OPEN KITCHEN with NATHAN SCOTT
This simple recipe combines lemon squares and raspberry bars all into one delicious dessert!
Makes one 9-by-9-inch pan
|1||cup all-purpose flour|
|½||cup confectioner’s sugar, plus more for garnish|
|½||cup (1 stick) unsalted butter, plus more for greasing|
|1½||teaspoons pure vanilla extract|
|1½||cups fresh or frozen raspberries, plus more for garnish|
|1½||cups granulated sugar|
|¼||cup, plus 1 teaspoon, freshly squeezed lemon juice|
|2||large eggs, lightly beaten|
|½||teaspoon baking powder|
- Preheat the oven to 350°F. Grease a 9-by-9-inch baking dish with butter. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the flour, confectioner’s sugar, ¼ teaspoon salt, butter, and vanilla extract until they form a smooth dough. Press into the prepared pan and bake in the preheated oven until the dough is lightly golden and set, 25 to 30 minutes. Remove and cool.
- Meanwhile, in a saucepan set over medium-high heat, combine the raspberries with ½ cup granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons cornstarch. Simmer, stirring occasionally, until the raspberries have cooked down and the mixture has thickened. Remove from the heat and spread in the baking dish over top of the cooled cookie crust.
- In a mixing bowl, whisk the eggs together with the remaining cup of granulated sugar, 2 tablespoons cornstarch, ¼ cup lemon juice, and baking powder. Season the mixture with a pinch of salt. Pour the lemon mixture into the baking dish, over top of the raspberry mixture.
- Bake in the preheated oven until the lemon topping is set, 25 to 30 minutes. Transfer to a wire rack and cool completely. To serve, remove the bars from the pan and generously dust with additional confectioner’s sugar before cutting into squares.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen