Name: Lemon Raspberry Crumb Bars
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: All-purpose flour - 1 ½ cups; Powdered sugar - ⅓ cup; Salt, divided - ½ teaspoon; Unsalted butter, cut into 1/2-inch cubes - ¾ cup; White sugar - 1 cup; Eggs, at room temperature - 2 large; Lemon juice - ¼ cup; Lemon zest - 2 tablespoons; All-purpose flour - 2 tablespoons; Baking powder - ¼ teaspoon; Fresh raspberries - 6 ounces

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Raspberry Crumb Bars

1. All-purpose flour - 1 ½ cups

2. Powdered sugar - ⅓ cup

3. Salt, divided - ½ teaspoon

4. Unsalted butter, cut into 1/2-inch cubes - ¾ cup

5. White sugar - 1 cup

6. Eggs, at room temperature - 2 large

7. Lemon juice - ¼ cup

8. Lemon zest - 2 tablespoons

9. All-purpose flour - 2 tablespoons

10. Baking powder - ¼ teaspoon

11. Fresh raspberries - 6 ounces

How to cook deliciously - Lemon Raspberry Crumb Bars

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.

2. Stage

Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.

3. Stage

Bake crust in the preheated oven for 10 minutes.

4. Stage

While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.

5. Stage

Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.

6. Stage

Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.