LEMON-RASPBERRY CRUMB BARS
When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.
Provided by Bibi
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 2h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g
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Mabayomije Temitope
[email protected]I can't wait to try this recipe!
Mohan Barua
[email protected]These bars are the perfect way to use up leftover raspberries.
Wesley Montgomery
[email protected]I love the way these bars look! They're so elegant and perfect for a special occasion.
Sachintha Banuka Maldeniyaarachchi
[email protected]These bars were really easy to make, and they turned out so delicious! I will definitely be making them again.
Sha'Myrah Fisher
[email protected]I'm not a fan of crumb toppings, so I omitted it from this recipe. The bars still turned out great!
Edward Omer
[email protected]These bars were a bit too sweet for my taste, but I think that's because I used a little too much sugar in the filling.
Victoria Kusak
[email protected]I didn't have any lemons on hand, so I used lemon juice instead. The bars still turned out great!
Chanchal Kumar
[email protected]I had a hard time finding fresh raspberries, so I used frozen raspberries instead. The bars still turned out great!
Olivia Katende
[email protected]These bars were a bit too tart for my taste, but my husband loved them. He said they were the perfect balance of sweet and sour.
Edias Hamwenda
[email protected]I'm not a big fan of lemon desserts, but I really enjoyed these bars. The raspberry filling is tart and sweet, and the crumb topping is the perfect balance.
Karabo Kb
[email protected]These bars are the perfect summer dessert. They're light and refreshing, and they're always a hit at parties.
Malik Yaseen
[email protected]I love the combination of lemon and raspberry in these bars. The crumb topping is also amazing.
Mohammed Saber KGT
[email protected]These bars were easy to make and so delicious! I will definitely be making them again.
ArFin SuMon
[email protected]The lemon raspberry crumb bars were delicious! The crust was flaky and buttery, the filling was tart and sweet, and the crumb topping was the perfect finishing touch.
Ahmad Kamboh
[email protected]I've made these bars several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Michael Sharp
[email protected]These lemon raspberry crumb bars were a hit at my last potluck! Everyone loved the combination of tart and sweet, and the crumb topping was the perfect finishing touch.