Lemon Raspberry Crumb Bars Recipes

RASPBERRY LEMON CRUMBLE BARS

Steps:

• Preheat Oven to 375 F. Grease a 9 X 13-inch baking pan with cooking spray. Set aside.
• For the CRUST and CRUMBLE: In a large bowl, whisk together the sugar, baking soda, flour, salt, and lemon zest. Cut the butter and egg into the flour mixture with a pastry cutter. Or you can use your hands to crumble the mixture. The dough will be very crumbly. Take only about 2/3 of the crumble mixture into the prepared baking pan and pat down firmly in an even layer. Reserve the other 1/3 for the topping.
• Toss together the lemon juice, sugar, cornstarch, lingonberry jam, and raspberries until well combined. Pour the raspberry mixture on top of the crumbled crust in an even layer. And spoon any remaining lemon juice in the bowl on top of the raspberries.
• Sprinkle the remaining butter crumble mixture over the raspberry filling.
• BAKE on the center rack in the oven for 25 to 30 minutes, or until the top and sides of the crust are a golden color.
• Allow cooling completely at room temperature before cutting into bars and serving. Or chill before cutting into bars. Then cut into bars and serve.
• Yields:15 to 18 bars

LEMON-RASPBERRY CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
• Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
• While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
• Cut bars into 9 pieces and drizzle with raspberry sauce.

LEMON-RASPBERRY OATMEAL CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.
• Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.
• Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.