Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare an 8×8-inch baking pan by lining it with aluminum foil or parchment paper slings. This makes removing the bars easier later. Don’t forget to spray the foil with nonstick spray to ensure nothing sticks!
In a food processor fitted with the metal blade, combine 1 cup of all-purpose flour, ½ cup of unsalted butter, ¼ cup of powdered sugar, and ½ teaspoon of kosher salt. Pulse until everything is evenly blended and the mixture resembles crumbs. This is your crust mixture, and it should have a sandy texture.
Next, take your crust mixture and press it evenly into the bottom of the prepared pan. Aim for a thickness of about ½ inch, creating a slight rim around the edges. It doesn’t have to be perfect, but a little rim helps hold the filling in place.
Now, place the pan in the oven and bake the crust for 15 to 20 minutes. You want it to be lightly golden around the edges, so keep an eye on it!
While the crust is baking, it’s time to prepare the filling. In a blender or food processor, combine 1 cup of fresh raspberries and ½ cup of freshly squeezed lemon juice. Puree them until smooth, then pour the mixture over a fine mesh sieve set over a medium-sized bowl. This process helps separate the juice and pulp from the seeds.
Using a rubber spatula, press the raspberry mixture through the sieve until only the seeds remain. Discard the seeds and pour the extracted juice and pulp back into the food processor.
Add the remaining filling ingredients to the food processor: 2 teaspoons of grated lemon zest, 2 large eggs, 1 large egg white, ¾ cup of granulated sugar, ⅔ cup of all-purpose flour, and ¼ teaspoon of kosher salt. Process everything for about 30 seconds until the mixture is well combined and smooth.
Once your crust is done baking, pour the raspberry filling over it, spreading it evenly. Bake at 350°F (175°C) for 30 to 35 minutes. You’ll know it’s ready when the filling is set and doesn’t jiggle in the middle when gently shaken. Be cautious not to overbake, as the filling may crack if cooked too long!
After baking, transfer the Lemon Raspberry Bars to a cooling rack. Allow them to cool completely in the pan. This cooling step is crucial for the texture!
Finally, once cooled, lift the bars out of the pan using the parchment paper or foil. Cut them into 16 squares and dust with powdered sugar. For an extra touch, you can add a dollop of whipped cream, fresh raspberries, and a mint leaf on top.
