On the lengthy list of special days in the month of May is this: May 6 is Lemonade Day! It’s true– the first Sunday in May is designated as a day for the appreciation and consumption of lemonade, specifically from a child staffed booth. This tasty day was actually created as a way to encourage young entrepreneurs by helping them set up neighborhood lemonade stands**. So, along with your refreshing glass of lemonade, why not consider a cookie bar with delicious complementary flavors. These bars taste like summer… fresh raspberries are layered on a tart lemon filling and shortbread crust, and topped with a sweet crumbled topping.
**LemonadeDay.org helps millions of kids around the nation learn what it takes to run a business in a fun and constructive way.
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bars
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- CRUST:
- 1 cup butter melted
- 1 cup sugar
- 1/2 cup light brown sugar packed
- 3 cups flour
- 1 tsp. salt
- FILLING:
- 2 eggs
- 1 cup plain Greek yogurt or sour cream
- 2/3 cup sugar
- 1/4 cup lemon juice
- 1 tbsp. lemon zest
- 1 tbsp. vanilla
- 1/2 cup flour
- RASPBERRY LAYER:
- 4 cup raspberries
- 1 cup sugar
- 1/4 cuo lemon juice
- 1 tbsp. lemon zest
- 2 tbsp. cornstarch
Ingredients
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- Preheat oven to 350. Line a 9" x 13" baking pan with parchment paper and grease paper.
- In large bowl, combine melted butter and sugars. Add the flour and salt and combine well. Reserve 1 1/2 cups of this mixture and press the remainder in the prepared pan. Set aside.
- In a large bowl, combine the eggs, yogurt or sour cream, lemon juice and zest and vanilla. Whisk until well combined, then add the flour and mix well. Pour over crust and set aside.
- In a large bowl, combine the raspberries, sugar, lemon juice, lemon zest and cornstarch and combine well. Spread this over the filling.
- Sprinkle the reserved crust mixture on top of the layers. Bake for 55 to 60 minutes or until top is golden and filling isn't runny. Remove from oven and cool completely. It will firm up as it cools.
- Chill in refrigerator before cutting into bars.