Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
9
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to hang over on all sides.
Combine 1 ½ cups flour, confectioners' sugar, and ¼ teaspoon salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Reserve ½ cup crumb mixture; set aside for topping. Press remaining crumb mixture firmly and evenly into bottom of the prepared pan.
Bake crust in the preheated oven for 10 minutes.
Meanwhile, combine white sugar, eggs, lemon zest, lemon juice, 2 tablespoons flour, baking powder, and remaining ¼ teaspoon salt in a large bowl.
Scatter raspberries evenly over crust; evenly pour lemon filling over raspberries, then randomly sprinkle reserved ½ cup crumb mixture over top.
Bake in the preheated oven until bars are set, 20 to 25 minutes. Cool bars completely in the pan, 30 to 45 minutes, then remove from the pan using the parchment overhang and cut into 9 bars.
Cook’s Note
For a slightly sweeter bar, you can add up to 1 ½ cups sugar to the filling.
To skip the sparse crumb topping, don't reserve ½ cup crumb mixture. Instead, press the entire amount of dough into bottom of the pan. The crust will be slightly thicker, but not by much.
For best results, I recommend refrigerating the bars until completely chilled before slicing and serving.
Nutrition Facts (per serving)
349
Calories
17g
Fat
47g
Carbs
4g
Protein
