- Cooking spray
- 3/4 cup flour
- 3 TB sugar
- 1/2 tsp salt
- 1 tsp lemon zest
- 2 TB unsalted butter melted and cooled to room temperature
- 2 tsp cold water
- 3 eggs separated
- 3/4 cup sugar
- 1 TB lemon zest
- 1/2 cup fresh lemon juice
- 2 TB all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tsp powdered sugar
- 1 pint fresh raspberries for garnish
Preheat oven to 400 degrees and spray a 9x9” baking pan with cooking spray.
Stir together flour, sugar, salt, and lemon zest. Drizzle with butter and water, and press with a fork until small clumps form and mixture is damp. Press into the bottom of the prepared pan and bake for 10-12 minutes or until beginning to brown. Reduce oven temperature to 350 degrees.
While crust bakes prepare the topping. Stir together egg yolks, sugar, lemon zest, lemon juice, flour, baking powder, and salt in a large bowl.
In a separate large bowl beat egg whites until soft peaks form. Gently fold egg whites into yolk mixture until combined. Pour over crust and bake for an additional 20 minutes.
Let cool completely before slicing. Serve garnished with powdered sugar and raspberries.