Raspberry Lemon Squares

Author Leigh Anne Wilkes


  • 1 cup flour
  • 1/4 cup powdered sugar plus 1-2 T
  • 1/2 cup unsalted butter soft and cut into small pieces
  • 2 eggs
  • 3/4 cup plus 2 T granulated sugar
  • 1/2 t baking powder
  • 1/ 4 t salt
  • 1 1/2 T grated lemon peel
  • 2 T fresh lemon juice
  • 1 cup fresh fruit: raspberries blueberries, or strawberries


  • Preheat oven to 350 degrees
  • In a medium bowl, mix the flour and 1/4 cup of the confectioners' sugar.
  • Add the butter and using your hands, a pastry cutter, or two knives, mix well until the butter breaks down into s mall pealike shapes.
  • Press the crust into the bottom and 1/2 inch up the sides of an 8x8x2 inch baking pan or rectangular tart pan with removable bottom.
  • Bake on the middle rack in oven for 20 minutes.
  • Meanwhile, in a large bowl, beat the eggs, with a whisk or electric mixer.
  • Slowly add the granulated sugar, baking powder, salt, lemon peel, and lemon juice, and beat until light and fluffy, about 5 minutes.
  • Remove the crust from the oven.
  • Pour the lemon mixture over the crust.
  • Bake for another 15 minutes on the middle rack.
  • Scatter the berries over the lemon mixture and bake another 10 minutes or so. If the tart begins to brown, cover very loosely with a sheet of aluminum foil. The tart is done with a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool.
  • Sift remaining confectioners' sugar on top.