Ingredients

The following ingredients have 4 Servings
  • 1 cup Unsalted Butter, room temperature ((2 sticks))
  • 2 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 1/2 cup Granulated Sugar
  • 1/2 pint Fresh Raspberries ((or about 1 cup frozen raspberries, thawed))
  • 2 1/4 cups Granulated Sugar
  • 6 Tbsp All-Purpose Flour
  • 6 Eggs
  • 3 Lemons, Juice

Instruction

  • Preheat oven to 350 degrees F (175 C). Lightly grease a 9" x 13" baking sheet and line it lengthwise with parchment paper (this makes the bars super easy to lift out).
  • Blend the raspberries with a tablespoon of water and strain through a sieve to remove seeds. Set aside.
  • To make the crust, combine butter, flour, salt and sugar until smooth (I did this by hand, but you can also use a standing mixer). Press into the bottom of the prepared pan. Bake just until the crust begins to turn golden, 15 to 20 minutes.
  • While the crust is baking, make the filling by combining the sugar and flour. Whisk in the eggs and lemon juice. Add raspberry puree about a tablespoon at a time until the mixture is lightly pink. (Some raspberries are darker than others, so the amount you'll need will vary.) Pour filling over prepared crust.
  • Bake until outer edges begin to pull away from the pan and are lightly browned, 25 to 30 minutes. (The center of the bars may still be a bit wobbly but will firm as they cool.) Allow to cool completely before slicing into triangles for serving.