Sweet and tangy raspberry lemonade bars with a buttery shortbread crust and bright citrus filling.

Scale

1 cup butter

1/2 cup sugar

2 cups flour

1/4 teaspoon salt

1 cup raspberries

3 eggs

1 cup sugar

1/2 cup lemon juice

1 tablespoon lemon zest

1/4 cup flour

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1. Make crust and bake.

2. Whisk filling ingredients.

3. Add raspberries.

4. Pour over crust.

5. Bake until set.

6. Cool and slice.

Cool completely before cutting.

Chill for clean slices.

Use fresh or frozen raspberries.

Store refrigerated.