Well Hellllllooooo Big Dollop!

What better way to start your Monday morning, than with this!!

I have to admit I am a chocolate lover, but this little beauty is tangy and sweet and soft and a bit gooey and just fabulous.

I just had to share the recipe so you can start your week off right!

Raspberry Citrus Bars

Crust

1 cup butter (room temperature)
1/2 cup sifted icing sugar
2 cups all purpose flour

Filling

4 large eggs
1 1/2 cups granulated sugar
1/3 cup fresh lemon juice
1/4 cup all purpose flour
1/2 tsp baking powder
2 tbsp grated lemon zest
1 1/2 cups fresh raspberries (blueberries would also be good)
Sifted icing sugar


For the Crust

In a large bowl, beat butter until creamy.  Add icing sugar and beat until combine.  Beat in flour until crumbly.  Press mixture on to the bottom of parchment paper lined 9x13 pan.  Bake at 350 degrees for 20 minutes or until golden around the edges.

Filling

Meanwhile, beat eggs, granulated sugar and lemon juice.  Combine flour and baking powder, stir into eggs mixture.  Add lemon zest.

Sprinkle berries on the crust.  Pour filling over berries, arranging the berries evenly with a spoon.  Bake for 30 to 35 minutes or until lightly browned around the edges and the centre appears set.  Run knife around the edges.

Cool completely in the pan on a rack.

To serve, dust with icing sugar.

Shown here with a big dollop of whipped cream.

Makes 32 bars

Is it just me, or is that one little crumb annoying anyone else?