Description
A crisp golden crust gives way to a zesty lemon filling streaked with ruby raspberries. Each bite balances tangy citrus notes with bursts of berry sweetness, finished with a dusting of snowy powdered sugar.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter chilled and cubed
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup all purpose flour
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with foil or parchment, leaving an overhang for easy removal.
- In a bowl combine 1 1/2 cups flour, 1/2 cup granulated sugar, and salt, then cut in the chilled butter until the mixture forms coarse crumbs.
- Press the crust mixture firmly into the bottom of the prepared pan and bake for 15 to 18 minutes, or until lightly golden.
- Meanwhile whisk together the eggs, 1 cup granulated sugar, and 1/4 cup flour until smooth, then stir in the lemon zest and juice.
- Gently fold in the raspberries, leaving some whole for texture and a swirl effect.
- Pour the filling over the hot crust and return to the oven for 20 to 25 minutes, until the edges are set and the center is just slightly jiggly.
- Let the bars cool completely in the pan, then dust evenly with powdered sugar before lifting out and slicing into squares.
Notes
- Keep bars covered in the refrigerator for up to three days to maintain freshness.
- Chilling the bars for at least one hour will yield cleaner, neater slices.
- Fresh raspberries provide the best flavor and vibrant color contrast.
- Dusting with powdered sugar just before serving enhances presentation and sweetness.