Raspberry Lemonade Bars

The special treats I made for my Birthday this year where Black forest Parfaits, Key Lime Pie cupcakes, and Raspberry Lemonade Bars.  I got to share my treats this year with family in CO. and everyone enjoyed them.  This post I am going to share the recipe for the bars.

 

RASPBERRY LEMONADE BARS (Adapted from The Improv Kitchen)
Crust:
9 tbsp butter
1/4 cup sugar
1 cup flour
1 tsp vanilla essence
pinch of salt

Filling:
2 1/2 cups frozen raspberries, thawed
1 cup sugar
2/3 cup lemon juice (about 3-4 medium lemons)
zest of 3 lemons
3 egg whites
1 egg
2/3 cup flour
pinch of salt, extra

Preheat the oven to 350F. Line and grease a 8x8 inch square baking dish.
To make the crust, cream together butter and sugar until light. Add the flour, vanilla and salt and mix until combined well. Do not over mix as this can make the base tough. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.

To make the filling, place all thawed raspberries in a fine sieve and press them into a large bowl with the back of a spoon. Discard the caught seeds and skin. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated.
Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Cool on the bench before placing in the refrigerator to set completely (about 3-4 hours) Cut and decorate as desired.