Raspberry Citrus Bars Recipe

3 1 2
Raspberry Citrus Bars Recipe
Raspberry Citrus Bars Recipe photo by Taste of Home
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Raspberry Citrus Bars Recipe

Read Reviews
3 1 2
Publisher Photo
This dessert was an instant hit with my family when I first made it. The combination of raspberries, lemon juice and orange peel gives it a unique taste.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2-1/4 cups all-purpose flour, divided
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/3 cup lemon juice
  • 2 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1-1/2 cups unsweetened raspberries

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 2 cups flour just until combined.
Press mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned.
Meanwhile, in a large bowl, beat the eggs, sugar, lemon juice and orange peel. Combine the baking powder and remaining flour; gradually add to egg mixture. Sprinkle raspberries over the crust. Pour filling over the berries.
Bake for 30-35 minutes or until lightly browned and filing is set. Cool on a wire rack. Store in the refrigerator. Yield: 12-15 servings.
Originally published as Raspberry Citrus Bars in Country August/September 2001, p51

Nutritional Facts

1 each: 304 calories, 14g fat (8g saturated fat), 89mg cholesterol, 168mg sodium, 42g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2-1/4 cups all-purpose flour, divided
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/3 cup lemon juice
  • 2 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1-1/2 cups unsweetened raspberries
  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 2 cups flour just until combined.
  2. Press mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned.
  3. Meanwhile, in a large bowl, beat the eggs, sugar, lemon juice and orange peel. Combine the baking powder and remaining flour; gradually add to egg mixture. Sprinkle raspberries over the crust. Pour filling over the berries.
  4. Bake for 30-35 minutes or until lightly browned and filing is set. Cool on a wire rack. Store in the refrigerator. Yield: 12-15 servings.
Originally published as Raspberry Citrus Bars in Country August/September 2001, p51

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MY REVIEW
nancyred46 User ID: 4568684 32796
Reviewed Jul. 5, 2010

"These did not turn out as I had hoped. I like the idea of the citrus and raspberries, but didn't like the end result. The orange peel was terribly over powering and gave the bars a bad texture. Maybe would be good with orange juice instead of peel. Also thought there wasn't enough filling for the amount of crust."

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