Description
A delightful combination of tart lemon and sweet raspberries on a buttery shortbread crust, perfect for sharing.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup white sugar
- ¾ cup unsalted butter (cubed and softened)
- 2 cups raspberries
- ½ cup white sugar
- ½ cup all-purpose flour
- 3 eggs
- ⅓ cup lemon juice
- 1 tsp lemon zest
- Powdered sugar (for serving)
- Fresh raspberries (for garnish)
Instructions
- Mix the flour and sugar in a bowl to make the crust.
- Add the butter and blend with a fork or pastry cutter until crumbly.
- Press the crust mixture into a parchment-lined 9×9 baking dish, spreading it evenly.
- Place the crust in the freezer for 15 minutes.
- Preheat the oven to 350°F and bake the chilled crust for 10 to 15 minutes, until lightly golden.
- Mash the raspberries in a bowl until they form a paste while the crust cools.
- Add the eggs, sugar, flour, lemon juice, and lemon zest, and whisk until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 25 to 30 minutes, until mostly set with a slight jiggle in the center.
- Let the bars cool completely, then refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar and garnish with fresh raspberries before serving.
Notes
For those looking for sugar-free alternatives, consider using stevia, monk fruit, or allulose.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg