Last week I shared turtle brownies that I made in honor of my mom. My inspiration for the treats I chose to donate to her hospice was to make things that were hybrids of her favorite desserts and my own tastes. I knew one pan of brownies wasn’t going to be enough for all of the hospice workers, and I wanted to provide an alternative in the event that someone might not like chocolate (!) Aside from turtle sundaes, etc. one of Mom’s other favorite desserts was lemon bars. I have never liked lemon bars since they usually involve lemon curd, but when I saw this recipe I thought they might be the exception to change my mind.
So I made them. And let me just say right up front, I was extremely skeptical. The raspberry-lemon layer before baking is very liquidy – verging on juice. I honestly did not expect these to turn out at all, and while they were baking, I was making plans to cut the brownies into small pieces so that there would be enough to go around. But then magically, these worked. I chilled them, sliced them, and finally I tasted one. The best way I can think of to express my feelings about these bars is this: I liked them more than the brownies. If you put both of them in front of me, this is the one I would choose. The topping is sweet, tart, smooth and almost juicy all at the same time. I loved the one I did get to sample and I already can’t wait to make them again. If you are a fan of raspberries, lemons, or both, make these and prepare to fall in love.