Did you know that raspberries can be red, purple, black or gold in color!? Even though gold raspberries tend to be the sweetest, we chose to use juicy red raspberries for our fresth, bariatric friendly Raspberry Lemon Bars!
With their delicious lemon filling and nutty cookie crust, these bars are sure to satisfy your sweet tooth.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup powdered sugar
- 1/4 cup chopped walnuts
- 1/8 teaspoon salt
- 3 tablespoons cold butter , cut into pieces
- 2 tablespoons vegetable oil
- 1 tablespoon cold water
- 1/2 cup sugar
- 2 tablespoons all purpose flour
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 2 eggs
- 1 egg white
- 1 cup fresh raspberries
- powdered sugar , for dusting
- Preheat oven to 350F.
- Lightly grease an 8×8 baking dish with cooking spray and set aside.
- In a food processor, combine flours, powdered sugar, walnuts, and salt; pulse to combine.
- Add butter and oil; continue to pulse until mixture is crumbly.
- Add cold water and pulse until mixture resembles coarse meal.
- Transfer mixture to previously prepared baking dish and press into bottom of pan.
- Bake for 18 minutes.
- In a mixing bowl, whisk together the sugar, 2 tablespoons flour, lemon juice, lemon zest, eggs and egg white; whisk until thoroughly incorporated and smooth.
- Remove baked crust from oven and let stand 2 minutes.
- Reduce oven temperature to 325F.
- Arrange fresh raspberries over the baked crust.
- Pour lemon mixture over raspberries.
- Bake for 22 to 25 minutes, or until topping is set.
- Remove from oven and cool completely in pan on a wire rack.
- Cover and chill in the freezer for at least 1 hour.
- Optional: Place bottom of baking dish in a larger pan filled with hot water so it’s easier to cut out the squares. Keep in hot water for about 30 seconds.
- Sprinkle bars with powdered sugar.
- Cut and serve.
This recipe comes courtesy of Diethood