Tuesday, July 7, 2015

Triple lemon bars with raspberries

These bars have Lemon Cake, Lemon Curd with fresh raspberries, and Lemon Cheesecake layers.  They are scrumptious and really hit the lemon spot!  Enjoy!

1 Box Lemon Cake Mix
5 large eggs, room temp
1/2 cup butter, melted
Tube of Lemon pie filling (you won't use the entire amount)
1/4 C Sweet condensed milk
1/2 TBSP Cornstarch
12 oz cream cheese, softened
1/4 cup lemon juice, room temp
1 tsp Vanilla
2 cups Powdered sugar
1 cup Raspberries, frozen whole
1 TBSP Raspberry Juice**
Lemon Zest
Extra powdered sugar for dusting

Freeze your berries!
·         Freezing your berries makes them easier to work with and hold up a little bit better while baking.
·         Line a cookie sheet with parchment paper and place them so that they don't touch.
·         Freeze for at least 2 hours, up to overnight.
When the berries are frozen and ready for use….
·         Grease13*9 glass pan
·         Preheat oven to 325
·         Combine cake mix with 1 large egg & melted butter.
·         Press cake mix evenly into bottom of pan
·         Drop the raspberries evenly onto the cake mix
·         Make the Lemon curd.  In a large bowl, add Lemon pie filling (1.5 - 2 cups), 1 egg,  sweet condensed milk, 1 / tbsp corn starch, splash of lemon juice.   Beat until combined, about 2 minutes. 
·         Spoon the mix over the raspberries, carefully smoothing over, but not squishing them (this is why frozen berries work really good)
·         Place the dish in the freezer to set while making the last layer.
·         In another large bowl, beat 3 large eggs, cream cheese, powdered sugar, remaining lemon juice, and  vanilla until well blended.  Spoon and smooth over the lemon pie layer.
·         Carefully drop teaspoon size amounts of the remaining lemon pie filling.  Dot with raspberry juice (if you have it).
·         Sprinkle a little bit of Lemon Zest over the top for some fantastic aroma (I skipped this step in mine because I did not have any lemons, but it would be amazing here!!)
·         Bake at 325 for 45-60 minutes or until the center is set (Do the Jiggle Test to determine as the time will depend on your oven)
·         Let cool and then chill for at least 4 hours.
·         Cut into squares when cool, and dust with powdered sugar.
·         Share with Co-workers, Family, and Friends!
**Raspberry juice can be made by pressing 1/4 cup of fresh raspberries through a fine mesh strainer.  Stored in the fridge this juice can be used to add color or flavor, or pretty dots on the top of your bars!

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