1/2 cup seedless raspberry jam, stirred to loosen up
1/2 cup fresh lemon juice (about 2 lemons)
grated zest of 1 lemon (about 1 1/2 tsp)
Instructions
Heat oven to 350. Line 13x9 baking pan with non-stick foil.
Crust and Crumbs- Combine 2 cups of the flour the sugar, almonds and salt in a food processor. uplse to finely grind almonds and blend all ingredients. While processor is running, add butter and vanila. Reserve 2/3 cup crumbs and press rest into bottom of prepared apn. Bake at 350 for 25 minutes. Meanwhile, with your hands, blend remaining 2 Tbsp flour into reserved crumbs.
Filling- In a medium-size bowl, whisk sugar and flour. Whisk in eggs, then raspberry jam. Whisk in lemon juice and zest.
Remove crust from oven and pour filing over crust. Return to oven and bake 15 minutes, or until filling is set. Sprinkle crumbs over tope of bar and bake an additional 15 minutes. Cool in pan on rack. Chill before cutting into bars. Refrigerate until packaging or serving.
Originally Submitted
2/21/2012
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