Preheat oven to 350°F and line an 8x8-inch baking pan with aluminum foil or parchment paper slings. Spray the foil with nonstick spray and set aside. Add all crust ingredients to a food processor fitted with the metal blade. Pulse until all ingredients are evenly combined and the mixture is crumbly.
1 cup all-purpose flour, ½ cup unsalted butter, ¼ cup powdered sugar, ½ teaspoon kosher salt
Spread the dough into the prepared pan and about ½-inch up the sides. Having a little crust rim is the goal, not perfection.
Bake 15-20 minutes, or until lightly browned around the edges.
While the crust bakes, prepare the filling. The filling will be added over the hot crust.
In a blender or food processor, puree the raspberries and lemon juice.
1 cup fresh raspberries, ½ cup freshly squeezed lemon juice
Pour the raspberry mixture over a wire sieve that has been placed over a medium-size bowl. Press the raspberries with a rubber spatula until the juices and pulp have been extracted and only the seeds remain in the sieve. Discard the seeds and pour the extracted juices and pulp into the food processor.
Add the remaining filling ingredients: lemon zest, eggs, egg white, sugar, flour and salt. Process or puree the filling ingredients for 30 seconds.
2 teaspoons grated lemon zest, 2 large eggs, 1 large egg white, ¾ cup granulated sugar, ⅔ cup all-purpose flour, ¼ teaspoon kosher salt
Pour the filling into the cooked crust.
Bake at 350°F for 30-35 minutes, or just until filling is set and doesn’t jiggle in the middle when gently shaken (if cooked too long, the filling will break as it cools – trust me).
Transfer Raspberry Lemon Bars to a cooling rack and let cook completely in the pan.
Cut into 16 squares and dust with confectioner’s sugar or with a dollop of whipped cream, fresh raspberries, and a mint leaf.
Powdered sugar, Stabilized Whipped Cream, Fresh raspberries, Mint leaves