Raspberry Lemon Squares

When I was growing up it seemed like my grandmother was always baking.  One recipe that I remember fondly was her lemon squares.  However, in true Serendipity fashion I’ve tweaked it just a bit by adding our Red Raspberry Jam.  It’s the perfect simple spring/summer no fuss crowd pleasing treat.

Preheat oven to 350°.

1 cup sifted flour
1/2 cup softened butter
1/4 cup powdered sugar
Pinch of salt

Cream butter with sugar, add the flour & salt, and pack into an 8 inch square pan.  Bake for 15 minutes. Do not brown!

1/4 cup raspberry jam*
2 eggs lightly beaten
1 cup sugar
1/4 cup lemon juice

While the crust is baking, combine the beaten eggs and sugar, then add the lemon juice.  Remove the crust from the oven and evenly spread the raspberry jam and then top with the lemon filling.  Bake at 350° for 20 minutes.  Let cool and sprinkle with powdered sugar.

*For traditional lemon squares simply omit the jam.  This recipe can be made with any flavor of jam that strikes your fancy.

Until next time!




19 thoughts on “Raspberry Lemon Squares

  1. These look delicious! Raspberry and lemon make such a great combo–sweet, with just the right amount of tart. I made raspberry lemonade bars a while back and they were a hit.

  2. I hadn’t thought of adding jam to lemon squares before, but that’s such a great idea! Raspberry and lemon seem like a perfect match, but maybe I’ll use the strawberry or cranberry jam sitting in my fridge…

  3. Pingback: Marionberry Lemon Squares « Misadventures in Cooking

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