Ingredients
6
6 servings
- •1 cup all-purpose flour
- •½ cup unsalted butter, melted
- •⅓ cup powdered sugar
- •4 large eggs
- •¾ cup white sugar
- •6 tablespoons fresh lemon juice
- •2 teaspoons freshly grated lemon zest
- •½ teaspoon pure lemon extract
- •4 tablespoons all-purpose flour
- •¾ teaspoon baking powder
- •1 tablespoon powdered sugar, or as needed
- •1 ½ cups fresh raspberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
- Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
- Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
- Pour the lemon filling on top of the pre-baked pastry crust.
- Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
- Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.
Nutritional Facts
Per 6 servings
- Calories: 427
- Carbohydrate: 58g
- Fat: 19g
- Fiber: 3g
- Protein: 7g
- Sugar: 35g
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