Yep, it's Sugar High's 1st birthday. Can you believe it? I can't! A year ago, I had hoped Sugar High would still be here today, but I have to admit I didn't think it actually would be. Even though I took a hiatus for a little while (which I'm still trying to climb out of), I'm still here and going strong! Starting this blog is one of the best things I've ever done, and I'm really looking forward to sharing another tasty year with you!
I decided to celebrate 1 year with a treat that I've had my eyes on for a long, LONG time- Raspberry Lemonade Bars. I love citrusy foods - especially lemonade, and once I saw the gorgeous pink color of these bars, I just couldn't resist!
These bars are a lot easier to whip up than I thought they would be, they take very little effort for great flavor. They're very creamy and VERY tangy, the crust and powdered sugar topping give them the perfect balance of sweetness. Once the three bars pictured were done modeling for me, I happily gobbled them up without a care.
Recipe from Sophistimom and How Sweet It Is
For the crust-
9 Tbsp. (1 stick + 1 Tbsp.) unsalted butter, room temp.
¼ cup sugar
1 cup all-purpose flour
For the filling-
1½ cups sugar
3 egg whites
2/3 cup freshly squeezed lemon juice, about 3 large lemons
2 Tbsp. lemon zest, about 2 large lemons
2/3 cup all-purpose flour
Pinch of salt
1-2 cups frozen raspberries, thawed - I used 2 cups
1 Tbsp. powdered sugar
Preheat oven to 350°F. Grease and line a 8×8″ square baking pan with a strip of parchment paper (8×14″) so that it covers the bottom and overlaps on either side. Set aside.
Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into prepared baking pan, so that it comes up about a 1/2 inch around the sides.
Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a fine sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust.
Bake for 30-35 minutes until filling is completely set. Let cool completely. Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.
*Do not skip the first step of lining the pan with parchment paper. The parchment paper keeps the baked bars from sticking to the pan, allowing for easy removal. Greasing it prior to lining it will allow the paper to stick and hold in one place.
*I helped my bars cool down a bit faster by sticking the pan in the fridge about 15 minutes after letting it cool on a rack. I pulled it out once it was cool to the touch.
Here are my most favorite recipes that I have shared during my first blogging year.