1 cup Frozen Raspberries, coarsely chopped, not thawed
For the Glaze:
3/4 cup Powdered Sugar
2 tablespoons Fresh Lemon Juice
Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, with an overhang so you can lift the bars out, or grease the pan well. Set aside.
In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
In another bowl, whisk together the melted butter, eggs, egg yolk, lemon juice and vanilla until well combined.
Pour this mixture into the dry ingredients and stir until combined. Fold in the chopped, frozen raspberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Do not over bake the bars or they may be a bit dry.
Let them cool completely in the pan on a wire rack.
In a small bowl, whisk together the powdered sugar and the lemon juice until well combined.
Drizzle it all over the cooled bars in the pan and then spread it with a knife to completely cover the bars with a thin layer of glaze. It makes it easier to spread if you drizzle it all over to begin with instead of all in one spot.
Refrigerate the bars for about an hour to let the glaze set and then lift them out of the pan with the parchment paper and slice into bars. They can be served at room temperature, but we like them cold!
For the 5 tablespoon of lemon juice needed for this recipe (blondies and glaze) you will need 2-3 large lemons.
The glaze is a very thin layer, you can double it if you want it to be a bit thicker.