Raspberry Lemon Bars

Prep Time: 5 minutes


Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 loaf pan

1/2 cup white whole wheat flour                 zest from one lemon

1/4 cup fresh lemon juice                              2 Tbsp butter, melted

1/2 cup fresh raspberries                               1 Tbsp maple syrup

1/4 cup + 1/3 cup sugar, divided                 optional: powdered sugar

1 egg                                                                for dusting


  1. In a small bowl, mix flour, 1/4 cup sugar, melted butter and maple syrup together.
  2. Line a standard loaf pan with parchment paper so all sides are covered.
  3. Press crust mixture into the bottom of the pan and bake for 12 minutes at 350 degrees.
  4. In a blender (or food processor) combine the egg, 1/3 cup sugar, lemon juice and zest and raspberries and blend until smooth.
  5. Pour over crust after baking and return to oven and bake for 20 minutes.
  6. Cool completely before cutting into squares. Dust with powdered sugar if desired before serving. Store in the fridge.


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Mike Pennington

Mike Pennington

Michael Pennington is a physical therapist and the owner of Turning Point Physical Therapy, which is located in beautiful southern Oregon. He is a loving husband, father of six and a master of his trade. Before studying at Pacific University, Michael earned his Eagle Scout and served a full-time 2 year mission in south Africa. He is as accomplished as he is hard working. Al l of his experiences culminate together at his clinic and are evident in his patient care.
Mike Pennington

We Help People in Medford, Ashland, Grants Pass, Klamath Falls, Yreka Areas Aged 40+ Become More Active And Mobile, Live Free From Painkillers and Surgery!


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