Raspberry Lemon Bars with Lemon Glaze

Raspberry Lemon Bars:
– 1/2 c Salted Butter, Melted
– 1 Egg & 1 Egg Yolk
– 4 tbsp Fresh Lemon Juice
– 2 tbsp Lemon Zest
– 1/4 tsp Vanilla Extract
– 1 c & 2 tbsp Flour
– 1 c Granulated Sugar
– 1/4 tsp Baking Powder
– 1.5 c Frozen Raspberries, Thawed & Roughly Chopped
Lemon Glaze Topping:
– 3 c Powdered Sugar
– 3 tbsp Fresh Lemon Juice
– 1 tbsp Butter, Melted
– 1.5 tbsp Lemon Zest
– Optional: Yellow Food Coloring
– Sprinkle Pop Pina Colada and Sprinkle Pop To Dive For Sprinkle Mixes
Raspberry Lemon Bars: 
– Preheat oven to 350 degrees. Prepare an 8×8 inch pan by spraying with baking spray. Set aside.
– Whisk together flour, sugar and baking powder. Set aside.
– In a separate bowl, whisk together melted butter (slightly cooled), egg, egg yolk, lemon juice, lemon zest and vanilla extract.
– Slowly add dry mixture into wet mixture and mix until just combined.
– Carefully fold in chopped raspberries, folding as few times as possible so the color doesn’t bleed.
– Pour into prepared baking pan.
– Bake for approximately 25-30 minutes or until edges are slightly browned and begin pulling away from the edges.
– Allow bars to cool completely.
Lemon Glaze Topping:
– Sift powdered sugar into a medium sized bowl.
– Add in lemon juice, melted butter and lemon zest and mix until smooth. Feel free to add a bit more sifted powdered sugar if you’d like your glaze to be a bit thicker.
– Optional: add a couple of drops of yellow food coloring if you’d like the lemon glaze to have more of a yellow color.
– Once bars are completely cooled, pour glaze on top and spread into an even layer.
– While the glaze is still wet, apply sprinkles to the top of your bars.
– Place bars in fridge so that the glaze can set up. Approximately 1 hour.
– Remove bars from pan and cut into smaller pieces.
– Enjoy!

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