Saturday, March 19, 2011

Raspberry Lemon Cream Streusel Bars

I love raspberry, I love lemon. I love love lemon AND raspberry. I love the fact that we are moving to Portland in a week! These bars were made as a gift to my coworkers. Lucky coworkers. I'm always doing nice things for those guys, aren't I? Oh well.. I had some of these too. Yes, SOME! I couldn't have just one, they were TOO good! Since we're moving I've been trying to use up some things we have in the fridge. I had a whole jar of raspberry jam and some lemons I was going to use to make a cheesecake. Well, as you can see it went to something a little different.

Raspberry Lemon Cream Streusel Bars Recipe adapted from Taste of Home

1 can sweetened condensed milk
1/2 C fresh lemon juice
Zest from 2 lemons
1 box yellow cake mix
2 C instant oats
1 C butter, melted
1 12 oz jar seedless Raspberry jam
3 TB cold water

Preheat oven to 350 degrees. Combine cake mix, oatmeal, and butter in a large bowl and mix until crumbly. Reserve 1/2 cup. Press the rest into bottom of a greased 13x9 baking pan. Bake for 10 minutes.
While baking mix together the lemon juice, zest, and sweetened condensed milk. In another bowl whisk together the jam and water.If it's too thick you can add more water a tablespoon at a time. You don't want it to be TOO runny. Layer the two on top of eachother. Top with reserved crumb mixture.

Bake 30 minutes, remove from oven, and cool completely before cutting.

I was kind of scared to try these because I felt like I should have used MORE lemon juice, but I didn't want the lemon mixture to not set properly, it cooked fine, and tasted great. Next time however, I will use more juice and zest.

Here you go!

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