Lemon and Raspberry Bars
Rated 5.0 stars by 1 users
Servings
12 bars
Here at Mrs Rogers HQ we're big fans of anything citrus so it's no surprise we're a little bit obsessed with these Lemon & Raspberry Bars. Simple and easy, they're the perfect addition to any picnic or party.
Ingredients
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1x Mrs Rogers Vanilla Cake Baking Mix (set 3 tbsp aside)
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150g room temperature butter (or a dairy free alternative such as Nuttelex)
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1 egg
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4 eggs
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2 lemons, zested
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3 tbsp Mrs Rogers Vanilla Cake Baking Mix
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2/3 cup icing sugar
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3/4 cup lemon juice, approx. 3 lemons
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2/3 cup fresh or frozen raspberries
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Mrs Rogers Baking Paper
Lemon and Raspberry layer
Directions
Nut free. Dairy free option.
Pre-heat oven to 175°C fan bake.
Pour Mrs Rogers Vanilla Cake Mix into a large bowl. Beat softened butter and egg together.
Set aside 3 tbsp of the Mrs Rogers Vanilla Cake Mix. Mix in the rest of Mrs Rogers Vanilla Base with the butter and egg until a dough forms.
Place on a sheet of baking paper and place another sheet on top. Use a rolling pin to roll out into a square, to fit the base of a 20x20cm baking tin. Remove the top layer of paper and transfer into the baking tin.
Bake for 20 minutes, until golden. Remove from oven.
Beat eggs, lemon zest, 3 tbsp of Mrs Rogers Vanilla mix, icing sugar and lemon juice on a high speed.
Pour lemon topping over the hot base and carefully drop raspberries into the mixture. Bake with topping for 20 minutes. Let slice cool on bench and put in the fridge for 2 hours to set.
Once set, cut into bars and store in an airtight container in the fridge. The bars should last up to one week in the fridge if stored correctly.