Lemon Raspberry Bars with Lemon Mint are easy and deliciously lemony.
Photograph by Joe Coca
Makes 12 bars
For this delectable recipe, use a lemon-scented mint such as ‘Lemon Bergamot’ or ‘Hillary’s Sweet Lemon’, not the bee balm called lemon mint, Monarda citriodora.
Terri Pischoff Wuerthner is a food and travel writer based in Sonoma County, California, who specializes in the culinary life and products of the wine country.
Click here for more great recipes with mint from the original article, Recipes Worth a Mint.
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE