Jul 07 2012 — by Rachel Jacobowski
Our latest blog post showcases our infatuation with color (shocking! I know) and our unapologetic love for sweets. The origin to this post is less inspiring than it is a matter of resourcefulness. I recently, for reasons unknown, grabbed three boxes of raspberries from the local market. I’m honestly not sure how they ended up in my cart and ultimately in my refrigerator, but I quickly realized I should do something creative with them before they got mushy!
Eventually, I stumbled upon a cute little baking blog appropriately titled “Lick the Spoon” and run an Australia-based foodie named Louise. And while I mostly licked my fingers clean of raspberry juice, the blog’s adaptation on Raspberry Lemonade Slices most definitely hit the spot.
These little treats are a delicious marriage of tartness and heavenly buttery goodness, for lack of better phrase! For a novice like me, the whole process was easy as pie, and required little more than forty minutes of prep (I’m one to double and triple check my measurements), less than an hour of baking, and about three to four hours of anxious anticipation while it cooled in the refrigeration. In the end, it was well worth the effort and I will most certainly will be revisiting “Lick the Spoon” for future dessert ideas.
Check out the recipe below and don’t forget to visit the “Lick the Spoon” blog for other tasty recipes. I think I might have to try my hand at her Individual Strawberry Jelly Cheesecakes next. Hope you enjoyed!
Raspberry Lemonade Slice
9 tbsp butter
1/4 cup sugar
1 cup flour
1 tsp vanilla essence
pinch of salt
2 1/2 cups frozen raspberries, thawed
1 cup sugar
2/3 cup lemon juice (about 3-4 medium lemons)
zest of 3 lemons
3 egg whites
2/3 cup flour
pinch of salt, extra
Preheat the oven to 180C. Line and grease a 8x8 inch square baking dish.
To make the crust, cream together butter and sugar until light. Add the flour and mix until combined well. Do not over mix as this can make the base tough. 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.
To make the filling, place all thawed raspberries in a fine sieve and press them into a large bowl with the back of a spoon. Discard the caught seeds and skin. Add the sugar, juice, zest, whites, egg, flour and salt and combine, until well incorporated.
Pour the raspberry mixture onto the base and place in the oven. Bake for 30-35 minutes. Cool on the bench before placing in the refrigerator to set completely (about 3-4 hours) Cut and decorate as desired.
NOTES: This slice freezes well and makes a great dessert or afternoon tea to have handy for unexpected guests or dinner parties.