Ingredients
Method
Prepare the Oven and Pan
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking pan with cooking spray and set aside.
Make the Crust and Crumble
- In a large mixing bowl, whisk together the sugar, baking soda, flour, salt, and lemon zest. Using a pastry cutter or your fingers, cut in the cold butter and egg until the mixture resembles coarse crumbs. It should be quite crumbly.
- Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan in an even layer. Reserve the remaining one-third for the topping.
Prepare the Filling
- In a separate bowl, combine the lemon juice, sugar, cornstarch, lingonberry jam, and mashed raspberries. Stir until well blended.
- Pour the raspberry mixture evenly over the crust in the pan, making sure to scrape any remaining juice from the bowl over the top.
Assemble and Bake
- Sprinkle the reserved crumble mixture evenly over the raspberry filling.
- Bake on the center rack for 25 to 30 minutes, or until the top and edges of the crust are golden brown.
Cool and Serve
- Allow the bars to cool completely at room temperature before cutting. For cleaner slices, you can chill them in the refrigerator first. Cut into bars and serve.
Nutrition
Notes
For a brighter lemon flavor, use Meyer lemons if available. Lingonberry jam adds a unique tartness, but raspberry preserves work well too. To prevent the crust from getting soggy, make sure the filling is not too runny. Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.