Lemon Raspberry Crumb Bars

Name: Lemon Raspberry Crumb Bars
Total time: 80
Yield: 9
Ingredients: 1 ½ cups all-purpose flour; ⅓ cup powdered sugar; ½ teaspoon salt, divided; ¾ cup unsalted butter, cut into 1/2-inch cubes; 1 cup white sugar; 2 large eggs, at room temperature; ¼ cup lemon juice; 2 tablespoons lemon zest; 2 tablespoons all-purpose flour; ¼ teaspoon baking powder; 6 ounces fresh raspberries

Recipe by Kim from allrecipes.com

Dessert 1 Hr. 20 Mins.

Ingredients

9 servings

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1 ½ cups all-purpose flour
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⅓ cup powdered sugar
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½ teaspoon salt, divided
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¾ cup unsalted butter, cut into 1/2-inch cubes
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1 cup white sugar
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2 large eggs, at room temperature

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¼ cup lemon juice
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2 tablespoons lemon zest
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2 tablespoons all-purpose flour
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¼ teaspoon baking powder
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6 ounces fresh raspberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
Bake crust in the preheated oven for 10 minutes.
While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.