This is a great recipe to add your own twist. I like the combination of lemon and raspberry with almonds, but you could lemon with blackberry and a walnut crust, or lime and peach with a pecan crust.  Basically, this is a go-to lemon bar recipe that you can twist around any way you like. 

HOW TO MAKE LEMON BARS:

INGREDIENTS (CRUST)

For one 9 x 13 pan

1 1/2 cups flour

1/2 cup almond flour (or almonds ground in a food processor)

8 ounces unsalted butter, room temp

1/2 cup powdered sugar

INGREDIENTS (FILLING)

4 eggs

1/3 cup lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 cup white sugar

1 cup brown sugar, packed

1/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup raspberry jam

powdered sugar for dusting

DIRECTIONS

Pre Heat oven to 350F

Grease a 9 x 13 inch glass baking pan and line with parchment paper, with at least a few inches hanging over the ends. Then grease the paper.  This is to ensure that the bars stay in tact when you slice them.

For the crust, work together the flour, almond flour, butter, and powdered sugar until it forms a dough. Spread it on the bottom of a greased 9×13″ baking dish (I used a glass one) and pat down so it’s evenly distributed. Bake at 350F for 20-25 minutes, until lightly golden brown, and keep warm.

For the filling, whisk together the eggs and sugars until fully combined and a pale yellow hue. Add the lemon juice, lemon zest, rosemary, and vanilla and whisk to combine. Add the dry ingredients (flour, baking powder, and salt) and whisk until just combined. Spread the raspberry jam over the bottom of the crust. Pour the lemon filling over the still warm crust and bake at 350F for 40-45 minutes. Cool completely, then pull out by the ends of the paper and transfer to a cutting board. Slice and sprinkle with powdered sugar. Enjoy!