Lemon-Raspberry Bars

Name: Lemon-Raspberry Bars
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 12 to 14 squares
Ingredients: 8 ounces (2 sticks) cold unsalted butter, cut into small cubes, plus more for the baking dish; 2 cups all-purpose flour; 2/3 cup confectioners' sugar; 1/2 cup whole dehydrated raspberries ground to a powder (you should have 1/3 cup powder); Finely grated zest of 1 lemon; 3/4 teaspoon kosher salt; 4 large eggs, at room temperature; 1 3/4 cups granulated sugar; 1/2 cup plus 1 tablespoon freshly squeezed lemon juice; 2 tablespoons finely grated lemon zest; 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 pint (1 cup) fresh raspberries

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Level: Intermediate
Total: 1 hr 40 min

Prep: 20 min
Inactive: 30 min
Cook: 50 min

Yield: 12 to 14 squares

Level: Intermediate
Total: 1 hr 40 min

Prep: 20 min
Inactive: 30 min
Cook: 50 min

Yield: 12 to 14 squares

Ingredients

Raspberry Crust:

8 ounces (2 sticks) cold unsalted butter, cut into small cubes, plus more for the baking dish

2 cups all-purpose flour

2/3 cup confectioners' sugar

1/2 cup whole dehydrated raspberries ground to a powder (you should have 1/3 cup powder)

Finely grated zest of 1 lemon

3/4 teaspoon kosher salt

Lemon Filling:

4 large eggs, at room temperature

1 3/4 cups granulated sugar

1/2 cup plus 1 tablespoon freshly squeezed lemon juice

2 tablespoons finely grated lemon zest

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 pint (1 cup) fresh raspberries

Directions

Confectioners' sugar and raspberry compote for serving
For the raspberry crust: Heat the oven to 350 degrees F. Butter a 9x12-inch baking dish. In the bowl of a food processor, combine the flour, confectioners' sugar, raspberry powder, lemon zest, salt and cold butter cubes. Pulse several times until a ball starts to form. Place the dough in the buttered dish and press down firmly to form an even bottom crust. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly. Set aside.
For the lemon filling: In a mixing bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest. Sift the flour and baking powder together and add to the eggs. Mix well. Pour the lemon filling over the crust. Scatter the fresh raspberries over the filling. Return to the oven and bake until the filling is set when the pan is jiggled, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into squares.
Dust with confectioners' sugar and serve with a raspberry compote. The bars will keep for 4 to 5 days in the refrigerator. Try freezing the bars with wooden popsicle sticks inserted in them for a cooling summertime treat!