Ingredients
Scale
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 pint fresh raspberries (or about 1 cup frozen raspberries)
- 2 1/4 cups granulated sugar for filling
- 6 tablespoons all-purpose flour for filling
- 6 eggs
- Juice from 3 lemons
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9" x 13" baking pan and line it with parchment paper.
- Blend raspberries with 1 tablespoon of water until smooth, then strain to remove seeds.
- In a bowl, mix butter, flour, salt, and sugar until smooth; press into the bottom of the pan and bake for 15-20 minutes until lightly golden.
- In another bowl, combine sugar and flour; whisk in eggs and lemon juice. Gradually add raspberry puree until you reach your desired pink shade.
- Pour filling over baked crust and bake for an additional 25-30 minutes until edges pull away from the pan.
- Allow to cool completely before slicing into squares or triangles.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 180
- Sugar: 16g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 55mg