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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This dessert was an instant hit with my family when I first made it. The combination of raspberries, lemon juice and orange peel gives it a unique taste. Ingredients:
1 cup butter, softened |
3/4 cup confectioners' sugar |
2-1/4 cups king arthur unbleached all-purpose flour, divided |
4 eggs |
1-1/2 cups sugar |
1/3 cup lemon juice |
2 tablespoons grated orange peel |
1 teaspoon baking powder |
1-1/2 cups unsweetened raspberries |
Directions:
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 2 cups flour just until combined.
2. Press mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until lightly browned.
3. Meanwhile, in a large bowl, beat the eggs, sugar, lemon juice and orange peel. Combine the baking powder and remaining flour; gradually add to egg mixture. Sprinkle raspberries over the crust. Pour filling over the berries.
4. Bake for 30-35 minutes or until lightly browned and filing is set. Cool on a wire rack. Store in the refrigerator. Yield: 12-15 servings.
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