These bars have Lemon Cake, Lemon Curd with fresh raspberries, and Lemon Cheesecake layers. They are scrumptious and really hit the lemon spot! Enjoy!
Ingredients:
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**
Optional:
Lemon Zest
Extra powdered sugar for dusting
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**
Optional:
Lemon Zest
Extra powdered sugar for dusting
Directions
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!
· 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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