Low-sugar Lemon Raspberry Bars

For my mom’s birthday this year, I decided I was feeling good enough to try a new recipe. One that had been on my mind for some time, but with not feeling well, I had to set it aside. So, I ventured to the grocery store- this time it didn’t make me queezy, thank goodness.

Fresh raspberries are in season- yum! So I bought a bunch and also a bag of frozen strawberries too. I wanted to make sure the sauce was good. And that we had plenty of fresh raspberries on top too. For some reason everyone kept walking by and taking a raspberry right off the top! I won’t name names here, but you know who you are.

This treat needed to be extra tasty, but low sugar- my mom is a health nut. Just take a look at last year’s birthday “cake”.

Lemon Raspberry Bars

½ cup butter, softened

2 tablespoons grated lemon zest

1 cup plus 3 tablespoons flour, divided

¼ cup powdered sugar

3 eggs

3 tablespoons lemon juice

¾ teaspoon baking powder

1 ½ cups sugar

1 lb. frozen raspberries

1/2 cup sugar

1 tbsp. cornstarch

2 cups fresh raspberries for garnish

Combine butter, 1 tablespoon lemon zest, 1 cup flour and powdered sugar in a food processor. Process until the mixture becomes a crumb texture. Press crumbs into a greased 8×8 baking dish. Spreading evenly to form a crust. Bake at 350 degrees for 15 minutes.

Meanwhile, beat eggs, lemon juice, remaining flour, baking powder and lemon zest and sugar. Pour over baked crust and bake for 25 more minutes. Remove from oven and cool.

In a medium sauce pan, pour frozen raspberries and sugar and cook until warmed through and sugar dissolves, about 5-7 minutes. Strain raspberries to remove seeds, placing juice back  into the sauce pan. Add cornstarch to juice and heat until thickened. Let cool slightly and drizzle over the lemon squares. Top with fresh raspberries and dust with powdered sugar and cut into squares.


Happy Birthday Mom!


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