Description
Delightful dessert bars that combine creamy lemon custard with a tart raspberry swirl, set on a buttery crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup raspberry puree
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper.
- Combine the flour, powdered sugar, softened butter, and salt in a medium bowl, mixing until it resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes until lightly golden.
- Whisk together the eggs, granulated sugar, lemon juice, and lemon zest in another bowl until smooth.
- Pour the lemon mixture over the baked crust, spreading it evenly.
- Swirl in the raspberry puree using a knife or toothpick.
- Sprinkle the baking powder over the top.
- Bake for an additional 20-25 minutes until the custard is set and a toothpick comes out clean.
- Cool completely before slicing into squares.
Notes
For best results, use fresh lemon juice and homemade raspberry puree. Bars can be made a day in advance and refrigerated.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg