Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (plus extra for filling)
- 1/4 cup unsalted butter (cold)
- 2 large eggs
- 1/2 cup fresh lemon juice (about 3 lemons)
- Zest of 2 lemons
- 1/2 tsp baking powder
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, mix flour, granulated sugar, and cold butter until crumbly. Press firmly into the bottom of the prepared dish to form an even layer. Bake for about 15 minutes until lightly golden.
- In another bowl, whisk together eggs, fresh lemon juice, lemon zest, baking powder, and remaining granulated sugar until smooth. Gently fold in the raspberries without crushing them.
- Pour the raspberry-lemon mixture over the pre-baked crust and bake for an additional 20-25 minutes until set but slightly wobbly in the center. Let cool completely before dusting with powdered sugar and slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (40g)
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg