A delightful combination of tangy lemon and sweet raspberry in a soft, buttery bar with a crumbly crust—perfect for a refreshing treat!

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 tablespoon lemon zest

3 large eggs

1/2 cup fresh lemon juice

1 cup raspberries, fresh or frozen

1/4 cup all-purpose flour

1 tablespoon cornstarch

1/4 cup granulated sugar

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Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a mixing bowl, combine 1 1/4 cups flour and powdered sugar. Add the softened butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared baking dish.
Bake the crust for 18-20 minutes or until lightly golden. Remove from the oven and let it cool slightly.
In a separate bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice until smooth.
In a small bowl, combine 1/4 cup flour, cornstarch, and 1/4 cup sugar. Add this mixture to the lemon mixture and stir until well combined.
Pour the lemon mixture over the slightly cooled crust.
Drop spoonfuls of raspberries over the lemon filling and gently swirl them into the mixture using a toothpick or skewer.
Bake for another 25-30 minutes or until the filling is set and lightly browned around the edges.
Let the bars cool completely before cutting them into squares.

Frozen raspberries work just as well as fresh ones.

These bars taste even better the next day after the flavors have melded together.

For a gluten-free version, use a gluten-free all-purpose flour blend.

Can substitute lemon with other citrus fruits like lime or orange.

To make the crust more crumbly, increase the amount of butter or reduce the flour.