Creamy Lemon/Rasi Bars


When I had the chance to go to Ms. Paula’s Cooking school there was something very valuable that she shared with the class. This was the advice that when you have a recipe even an fabulous one “Don’t be possessive over it, instead share it with others”. I loved that. I mean really isn’t that what makes life extra sweet is “sharing with others”? I think so.

She also encouraged us to take a recipe any recipe and feel free to add your own personal twist on it. That’s what makes it fun and exciting. So that’s exactly what I did with this one. I took Ms. Paula’s Basic Lemon Bar recipe and added a little spin on it. I thought lets give it a cream cheese filling and a little flavoring of raspberries. I hope you enjoy the results of this very pretty bar. I call them the “Girly Bars” almost too pretty to eat!


Creamy Lemon/Rasi Bars
Recipe type: Dessert
  • Lemon Bars:
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar, plus more for dusting
  • Pinch salt
  • 2 sticks butter, at room temperature, plus more for greasing
  • Filling:
  • 4 eggs
  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 tablespoons fresh lemon juice
  • Cream Cheese Filling:
  • 1 stick of unsalted butter softened
  • 1 8oz stick of Cream Cheese
  • 1 teaspoon vanilla
  • 3 Cups of Powder Sugar
  • Raspberry Sauce
  • 1 container Fresh Raspberries
  • 2 Tablespoons Powder Sugar
  1. Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
  2. Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
  3. Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer
  4. While bars are cooling mix all the ingredients for the cream cheese filling together in a mixer. Combine butter, cream cheese and vanilla together. Then add powered sugar to mixture 1 cup at a time. Once bars have completely cooled spread cream cheese mixture over the top and then put into the refrigerator for 1 hour.
  5. To make the Raspberry Sauce just combine the fresh raspberries and powdered sugar in a blender or food processor until pureed.
  6. Drizzle the Raspberry sauce on the top of the cream cheese layer of the lemon bars. Cut into squares and garnish with fresh raspberries .






For the love of Lemons – When life gives you them you make – LEMONIES

The Lemon version of a brownie without the chocolate. I never thought I would turn my back on a brownie but with these I make an exception. Simple ingredients that you may already have sitting right there in your kitchen can produce a moist heavenly lil lemon square that will make you want to make them all over again and again.

** Sweet tip – I love to serve these with a scoop of Vanilla Bean Ice Cream and a sprinkling of fresh berries an assortment of (Raspberries, Blueberries and Strawberries).



Recipe type: Dessert , Sweets
Cuisine: Dessert
  • ¾ cup all-purpose flour {King Arthur All-Purpose Flour}
  • ¾ cup granulated sugar
  • ¼ teaspoon salt {Sea Salt}
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • Tart Lemon Glaze:
  • 1 rounded cup powdered sugar
  • 4 tablespoon lemon juice
  • 8 teaspoons lemon zest
  1. Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.
  2. Zest and juice two small/large lemons; set aside. {whatever you have}
  3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
  4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.
  5. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}
  6. When Lemonies are cooled completely, make the glaze…sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread ½ the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!