blueberry crumb bars, these are best served cold!
P.S. I realized after making that while I halved the recipe, I failed to halve the amount of lemon juice in the recipe. These babies were TART. If you want mouth-puckering lemon flavor, go ahead and make my mistake...I prefer them with a much more subtle lemon flavor. Correct measurements below!
Raspberry Citrus Bars
adapted from allrecipes.com
-1 stick butter
-3/8 cup confectioners' sugar
-1 1/8 cup all-purpose flour, divided
-3/4 cup sugar
-1/6 cup lemon juice
-1 tbsp grated orange peel
-1/2 tsp baking powder
-1 small container raspberries
1. Cream butter and confectioners' sugar in a mixing bowl. Mix in 1 cup of flour until dough forms. Press dough into a greased 8x8 pan. Bake at 350F for 20 minutes, until lightly browned.
2. Clean out mixing bowl and beat eggs, sugar, lemon juice, and orange zest. Mix in remaining flour (1/8 cup) and baking powder.
3. Slice raspberries in half. Remove crust from oven. Top with halved raspberries until surface is full. Pour filling mixture over the raspberries and crust. Return to oven for 30 minutes, until the filling is set and lightly browned. Cool on a wire rack before refrigerating.