Ingredients
Equipment
Method
Make the Crust
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 18-20 minutes until the edges are lightly golden. Let cool slightly.
Prepare the Filling
- In a small saucepan, combine 1/2 cup of raspberries and 1 tbsp of sugar. Cook over medium heat for 5-7 minutes, mashing the berries until they break down. Set aside.
- In a large bowl, whisk eggs and 1 cup of sugar until smooth. Whisk in lemon juice, lemon zest, and flour until fully combined.
Assemble and Bake
- Pour the lemon filling over the warm crust. Dollop the raspberry sauce over the top. Use a knife to gently swirl the raspberry sauce into the lemon filling.
- Bake for 25-30 minutes, or until the filling is set in the center.
- Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing and serving.
Nutrition
Notes
For the cleanest cuts, use a sharp knife and wipe the blade clean between each slice.
Bars must be chilled completely to set properly, do not skip this step!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Bars must be chilled completely to set properly, do not skip this step!
Store leftovers in an airtight container in the refrigerator for up to 5 days.