Raspberry Custard Bars

When I saw this recipe in a magazine, I couldn't wait to try them. I got a little crazy and turned on the oven on a hot day. But it was worth it for these. Fresh raspberries are suspended in a yummy custard, atop raspberry jam and a shortbread crust. I might have to go back to the store for more raspberries. I should probably walk there...

Start by preparing the pan. Line a 9x13 pan with foil with edges hanging over to make handles. Spray the bottom and sides of the foil with nonstick spray. Now, let's make the shortbread crust. Cut the butter into chunks and put it in a large mixing bowl.



Mix on medium til the butter starts to soften and blend, about 30 seconds. Add the brown sugar and salt



and beat on low speed until incorporated. Turn the mixer off and add the flour. Beat on low speed until the flour is incorporated, then increase the speed to medium and blend until crumbly. Press the crumbs into the prepared pan.



Bake the crust for about 20 minutes, until it is golden around the edges. Let it cool on a wire rack for 5 minutes. While the crust bakes, make the custard. Combine the cream cheese and goat cheese in a small mixing bowl.



Beat for 30 seconds on high, then add the sugar and flour until blended. In a small measuring cup, combine the egg, egg yolk, lemon zest



lemon juice and vanilla. Add this to the cream cheese mixture



and beat until smooth. When the crust is cool, dollop the jam over the top



then spread it out evenly.



Now place the raspberries over the jam.



I love all the raspberries lined up!



Now pour the custard evenly over the top



and then lightly tilt the pan back and forth to evenly distribute the custard.



Bake for 25-30 minutes



then place on a wire rack to cool for 1 hour. Cover the pan with foil and refrigerate for at least 2 hours. The custard may crack a bit on top as it cools, but that's ok. When ready to serve, remove the bars from the pan using the foil handles, then carefully peel the foil down.



Cut the bars



and sprinkle with powdered sugar, if you like.



(Don't even tell me you've noticed the corner bar missing. I was hoping you wouldn't.)

Store these bars in the refrigerator.

One year ago: Spicy Grilled Pork Tenderloin
Two years ago: Crab Rangoon (Baked!)

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Raspberry Custard Bars

12 Tbsp. butter, cut into chunks
1/4 cup brown sugar
1/2 tsp. kosher salt
2 cups flour
4 oz. cream cheese, softened
4 oz. crumbled goat cheese (or add'l cream cheese)
1/2 cup sugar
1 Tbsp. flour
1 egg
1 egg yolk
2 Tbsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. vanilla
3/4 cup seedless raspberry jam
1 1/2 cups fresh raspberries (about 3/4 pint)
Powdered sugar for sprinkling

Line a 13x9 pan with foil, leaving extra overhang on the ends for handles. Spray the foil with nonstick cooking spray.

Place the cut up butter in a large mixing bowl and beat on medium for 30 seconds or until softened. Add the brown sugar and salt and mix on low until incorporated. Turn the mixer off and add the flour. Beat on low until the mixture is crumbly and all the flour is mixed in. Pat the crust into the bottom of the foil-lined pan. Bake at 350 for 20 minutes or until edges are golden. Cool on a wire rack for 5 minutes.

Meanwhile, prepare the custard. Beat together the cream cheese and goat cheese until smooth. Beat in the sugar and 1 Tbsp. flour. In a small measuring cup, combine the egg, egg yolk, lemon zest, lemon juice and vanilla. Add the egg mixture to the cream cheese mixture and blend until smooth.

Dollop the jam over the crust and spread it evenly. Top with the fresh raspberries. Pour the custard evenly over the raspberries, and tilt the pan slightly to cover. Bake for 25-30 minutes or until custard is almost set. Remove to a wire rack and cool for 1 hour. Cover with foil and refrigerate for at least 2 hours.

When ready to serve, lift the bars out of the pan using the foil handles. Carefully peel the foil back. Cut the bars, and sprinkle with powdered sugar. Store leftovers in the refrigerator. Makes 20 bars.

adapted from Better Homes and Gardens