Thursday, July 15, 2010

Raspberry Lemonade Squares

Summer has officially arrived in Vancouver!  I celebrated this week by making some Raspberry Lemonade Squares.  
Okay, so the summer weather arrived sometime last week, but it came with such a vengeance it was far too hot to put the oven on.  Although the change in weather is lovely, summer is not my favourite season.  I dislike the leather seats my body likes to stick to in my car, allergies, being too hot to bake, allergies, and my current semester.  

Oh, and allergies.

But let's focus on the good, non?

There are so many fresh, seasonal fruits available, and when I saw the seemingly endless amounts of local raspberries at the market, I couldn't help myself and thought of making these bars instantly.

They turned out perfect, if not a little messy.  The recipe recommended lining the pan with parchment paper for easy post-baking removal, but I am lazy and did not.  Mistake.  Big crumbly mess everywhere.  I highly recommend the recommendations.  Because if you're like me (ie impatient with your glutton) you will go into a frenzy and want need one right away.  Because the smell is ridiculous.  And the texture and taste are perfection-- a shortbready base, not too sweet, with a tart raspberry lemon topping.  They're almost enough to make me love summer.

What's your favourite summer recipe?





Raspberry Lemonade Squares
from Sophistimom


for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) of unbleached all-purpose flour
pinch salt

for the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
1 egg
2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
pinch of salt
1-2 cups (150-275g) of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.) DO THIS OR SUFFER THE CONSEQUENCES!!!
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

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