Lemon Raspberry Bars

By Samantha

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Rate this recipe 4.3/5 (3 Votes)

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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

Details

Level of difficulty Average
Cost Average budget

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.