Monday, August 1, 2011


Here's a sweet treat for you! Found this recipe in a random ladies magazine, as I waited in a Dr's office. I love raspberries, so was excited to try this. It's just the right balance of fruitiness from the berries, tartness from the lemon zest and creaminess from the cream cheese. And the tender shortbread crust just adds to the yummy factor! I would imgaine you could substitute whatever berries you like best in this. Seems like it would be equally delicious made with blueberries. I'm thinking once Fall comes, you could even make this with apples, cinnamon and caramel!! I'm totally going to be experimenting with this one! It's a keeper!


1 cup butter, softened
1/4 cup light brown sugar, packed
1/2 tsp. salt
2 cups flour
3/4 cup seedless raspberry jam or preserves
2 cups fresh raspberries
1 (8 oz) pkg. cream cheese, softened
1/2 cup granulated sugar
1 Tblsp. flour
1 large egg
1 large egg yolk
2 Tblsp. fresh lemon zest
2 Tblsp. freshly squeezed lemon juice
1/2 tsp. vanilla
Powdered sugar (for garnish)

Preheat oven to 350. Line a 13 x 9 baking pan with foil - extending extra foil over ends of pan (to lift bars from pan later). Set aside. In a large bowl, beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.
Add brown sugar and salt. Beat on low speed until incorporated - 30 seconds or so. Add the 2 cups of flour and beat on low speed until the flour is incorporated. Don't undermix it, or it will be too crumbly. Break dough into small chunks and place in prepared pan. With your fingers, pat dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool for 5 minutes.
Lightly brush exposed sides of foil with softened butter to keep filling from sticking.
Spread jam over cooled crust.
Sprinkle evenly with fresh raspberries.
With a lemon zester, remove peel from lemon, making sure to avoid the bitter white pith. Don't try to do this ahead of time - do it right as you are baking.
In a large bowl beat cream cheese with electric mixer on medium high for 30 seconds or until creamy. Mix in granulated sugar and 1 Tblsp of flour until blended. With mixer running, add egg and egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
Pour custard batter evenly over berries. Tilt pan back and forth to distribute the custard evenly. Bake at 350 for 20 - 30 minutes or until barely set. Cool on wire rack for 1 hour. Cover and refrigerate for 2 hours. Top will crack slightly as it cools.
Use foil to lift the bars from the pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from the sides of the bars.
Cut into long bars. Peel foil from bottom and transfer to cutting board using side of a long knife or spatula. Cutting first on the foil results in cleaner edges. Cut into 24 squares.
Sprinkle very lightly with powdered sugar

Yield: 24 bars

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