Ingredients
Method
Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Make the Crust: In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually add the flour and salt, mixing until combined and crumbly. Press this mixture into the bottom of the prepared pan evenly.
Bake the Crust: Bake the crust in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and let it cool for a few minutes while preparing the filling.
Prepare the Filling: In a large mixing bowl, whisk together the eggs and granulated sugar until well combined. Add the lemon juice, lemon zest, and baking powder, mixing until smooth. Gently fold in the raspberries, being careful not to crush them too much.
Combine and Bake: Pour the raspberry mixture evenly over the cooled crust. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are lightly golden.
Cool and Chill: Once baked, allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to firm up before serving.
Serve: Once chilled, lift the bars from the pan using the parchment paper edges. Dust the top with powdered sugar, cut into squares, and serve chilled.
Prep Time: 20 min | Total Time: 2hr 50 min | Servings: 16
- Presentation Tips: Serve the bars on a white platter to highlight their vibrant color, garnished with a few fresh raspberries and lemon slices for an extra pop of color.