Prep 40 mins
Cook 1 hr
The bright-pink center of these squares will remind you, in appearance and taste, of pink lemonade. From the website of King Arthur Flour.
- 1 1⁄2 cups unbleached all-purpose flour
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1 tablespoon lemon zest
- 10 tablespoons soft butter
- 1 teaspoon vanilla extract
- 5 large eggs
- 3⁄4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest (grated rind)
- 12 ounces bag frozen raspberries, thawed
- 2 cups sugar
- 1⁄8 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup white chocolate chips (or chunks)
- 3 tablespoons cream
- 1 tablespoon corn syrup
- Preheat the oven to 350°F
- Lightly grease a 9-inch square pan, or line it with foil or parchment paper.
- To make the crust:
- In a medium-sized bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it.
- Press it into the bottom and 1/2 inch up the sides of the prepared pan.
- Prick the dough all over with a fork.
- Bake the crust for 22 to 26 minutes, until it's golden.
- Reduce the oven temperature to 300°F
- To make the filling:.
- Puree and strain raspberries to make about 3/4 to 1 cup seedless puree.
- In a medium-sized bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree.
- Whisk the cornstarch with the sugar and salt, then stir into juice mixture.
- Pour filling over the baked crust.
- Bake the bars in a preheated 300F oven for 30 to 35 minutes, until the middle is set. Cool before topping.
- To make the topping:
- Melt the white chocolate over low heat, or in the microwave.
- Stir in the cream and corn syrup.
- Spread over the cooled squares.
- Decorate with shaved white chocolate, if desired.
- When the topping is set, slice into squares.
- Refrigerate any uneaten squares.