Seven delectable dishes share the plate, but who are we kidding, you’ve picked your fav – the one you want to be the last bite of the meal. The closer.
This is such a morsel.
Tart, light, buttery, and palate cleansing, – this bar is like sorbet in cookie/bar form.
Make sure your butter is good and room temp, the crust will come together much easier. When making the filling be sure to mix the lemon and raspberry juice well, or it will separate. I’d recommend giving yourself time to let the filling set, and chill before serving, I think it’s much more enjoyable the firmer it is.
This crust will make you a believer in powdered sugar in your crust. With only three ingredients, this crust is just the right amount of sweet and buttery to get the job done. She holds her on against the filling like a champ.
A tiny square is all you need to satisfy the sweet tooth… or move onto the next cookie 🙂
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
3/4 cup butter, softened
6 cups frozen raspberries
2/3 cup pomegranate juice
1/4 cup lemon juice
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 eggs, lightly beaten
Pomegranate seeds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
For crust, in a large mixing bowl stir together flour and powdered sugar; add butter. Beat with an electric mixer on low to medium speed just until mixture starts to cling (mixture may seem crumbly at first but will come together with continued beating). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 14 minutes.
Meanwhile, in a medium saucepan combine frozen raspberries and pomegranate juice. Cook over medium-high heat about 5 minutes or until most of the berries are softened. Pour mixture through a fine-mesh sieve, pressing berries with a spoon to release their juices. Measure 2 cups juice, adding more pomegranate juice if necessary. Stir in lemon juice.
In a medium bowl stir together granulated sugar, cornstarch, and salt. Stir in eggs until combined. Stir in juice mixture. Pour mixture evenly over hot crust.
Bake about 30 minutes more or until edges begin to brown and center appears set.* Cool in pan on a wire rack. If desired, cover and chill until serving time. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. If desired, sprinkle with pomegranate seeds before serving. Store, covered, in the refrigerator.
From Better Homes & Gardens