- 1 cup flour
- 1/ 3 cup powdered sugar
- 1/ 2 cup melted butter
- 4 large eggs
- 3/ 4 cup sugar
- 2 teaspoon minced lemon zest
- 6 tablespoons fresh lemon juice
- 1/ 2 teaspoon pure lemon extract
- 4 tablespoons all-purpose flour
- 3/ 4 teaspoon baking powder
- 1/ 2 cup powdered sugar for dusting
- 1 1/ 2 cups fresh raspberries
For the Shortbread Pastry Crust- Heat the oven to 350 . In a bowl combine the flour, powdered sugar and melted butter and stir to combine. Using your fingers, pat the dough into the bottom of an 8”x8” square baking pan. Prick the crust all over with a fork to keep the crust from rising in the oven. Bake until the crust just starts to brown, 10-12 minutes. Remove from the oven.
For the Lemon Filling- In the bowl of a mixer, combine the eggs, sugar, lemon peel, lemon juice and extract. Beat the mixture on low speed until the sugar is dissolved and the mixture is smooth.
In a separate bowl, whisk together the flour and baking powder, then add it to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
Pour the lemon mixture on top of the pre-baked pastry crust and return to the oven. Bake for 23-25 minutes until the lemon filling is set. Remove from the oven and let cool to room temperature.
Cover the baking pan with cling film and chill in the refrigerator until the lemon bars are chilled and set, 2-3 hours.
Remove the baking dish from the refrigerator and cut into six bars. Dust with powdered sugar and top each lemon bar with some of the fresh raspberries.