- Average
- Average budget
Ingredients
- For the crust:
- 1 cup unsalted butter, softened
- 2 cups flour
- 1/2 cup confectioners' sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp grated lemon zest
- For the lemon topping:
- 6 eggs
- 2 cups sugar
- 1/2 cup fresh lemon juice
- 1/4 tsp pure lemon extract
- zest of 1 lemon
- 3/4 tsp baking powder
- 4 tsp flour
- 1/2 cup raspberry preserves
Preparation
Step 1
Preheat oven to 350F. Spray a 9" square baking pan with baking spray or line with parchment paper. Set aside.
Step 2
Prepare the crust: Combine all the crust ingredients in a medium bowl and stir with a wooden spoon until a soft dough forms. Press evenly into the prepared pan. Refrigerate for 10 minutes. Bake the crust for 15 minutes, then let cool for 15 minutes.
Step 3
Prepare the lemon topping: Combine all the topping ingredients, except the raspberry preserves, in a medium bowl and whisk until well blended. Spread the raspberry preserves evenly over the baked crust. Slowly pour the lemon topping mixture over the raspberry layer. Bake for 22-24 minutes. Lower the oven temperature to 325F and continue baking for 20-25 minutes longer or until topping is set. Transfer the baking pan to a cooling rack and let cool completely. Refrigerate for at least 2 hours before cutting. Dust with powdered sugar before serving.