Raspberry Lemon Bars Sweet and Tangy Delight

Ingredients

• 0.5 cup unsalted butter, melted
• 1 cup all-purpose flour
• 0.25 cup powdered sugar
• 0.25 teaspoon salt
• 1 cup fresh raspberries (or frozen, thawed)
• 3 large eggs
• 1 cup granulated sugar
• 0.25 cup fresh lemon juice (about 2 lemons)
• 1 unit zest of 1 lemon
• 0.25 cup all-purpose flour (for the filling)
• 0.25 teaspoon baking powder
• 0 unit powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. In a mixing bowl, combine melted butter, 1 cup flour, 1/4 cup powdered sugar, and salt. Mix until the mixture resembles a crumbly dough.
3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.
4. While the crust is baking, prepare the filling. In another bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, 1/4 cup flour, and baking powder until smooth and well combined.
5. Gently fold in the raspberries into the lemon mixture, being careful not to crush them too much.
6. Pour the raspberry lemon filling over the pre-baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and has a slight jiggle in the center.
7. Remove from the oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours for easier slicing.
8. Cut into squares or bars and dust with powdered sugar before serving.