Raspberry Lemonade Slices

 

Raspberry Lemonade Slices  

Ingredients

Crust 9 tbsp, butter 1/4 cup sugar 1 cup flour 1 teaspoon vanilla extract pinch of, salt Filling: 2 1/2 cups frozen, raspberries , thawed 1 cup sugar 2/3 cup lemon juice, (about 3-4 medium lemons) zest of 2, lemon 3 egg whites 1 egg 2/3 cup flour pinch of, salt

Directions

Preheat the oven to 350. Line a 8.5 x 11 inch  baking dish with parchment paper and grease.

To make the crust, mix together butter and sugar until creamy and light. Add the flour and mix until combined well.

Press the dough evenly into the bottom of the prepared baking dish. Bake for 20-25 minutes or until just golden brown. Remove from oven and cool.

For the filling, I like to remove the seeds  - So I will take a fine sieve and press the thawed raspberries through with a large spoon.  Reseve the  juice and discard the seeds. If you dont mind the texture - you can skip this step.

In a bowl, add the sugar, juice, zest, whites, egg, flour and salt.  Mix.

Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes.

Cool before placing in the refrigerator to set completely (about 4-5 hours).

After cooled, remove from pan simply by lifting out and peeling the parchment paper off the bottom.  And slice into squares.  (I like to keep these in the freezer and slice them frozen - much easier!)