Okay, so I have to be different and add my own flare to this common recipe. I happen to think raspberries do not get the respect they deserve. I know the ‘traditional’ recipe calls for strawberries, but why not live on the wild side and use RASPBERRIES?!?
1/2 cup butter
1/4 cup sugar
1 1/2 cups crushed pretzels
1 package (8 ounces) cream cheese
1 cup sugar
12 ounces whipped non-dairy topping
1 cup boiling water
1 large package raspberry gelatin
1/2 cup cold water
2 cups frozen raspberries
Preheat oven to 350-degrees. Mix first 3 ingredients together and press into 9 x 13 pan. Bake for 10 minutes. Cool. Soften cream cheese and combine with sugar and topping. Spread over cooled crust. In boiling water, dissolve gelatin. Add cold water and raspberries. Spread over cream cheese layer and refrigerate.
for the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (50g) superfine sugar (or regular granulated)
1 cup (100g) of unbleached all-purpose flour
for the filling:
1 1/2 cups (287g) superfine sugar (or regular granulated)
3 egg whites
2/3 cup (150mL) freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup (65g) unbleached, all-purpose flour
pinch of salt
1 cup (150g) of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar
1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough evenly into 8×8″ square baking pan.
3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a 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. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.