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  • 1 ½ c. all purpose flour
  • 13 c. confectioners' sugar
  • 2 tsp. lemon zest, grated
  • 1 stick unsalted butter, plus 2 tablespoons, room temp


  • 8 large eggs
  • 2 c. sugar
  • 23 c. lemon juice
  • ½ tsp. kosher salt
  • ½ c. flour
  • 2 tsp. baking powder
  • 1 jar fruit & maple raspberry spread


  1. Preheat oven to 350°F. In a mixer beat butter, sugar and zest for 8 minutes. Sift in flour until incorporated.
  2. Line a 9x13” pan with parchment and press the mixture evenly into the pan. Bake for 15 minutes and transfer to a wire rack to cool.
  3. Warm raspberry spread. With an offset spatula spread over crust in an even layer.
  4. In a large bowl whisk the filling ingredients until smooth. Pour this mixture over the crust and bake for 20 minutes or until the center is set.
  5. Transfer pan to a wire rack and allow to cool completely. Dust with powdered sugar and slice in squares.