspberries, thawed (microwave for 1 minute if you like)
3/4 cup caster sugar
2/3 cup lemon juice (about 3-4 medium lemons)
zest of 3 lemons
3 egg whites
1 egg
2/3 cup flour
pinch of salt, extra
Preheat the oven to 170 degrees celcius. Line and grease a 8x8 inch square baking dish.
To make the base, cream together butter and sugar until light. Add the flour, vanilla and salt and mix until combined well. Do not over mix as this can make the base tough. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.
To make the filling, place raspberries in a bowl and use a stick blender to puree them. You can strain out the seeds if you don't like them. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated. I just gave the mixture a whiz with the stick blender again, to make it smooth.
Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Allow to cool, before placing in the refrigerator to set completely (about 3-4 hours).
What do you think? I just tasted it, and it is beautiful! What a lovely recipe! Will definitely be making it again and again!
Tip: Chill as long as you can, to make the slice easier to cut, it can get a bit sloppy!
Ingredients:
Base:
250g unsalted butter, softened
1/4 cup caster sugar
1 cup flour, sifted
1 tsp vanilla essence
pinch of salt
Filling:
2 1/2 cups frozen raspberries, thawed (microwave for 1 minute if you like)
3/4 cup caster sugar
2/3 cup lemon juice (about 3-4 medium lemons)
zest of 3 lemons
3 egg whites
1 egg
2/3 cup flour
pinch of salt, extra
Preheat the oven to 170 degrees celcius. Line and grease a 8x8 inch square baking dish.
To make the base, cream together butter and sugar until light. Add the flour, vanilla and salt and mix until combined well. Do not over mix as this can make the base tough. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.
To make the filling, place raspberries in a bowl and use a stick blender to puree them. You can strain out the seeds if you don't like them. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated. I just gave the mixture a whiz with the stick blender again, to make it smooth.
Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Allow to cool, before placing in the refrigerator to set completely (about 3-4 hours).
What do you think? I just tasted it, and it is beautiful! What a lovely recipe! Will definitely be making it again and again!
Tip: Chill as long as you can, to make the slice easier to cut, it can get a bit sloppy!
Fresh out of the oven...
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