If you are in need of some baking inspiration you’ve come to the right place.
Things are heating up in the kitchen AND in iVillage’s Food Blogger Idol competition.
After receiving hundreds of amazing and delicious entries from some extremely talented home cooks, and after deliberating for many hours, we managed to narrow the list down to the five. And now? It’s time to vote. So let’s meet our finalists…
Hi! My name is Zara and I am a newlywed who loves to bake! I bake every day, making all of our own bread, plus lots of yummy treats. I have chosen a "Raspberry Lemonade Bars" recipe that I tweaked from a plain "Lemon Bars" recipe I tore out of a magazine sitting in the dentist's waiting room. Don't tell anyone that though! I don't want my dentist chasing me about with his drill the next time I go for a checkup! Raspberry Lemonade Bars are delicious and have the added bonus of being vibrantly hot pink - an absolutely eye-catching impressive dessert for any party or special occasion (and really, who amongst us DOESN'T love hot-pink food?)! And with the Pampas Pastry already made for you, they are soooo easy to make, even the most culinary challenged amongst us could make them! So let's get baking!
Raspberry Lemonade Bars
Just as an FYI, you should know that this post is sponsored by PAMPAS Pastry. But all opinions expressed by the author are 100% authentic and written in their own words.
- 1 pack of PAMPAS shortcrust pastry
- 1/2 cup white sugar
- 3 egg whites
- 1 whole egg
- 2/3 cup lemon juice (fresh is best, but bottle is fine too!)
- 2 tablespoons lemon zest
- 2/3 cup plain flour
- Pinch of salt
- 1-2 cups fresh raspberries (frozen will do in a pinch though!)
- 1 tablespoon icing sugar
Preheat your oven to 150 degrees Celsius, and spray some oil into a baking tin (mine is 34cm by 24cm). Place one sheet of Pampas shortcrust pastry into the tin, and press down so that there is a 1cm edge of pastry around the sides. Cut a second piece of Pampas shortcrust pastry to fit in the remaining space in the tin. You don't have to be too precise with your cutting!
Press down the second sheet of pastry, then, with a fork gently press where two sheets meet together (I call this the"smooshing" stage, and it is strangely therapeutic!). You may also have found that the pastry snapped in places when you were placing the pastry into the tin - smoosh these bits together too so that there are no gaps for the liquid to spill out of later!) Then, gently score your pastry with the fork, creating little grooves.
Place your pastry she'll in oven until all of the pastry is lightly baked - between 5 and 10 minutes, depending on your oven.