I've taken a classic dessert - lemon bars - and added a fresh spin to it. Mixing in mashed raspberries to the lemon filling gives some texture and (even more) delicious flavor to these bars! I think this would also be good if you added mashed blueberries or even strawberries. The original lemon bar recipe comes from one my favorite chefs, Ina Garten. I don't think I've ever made a recipe of hers that I didn't love.
Crust:
1/2 pound unsalted butter, room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
Filling:
6 extra-large eggs, room temperature
3 cups granulated sugar
1 1/2 tablespoons grated lemon zest (about 4 lemons)
1 cup freshly squeezed lemon juice
1 cup raspberries, mashed
1 1/4 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, raspberries, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioners' sugar.
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