Step by step

Method

8 steps

1. 1

   Prepare pan: Line an 8×8-inch baking pan with parchment paper, letting it extend up two sides. Coat the exposed sides of the pan with nonstick spray. Or, if you don’t mind rougher edges, press a larger piece across the bottom and crease it up the side.

2. 2

   Make the crust in a food processor: In the work bowl of a food processor or the bowl of a stand mixer, combine the flour, sugar, zest, and salt. Add the diced butter and pulse the machine until the butter is fully incorporated, then run it until the dough clumps together and no floury bits remain; this can take up to 1 minute longer.

3. 3

   Make the crust in a stand mixer: In the mixing bowl, combine the flour, sugar, zest, and salt. Add diced butter. Make sure the top is locked in place and mix on low speed until the butter is in smaller pieces, then raise the speed slightly and mix until the butter and flour are evenly combined, scraping down the bowl as needed.

4. 4

   Both methods: Press the crust into the prepared pan and about 1/2-inch up the sides. Transfer to the heated oven and bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling (though no need for it to be completely cool when you fill it). Leave oven on.

5. 5

   Make the pink lemon layer: Purée the raspberries in your food processor or blender until they’re as liquefied as they’ll get. (I don’t even bother cleaning mine between steps, but I’m also probably lazier than you.) Run the purée through a fine-mesh sieve, trying to press out all the raspberry purée that you can, leaving the seeds behind. I usually end up with 4 to 5 tablespoons of strained purée; don’t worry if you get a smidge less.

6. 6

   In a medium bowl, whisk together the eggs and sugar until evenly combined, then whisk in flour until no lumps remain. Whisk in lemon juice and 3 tablespoons of the raspberry purée. Pour into the cooling crust and return the pan to the oven.

7. 7

   Bake bars: Until set — they’ll barely jiggle when you bump the pan — and slightly golden at the edges, about 25 to 30 minutes. Cool completely before dusting with powdered sugar and cutting into squares or rectangles. (You can speed this up in the fridge.)

8. 8

   Do ahead: These bars keep in the fridge for up to a week.