Ingredients

• 1.5 cups all-purpose flour
• 0.33 cups confectioners' sugar
• 0.5 teaspoons salt , divided
• 0.75 cups unsalted butter , cut into
• 1 cup white sugar
• 2 large eggs , at room temperature
• 2 tablespoons grated lemon zest
• 0.25 cups fresh lemon juice
• 2 tablespoons all-purpose flour
• 0.25 teaspoons baking powder
• 6 ounces fresh raspberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to hang over on all sides.
2. 2 Combine 1 ½ cups flour, confectioners' sugar, and ¼ teaspoon salt in a large bowl; cut in butter until mixture resembles coarse crumbs. Reserve ½ cup crumb mixture; set aside for topping. Press remaining crumb mixture firmly and evenly into bottom of the prepared pan.
3. 3 Bake crust in the preheated oven for 10 minutes.
4. 4 Meanwhile, combine white sugar, eggs, lemon zest, lemon juice, 2 tablespoons flour, baking powder, and remaining ¼ teaspoon salt in a large bowl.
5. 5 Scatter raspberries evenly over crust; evenly pour lemon filling over raspberries, then randomly sprinkle reserved ½ cup crumb mixture over top.
6. 6 Bake in the preheated oven until bars are set, 20 to 25 minutes. Cool bars completely in the pan, 30 to 45 minutes, then remove from the pan using the parchment overhang and cut into 9 bars.

Nutrition per serving