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Raspberry patch lemon bars

Leslie McMaster TeaChef Level 3

A fun extra summery take on lemon bars

2 h 12


  • _For the Crust_
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 1 stick cold butter cut into small cubes
  • _For the filling_
  • 3 large eggs
  • 3/4c granulated sugar
  • 3 tablespoons of flour
  • 2T lemon juice
  • 1c strongly brewed raspberry tea
  • Powdered sugar for garnishing


Preheat oven to 350 and grease 8x8 pan (can use a larger pan as well)

Combine the crust ingredients and pulse together in a good processor until dough forms, pay into pan and bake 10-15 minutes.

Combine the filling ingredients, whip until smooth, immediately pour over crust and bake 20-25 minutes. Cool and dust with powdered sugar

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