A lightened up version of the classic lemon bar with a delicious raspberry twist. A de-LIGHTful valentines day treat.
Is it really Friday already? This week has flown by! And that means we are getting even closer to Valentines day! Today I am sharing with you a super fun dessert that is on the lighter side. (Did I really just say lighter? Am I even capable of such things?!)
I have an intense love for lemon bars, I can never pass them up! What is it about those darn little zingy squares that makes them so irresistible? If I could have lemon bars every day than I would. So it seemed only fair that I come up with a lighter version of this classic favorite….so that I could indeed have them everyday. Of course I added raspberry…because life just isn’t complete without it. Which gave me these perfect lemon raspberry bars (umm lighter).
- ¾ Cup All-Purpose Flour
- ¾ Cup Whole White Wheat Flour
- 5 Tablespoons Sugar
- 1 Stick Butter, very cold (I used earth's balance)
- 2 Eggs
- 2 Egg Whites
- 1 Teaspoon Lemon Zest
- 6 tablespoons Lemon Juice, freshly squeezed
- ½ teaspoon Baking Powder
- 1 Cup Sugar
- ¼ Cup All-Purpose Flour
- 1 Jar of Seedless Sugar-Free Raspberry Jam (12.75 oz.)