Raspberry Lemonade Slices

Raspberry Lemonade Slices  

Ingredients

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

Directions

Preheat the oven to 350 degrees.

Line an 8.5 by 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.

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

For the filling, I like to remove the seeds. To do so, I will take a fine sieve and press the thawed raspberries through with a large spoon.  Reserve the raspberry juice and discard the seeds. If you don’t mind the texture of raspberry seeds, you can skip this step.

In a medium bowl, combine the sugar, raspberry juice, lemon zest, egg whites, egg, flour and pinch of salt. Pour the raspberry mixture onto the dough base and place in the oven. Bake for 30 to 35 minutes.

Cool before placing in the refrigerator to set completely, approximately 4 to 5 hours.

After cooled, remove from pan simply by lifting out and peeling the parchment paper off the bottom.  Slice into squares while frozen.