HOW TO MAKE IT :
- Preheat oven to 375°. Grease a 9×13 inch pan, set aside.
- In a large bowl, whisk together sugar, flour salt and baking powder. Using your hands, fork or pastry cutter, cut in the butter until it resembles a coarse meal. (I like to use my hands.) Mix in the lemon zest and egg until fully combined. Press half of dough into the prepared baking pan and bake for 7 minutes
- While the crust is baking, stir together the raspberries, lemon juice, sugar and cornstarch. Once crust is done, spread raspberry mixture over the warm crust and crumble the remaining dough over the raspberries. No need to make this absolutely perfect, it’s looks nice when some raspberry color shows through. Place back into oven and bake for another 35-45 minutes or until top starts to turn slightly golden. Once done, allow them to cool completely before cutting.
- Bars will stay fresh for up to 5 days stored in an airtight container at room temperature or up to 7 days stored in the fridge.
