Okay winter, I tried not to complain about you too much this year. Why you felt the need to dump 8 inches of snow on Morgantown and then drop to 2-degrees is beyond me, but hey whatever. Your time is almost up. It’s March, y’all! Bring on the Spring!
To get us all in the mood, I decided it was time to re-introduce bright, summery lemon to Mac + Molly. What says Spring more than gooey lemon treat? Oh yeah, one that also includes raspberry! I am definitely a chocolate girl, but you know what? These little lemon raspberry bars are exactly what I need to start picturing a world without snow.
Lemon Raspberry Bars Recipe:
1/2 cup butter (1 stick) – room temperature
3/4 cup white sugar
1 Tablespoon lemon juice
1 teaspoon lemon extract
2 eggs
3/4 cup flower + 1 Tablespoon
3/4 cup raspberries
1/4 cup powdered sugar
Preheat your oven to 350-degrees and grease an 8×8 baking dish, set aside.
In a mixing bowl, add your softened butter and sugar.
Cream together until it’s light and fluffy.
Add your eggs, one at a time. Mix until they’re completely combined.
Add in your lemon juice and extract.
Sprinkle in 3/4 cup of flour and mix until everything comes together.
Roughly chop your raspberries and then press them between a paper towel to remove some moisture.
Gently fold them into your batter.
Sprinkle the remaining Tablespoon of flour and fold together until everything is combined.
Pour into a greased 8×8 baking dish.
Bake for 25 minutes, until a toothpick comes out clean.
Let cool completely then sprinkle with powdered sugar.
What is the one recipe that reminds you most of warm weather?
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