Lemon Raspberry Bars
Description
These bright and lemony bars are a cross between cake and cookies. They are easy to make and make a great dessert for a potluck dinner.
Ingredients
Bars:
1 1⁄2 c. granulated sugar
8 T. unsalted butter, melted
2 large eggs, at room temperature
1 egg yolk, at room temperature
1⁄3 c. sunflower seed oil or other neutral oil
4 T. lemon zest
2 T. milk, at room temperature
2 t. real vanilla extract
1 1⁄2 c. bread flour
1 1⁄2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. sea salt
12 oz. fresh raspberries
Lemon Glaze:
1 ½ c. powdered sugar
1 T. lemon zest
1 T. freshly squeezed lemon juice
1 - 3 T. milk, or more as needed to thin
Directions
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Preheat oven to 375 degrees. Grease a 9 x 13" baking dish; line with parchment paper, with excess hanging over the sides.
Bars:
In a bowl, whisk together sugar, butter, eggs, egg yolk, oil, lemon zest, milk and vanilla until thoroughly blended.
In another bowl, whisk together bread flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture;
stir until barely blended. Add in raspberries; continue to blend until just combined and raspberries are evenly distributed. The raspberries may bleed a little. The dough will be thick.
Spoon dough into prepared baking dish; gently press down with dampened hands to cover the bottom of the dish.
Bake in the center of the oven 35 - 40 minutes. Remove from oven. It will continue to firm up while it cools. Let cool completely.
Lemon Glaze:
In a small bowl, whisk together powdered sugar, lemon zest and lemon juice; add in milk, 1 T. at a time, until the desired consistency is reached. It should be thick enough to not run off the bars, but thin enough to drizzle.
Drizzle glaze over bars.
Serve.
18 servings.