Lemon And Raspberry Bars

Name: Lemon And Raspberry Bars
Ingredients: 4 None lemons, 2 thinly sliced, 2 zested and juiced; 3 tbsp + 425g caster sugar; 250 g soft butter; 11 None eggs, 5 separated; 400 g plain flour; 3 tsp baking powder; 150 ml milk; 4 tbsp cocoa powder; 500 g low-fat quark; 500 g mascarpone cheese; 90 g cornflour; 400 g raspberries; None None icing sugar for dusting

13 ingredients

4 steps

Ingredients

4 None lemons, 2 thinly sliced, 2 zested and juiced
3 tbsp + 425g caster sugar
250 g soft butter
11 None eggs, 5 separated
400 g plain flour
3 tsp baking powder
150 ml milk
4 tbsp cocoa powder
500 g low-fat quark
500 g mascarpone cheese
90 g cornflour
400 g raspberries
None None icing sugar for dusting

Directions

1

Preheat oven to 400°F. Place lemon slices on a baking sheet lined with parchment paper and sprinkle with 3 tbsp sugar. Place in oven for 10 mins until caramelized then remove from oven and set aside to cool completely.
2

Meanwhile, grease and flour a 13x15 inch rimmed baking tray. Cream butter and 3/4 cup sugar. Add 6 whole eggs, 1 at a time. Fold in flour and baking powder then add milk and cocoa powder. Transfer to prepared pan, smooth and chill.
3

Turn oven down to 325°F. Beat egg yolks with remaining sugar. Add quark (or cottage cheese, if using), mascarpone (or whipped cream cheese, if using), lemon zest and lemon juice. Add cornstarch slurry then spread over the cake base and smooth. Gently press in raspberries and bake for 45 mins. Remove from oven, set on wire rack and let cool.
4

To serve, dust with powdered sugar and decorate with lemon slices. Cut into pieces.