A perfect version of your favorite classic gooey lemon bars, with a raspberry twist!
1 cup butter, softened
1/2 cup sugar
2 cups flour
4 eggs, at room temperature
1 1/2 cups sugar
1/4 cup flour
2 lemons, juiced
1/3 cup raspberry jam (if your jam is too thick to pour, mix a few tablespoons of water with it until pourable)
1 egg, at room temperature
1/4 cup sugar
2 tablespoons flour
1/3 cup powdered sugar
Preheat oven to 350. Line a 9×13 inch pan with non stick foil or with wax paper and spray lightly with cooking spray.
In a bowl cream together butter, sugar, and flour for the crust. Press into the bottom of prepared pan. Use a fork to poke a few shallow holes in a few places in the crust layer. Bake 15-20 minutess until it begins to brown.
Whisk eggs and sugar until bubbly and foamy (3-4 minutes). Whisk in flour. Lastly, add lemon juice and whisk til smooth. Pour on top of baked crust.
Whisk egg and sugar until bubbly and foamy. Whisk in flour. Lastly, add raspberry jam and whisk until smooth. Drizzle raspberry mixture all over the lemon layer. (*Most of of it will sink and you will mostly just see the lemon layer. It’s okay! They will separate while baking.) Bake 20 minutes. Chill until completely cooled, cut into bars and store in airtight container. Chill until ready to serve.