0/5
(0 Votes)
Ingredients
- 1 cup butter, softened
- 3/4 cup icing sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking powder
- 4 eggs, lightly beaten
- 1/3 cup fresh lemon juice
- 1 tsp grated lemon peel
- 1 1/2 cups raspberries
Preparation
Step 1
To prepare crust, use medium speed of an electric mixer and beat together butter and icing sugar until fluffy. Add 2 cups of flour; beat on low speed just until blended. Press mixture into bottom of a greased 9x13 baking pan. Bake at 350F for 20 minutes or until lightly golden.
To prepare filling, combine remaining 1/4 cup flour, sugar and baking powder. Whisk in eggs, juice and peel until blended. Sprinkle berries over hot crust. Gently pour filling over top. Bake at 350F for 30 to 35 minutes or until filling is set and light golden brown. Cool. Cut into squares and serve.
Squares may be refrigerated for up to 3 days. Do not freeze.