Ingredients
1 1/2 cups all-purpose flour (for crust)
1/2 cup granulated sugar (for crust)
1/4 teaspoon salt (for crust)
1/2 cup unsalted butter, softened (for crust)
2 large eggs (for filling)
1 cup granulated sugar (for filling)
1/4 cup all-purpose flour (for filling)
1 teaspoon baking powder
1/4 teaspoon salt (for filling)
Zest and juice of 1 large lemon
2 cups fresh raspberries
Instructions
Preheat oven to 350°F (175°C). Grease an 11×13-inch baking dish.
In a medium bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt for the crust.
Add softened butter and mix using a pastry cutter or your fingers until it forms a crumbly texture.
Press the mixture firmly into the prepared baking dish, ensuring an even layer.
Bake for 20 minutes, or until the crust is lightly golden. Set aside to cool slightly while preparing the filling.
In a large bowl, whisk together eggs, 1 cup sugar, 1/4 cup flour, baking powder, and 1/4 teaspoon salt.
Stir in the zest and juice of one lemon until well combined.
Pour the lemon mixture over the warm crust.
Scatter fresh raspberries evenly over the top.
Return to the oven and bake for an additional 25–30 minutes, or until the filling is set and the raspberries are slightly softened.
Allow the bars to cool completely before slicing into 16 pieces.
Notes
Use room-temperature butter for the crust for best texture.
For a softer, tender crust, avoid overpacking the dough.
Ensure raspberries are fresh and not overripe to prevent excessive juice.
Store in an airtight container at room temperature for up to two days.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg