Happy Independence Day

Raspberry Lemonade Bars

yield: (about 30-32 bars-depending on the size cut)

Crust:

2 sticks unsalted butter, room temp

1/2 Cup sugar

2 Cups flour

pinch of salt

Cream the butter and sugar until light and fluffy. Whisk the flour and salt together, then add to butter/sugar and beat until combined. Prepare a 9×13 inch pan lined with parchment paper with a 2 inch overhang. Press the crust into the bottom of the pan and chill for 30 minutes. Preheat the oven to 350° F and bake for 15-20 minutes until very lightly browned. Place the pan on a wire rack while you make the filling.

Filling:

2 1/2 Cups sugar

zest of 3 lemons

1/2 Cup fresh lemon juice

1/2 Cup seedless raspberry puree (press fresh or thawed frozen raspberries through a fine sieve).

6 large eggs

1 Cup flour

red and/or burgundy gel paste food color (optional)

Confectioners sugar for serving

1. In a food processor pulse the sugar and lemon zest together several times; about 8-10. Add the lemon juice, raspberry puree, and eggs and combine until smooth. Add in the flour and pulse to combine. The filling is not quite the color that I liked- so I added a few drops of red and burgundy gel paste food coloring.

2. Pour the filling onto the crust and bake in a preheated 350° F oven for about 30 minutes until set; when you jiggle the pan the center should not look loose. Let pan cool over a wire rack. Refrigerate the pan of bars until well chilled before cutting into bars. Sprinkle with confectioners sugar before serving.