Raspberry Lemon Bars

Ingredients

• ¼ cup butter
• ½ cup white sugar
• 1 cup all-purpose flour
• Pinch of salt
• Topping
• ¾ cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 2 large eggs, whisked
• Juice of 1 lemon (~3 tablespoons)
• Grated zest of 1 lemon
• 1 ½ cups raspberries
• Icing sugar for sprinkling

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, add flour, salt, and sugar. Stir until combined, then add butter. Using a pastry cutter or just your hands, mix in the butter until pea-sized pieces remain.
3. Press the flour and butter mixture into the bottom of an 8x8 pan that has been greased with cooking spray. Bake the bottom for 8 – 10 minutes, until just golden brown around the edges.
4. In the bowl you mixed the flour mixture, combine the sugar, flour, baking powder, and salt. Add eggs, lemon zest, and lemon juice and stir until smooth and well-blended.
5. Sprinkle most of the raspberries over the crust, and then top with the lemon filling. Place a few additional raspberries on top and bake for 30 minutes, until golden brown and set.
6. Cool completely in the pan on a wire rack before attempting to slice.
7. Once fully cool, cut into squares or bars. Sprinkle with icing sugar before serving, and enjoy!

Recipe developed and photographed by Alex Chesney, RD at Thames River Melons