This week has just been one of those weeks, you know? The weeks where no matter how much time you spend working or how many hours you dedicate to doing chores, the to-do list never gets shorter and instead seems to increase every time you look at it. Those weeks call for dessert. Not just any kind of dessert but a sweet, velvety moreish dessert.
In all honesty, it’s only Wednesday night as I’m writing this and I’m already totally exhausted. This week is only a four-day week (yay for a three-day weekend this weekend!) but instead of being thankful that I get Friday off, I’m totally overwhelmed that I have to cram my packed five-day work schedule into a four-day period. Stress doesn’t even cut it.
So I’m worked up about work. Now throw into the mix that I’m trying to join some extra link parties in order to increase my blog’s audience – this can pretty much be translated into at least an hour every morning gazing over all the incredible crafts and recipes linked up to said parties, following people through social media and leaving comments. Great for my creative streak and broadening by blog’s circle of friends, but not so great for productivity.
I’m also trying to improve my photography skills. I’ve got a half decent camera, I’ve got a lightbox and I’ve even got plenty of info (check out my Pinterest Blogging, Social Media and Photography Tips board if you’d like some advice!) I just haven’t got the time to put it into practice, which I absolutely hate.
Aaaaaaaaand. I’m in the process of buying a car, which I’m ridiculously excited about! I’ve been uhming and ahhing over all sorts of different cars over the past month or so and came incredibly close to literally catching a plane to a nearby island in order to get the car I wanted and drive it back home on the ferry.
But thankfully today I spotted a car that was gorgeous, within my budget and from a garage just around the corner from where I live. The paperwork is signed, the deposit is paid, now I just need to wait until next week to pick it up. Yay!
So with so much seemingly going on and not going on at the exact same time, I figured I needed a dessert. I’m loving berries this summer, especially raspberries (have you tried raspberries in chocolate over-night oats? AMAZING!) so figured I’d make a dessert with those. I came across this Raspberry, Lemon and Coconut Cooler the other day and figured I would try to replicate it, minus the coconut.
I don’t know how exactly, but something weird happens in this dessert. Although there is no actual lemonade in the recipe, it feels and tastes like there is – 7up or Sprite type of lemonade – not the homemade stuff. The texture is fizzy…but smooth? If you’ve ever had any kind of lemonade bars before, you’l know exactly what I’m on about, but if you haven’t then you’re seriously missing out and need to try these asap!
I’d love to know – what fruits are you loving this summer?
Raspberry Lemonade Bars
for the crust
- 1/2 cup cookie crumbs (I used 1 packet of lemon shortbread sandwich cookies so I can't be sure exactly what quantity of cookie crumbs there were)
- 1/4 cup butter
for the raspberry layer
- 2 cups raspberries
- 1/2 cup sugar
- 2/3 cup lemon juice
- zest of 2 lemons
- 3 egg whites
- 1 egg
- 2/3 cup all-purpose flour
- pinch of salt
Start off by making the crust. Place the butter into a medium-sized microwave-safe bowl and place in the microwave for around 30 seconds or until fully melted.
Pour the cookie crumbs into the melted butter and stir until they've absorbed all the butter.
Tip the crust mixture into a regular-sized loaf tin and pat down thoroughly to create the base. Place the crust in the fridge to set and preheat the oven to 350F/180C.
Place the raspberries into a blender and process for around 1 minute until they're completely ground up.
Sieve the raspberries into a large bowl to get rid of all the seeds.
Add the sugar, lemon juice, lemon zest, egg whites, egg, flour and salt into the bowl with the sieved raspberries and beat thoroughly until everything is combined and all the tiny balls of white flour have disintegrated.
Pour the raspberry layer mix on top of the base layer and bake in the oven for 30 minutes until set.
Leave to cool to room temperature before transferring to the fridge and allowing to chill overnight.
Slice into 10 even slices and serve cold.
Here are the link parties I link up to. Come and party with me!