Sunshine Lemon-Raspberry Bars
Are you looking forward to warm weather and easy fruity desserts? While these Sunshine Lemon-Raspberry Bars are delicious any time of the year they remind me of sunshine and warm weather. The white chocolate drizzle ties the lemon juice and raspberry jam flavors together perfectly!
Servings 15 people
- 1 cup butter softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 6 eggs
- 2 1/4 cup sugar
- 3/4 cup lemon juice from concentrate
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 cup raspberry jam
- 1/2 cup vanilla baking chips
Heat oven to 350°F. Beat butter in large mixer bowl until fluffy. Add powdered sugar; beat until combined. Gradually beat in 2 cups flour.
Press dough into bottom of a greased 13 x 9-inch baking pan. Bake ro 18 to 20 minutes or until golden.
Combine eggs, granulated sugar, lemon juice, ½ cup flour and baking powder in large mixer bowl; beat 2 minutes. Pour over hot crust. Bake 25 minutes longer or until custard is set and top is golden. Place pan on wire rack to cool.
Spread raspberry jam evenly over the custard.
Place baking chips in microwave-safe bowl. Microwave on high 1 minute; stir. Microwave 30 seconds longer or until smooth when stirred. Drizzle over cooled bars. Store in refrigerator.
Calories: 410kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 139mg | Potassium: 146mg | Fiber: 1g | Sugar: 42g | Vitamin A: 473IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg