Description
A delightful dessert that harmoniously balances the sweet taste of raspberries with the tang of fresh lemons.
Ingredients
Scale
- 1 cup of all-purpose flour
- 1/4 cup of powdered sugar
- 1/4 cup of unsalted butter, softened
- 1/2 cup of fresh raspberries
- 2 large eggs
- 1 cup of granulated sugar
- 1/4 cup of freshly squeezed lemon juice
- Zest of one lemon
- 1/2 teaspoon of baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour and powdered sugar. Mix in the softened butter until the mixture resembles coarse crumbs. Press this mixture into the bottom of a greased 8×8 inch baking dish evenly. Bake for about 15 minutes or until the edges are lightly golden.
- While the crust is baking, whisk the eggs in a separate bowl and then mix in the granulated sugar, lemon juice, zest, and baking powder. Gently fold in the fresh raspberries.
- After removing the crust from the oven, pour the raspberry lemon filling over the hot crust, spreading it evenly. Bake for an additional 20-25 minutes, or until the filling is set and slightly raised.
- Allow the bars to cool in the baking dish on a wire rack for at least an hour. Slice into squares and dust with additional powdered sugar if desired.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze uncut bars for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 20g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry, Lemon, Dessert, Bars, Sweet, Tart
