Ingredients and Weight
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1/2 cup cold water
Filling
- 1 cup seedless raspberry jam
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon water
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- For the crust: in a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
- Add the cold water one tablespoon at a time, mixing until the dough just comes together. Form a ball with the dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Press the chilled dough evenly into the prepared pan and bake for 15-18 minutes, or until golden brown.
- For the filling: while the crust is baking, in a small bowl, whisk together the raspberry jam, lemon juice, sugar, cornstarch, and cinnamon. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until thickened.
- Pour the hot filling over the baked crust and spread it evenly.
- For the glaze: in a small bowl, whisk together the powdered sugar, lemon juice, and water until smooth. Pour the glaze over the filling and spread it evenly.
- Bake for another 25-30 minutes, or until the filling is bubbly and the glaze is set.
- Let the bars cool completely in the pan before cutting into squares.
Nutritional Information
(per bar)
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 2g
Dish Characteristics
- Tart and sweet
- Creamy and crunchy
- Perfect for picnics, potlucks, and desserts
User Comments
"These raspberry-lemon bars were a hit at my party! They were so easy to make and tasted amazing." - Sarah
"I love the combination of raspberries and lemon. These bars are the perfect summer treat." - John
"The glaze on these bars is what really makes them special. It's so smooth and creamy." - Mary
Special Precautions and Tips
- If you don't have parchment paper, you can grease and flour the baking pan instead.
- To make sure the bars are evenly baked, rotate the pan halfway through the baking time.
- Let the bars cool completely before cutting into them, otherwise, the filling may run out.
