Description
A light, fresh dessert that marries sweet raspberries with zesty lemon in a buttery crust. Perfect for summer gatherings or a clean, bright after‑dinner treat.
Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1/4 cup powdered sugar
- 6 tbsp cold unsalted butter, cubed
- Pinch of salt
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and grease a 9‑inch square pan.
- Whisk flour, powdered sugar, and salt; cut in cubed butter until crumbs form.
- Press dough into pan and bake 15 minutes until lightly golden.
- Whisk eggs, granulated sugar, lemon juice, and zest until smooth.
- Fold in raspberries and pour over crust; bake 20–25 minutes until set.
- Cool completely, dust with powdered sugar, refrigerate before cutting into bars.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American