by goodspoon
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goodspoon's Notes:
Expand1 cup unsalted butter, cut into 1 inch chunks Ask a question about this ingredient
1/4 cup brown sugar, packed Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
3/4 cups seedless raspberry preserves (or strawberry) Ask a question about this ingredient
2 cups fresh raspberries Ask a question about this ingredient
8 ounces cream cheese, softened Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
2 tablespoons fresh lemon zest Ask a question about this ingredient
2 tablespoons fresh lemon juice Ask a question about this ingredient
1/2 teaspoon vanilla Ask a question about this ingredient
Preheat oven to 350. Butter and flour your 9x13 or line it with aluminum foil, allowing some to come over the edges as you'll lift the bars up at the end to cut them. In a mixer beat the butter just about 30 seconds.
Ask a question about this stepAdd brown sugar and salt and beat until incorporated. With mixer off add in the flour then beat on low until blended then increase the speed so that it makes a nice crumbly dough. Break dough into pieces and place in the bottom of your prepared 9x13, pushing it together with your fingertips. Bake for 20 minutes until just golden then let to cool for 5 minutes.
Ask a question about this stepIf you're using aluminum foil brush it with butter so it will keep from sticking around the edges. Now add on your jam and spread it out evenly then sprinkle with the raspberries.
Ask a question about this stepIn a mixer beat the cream cheese for about 30 seconds then add in the sugar and flour until blended. With the mixer running add your eggs, lemon zest, juice, and vanilla. Mix it all until smooth. Pour over the raspberries and tilt the pan just a bit so it goes throughout the bars.
Ask a question about this stepBake for 25-30 minutes, just until set. Cool for an hour at room temperature then place in the fridge to cool for 2 hours. When you're ready to enjoy them either cut them straight out of the pan or lift them out with the aluminum foil and cut them up from there.
Ask a question about this stepSuch a pretty picture! Great job!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Thanks!