Raspberry Lemon Bars

Tart and sweet with a tender flaky crust, and my favorite color. Yum!

Raspberry Lemon Bars

Crust:
1/2 cup butter, softened
1/4 cup sugar
1/4 tsp vanilla
1 cup flour

Raspberry Lemon Layer:
3 large eggs
1½ cups sugar
zest of 1 lemon
1/2 cup lemon juice
1/2 cup raspberry pie filling or raspberry jam
1/2 cup flour
Powdered sugar to sprinkle

Preheat oven to 350°. For crust, cream butter, sugar and vanilla with electric mixer. Mix in flour and press into sprayed 8″x8″ square pan. Chill in refrigerator for 15 minutes. Bake for 15 minutes, or until very lightly browned. Remove from oven, leave oven on. For filling, whisk together eggs, sugar, zest, lemon juice, raspberry pie filling and flour. Pour over baked crust and bake for 25-30 minutes until filling is set. Let cool to room temperature and sprinkle with powdered sugar.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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