Last week I got the strong urge to bake lemon bars. I honestly can’t tell you why…I’ve never made lemon bars, and I’m about 95% sure that I’ve never actually had one either. Yet I had the very strong desire to make some!
So Friday I made the trip to Target to grab some lemons…about an hour of Target wandering later I had pretty much forgotten about the lemon bars and found myself buying some yoga pants, peppermint chapstick, and a jar of raspberry preserves to make these jam bars. I should have known better than to think I could go to Target and actually leave with the items I intended to buy!
Nothing against lemon bars, but I’m SO glad I went with these! The raspberry flavor really shines and I LOVE the crumbly texture of the base and top which are similar to almond shortbread. If you had some caramel just laying around I think that would be amazing in place of the jam…maybe even with some chocolate 😉
- 3/4 cubs unsalted butter, chilled, cut into pieces
- 1 cup (7oz) almonds, finely ground
- 1 1/3 cups all-purpose flour
- 1 cup sugar
- 1/4 ts salt
- 3/4 – 1 cup jam of choice
- Preheat oven to 350. Spray an 11 x 7 inch baking dish and line with parchment paper. Set aside.
- In a large bowl, whisk together the ground almonds, flour, sugar, and salt. Cut in the butter with a pastry blender until the mixtures resembles coarse crumbs.
- Press half the crumb mixture into prepared baking sheet. Cover with a sheet of parchment paper and use a large spoon or spatula to press dough evenly into pan. Make sure the dough is firmly packed with no holes or cracks.
- Bake for 15 to 20 minutes, rotating halfway through, until lightly golden. Transfer to a wire rack and cool completely.
- Spread the jam over cooled crust and scatter with remaining crumb mixture.
- Bake, rotating pan halfway through, until the topping begins to turn light golden brown, approximately 20 minutes.
- Transfer to wire rack to cool completely before lifting out of baking dish and slicing.
- Bars are best served at room temperature.