Lemon pie bars

Recipe Information

Ingredients

• 1 cup raspberries

• 3 tablespoons white sugar

• 1 cup softened butter

• 2 ¼ cups all-purpose flour, divided

• ½ cup confectioners' sugar

• 4 eggs

• 1 ½ cups white sugar

• ½ cup lemon juice

• 1 tablespoon lemon zest

Directions

• In a medium mixing bowl, gently crush ½ cup raspberries. The berries should be broken open, but not mashed. Mix in the remaining raspberries. Sprinkle 3 tablespoons of sugar on raspberries, cover, and place in refrigerate for at least one hour.

• In a large mixing bowl, soften the butter and add 2 cups flour and all of the confectioner's sugar. For best results, mix the flour and sugar before adding to the butter.

• Spread the dough into a 9x13-inch pie pan or baking dish. Bake at 350°F for 15-20 minutes or until brown.

• Combine the eggs, sugar, lemon juice and zest, and remaining flour together for about 1 minute until well mixed. Add the filling to the crust. Bake for 20 minutes or until the filling has set.

• Allow to cool and top with confectioner's sugar. Cut into squares. Serve by spooning a dollop of the raspberry mixture on each piece.

Nutrition (per serving)

• Calories: 183 cal

• Total fat: 7g

• Saturated fat: 4g

• Monounsaturated fat: 2g

• Cholesterol: 49mg

• Sodium: 132mg

• Potassium: 114mg

• Carbohydrate: 27g

• Fiber: 2g

• Protein: 4g