Description
These Raspberry Lemon Bars combine a buttery, tender shortbread crust with a tangy, sweet lemon filling studded with fresh raspberries. Perfectly balanced between tart and sweet, these bars are a refreshing dessert or snack that highlight vibrant fruit flavors and a smooth texture.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Filling
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/4 tsp salt
Raspberry Topping
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tbsp granulated sugar
- 1 tbsp water
Optional Garnish
- Powdered sugar, for dusting
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of a greased or parchment-lined 9×13 inch baking pan. Bake the crust for about 15-18 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.
- Make the lemon filling: In a separate bowl, whisk together the eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, baking powder, lemon juice, lemon zest, and 1/4 teaspoon salt until smooth and well combined.
- Prepare the raspberry topping: In a small saucepan, combine the raspberries, 2 tablespoons sugar, and 1 tablespoon water. Heat gently and cook just until the berries break down slightly and create a thick sauce, about 3-5 minutes. Let cool slightly.
- Assemble and bake: Pour the lemon filling over the pre-baked crust evenly. Dollop the raspberry sauce over the lemon mixture and use a knife or skewer to swirl the raspberries into the filling for a marbled effect. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and just slightly jiggly in the center.
- Cool and serve: Remove the bars from the oven and allow them to cool completely to room temperature. Once cool, dust with powdered sugar if desired. Cut into 16 bars and serve chilled or at room temperature.
Notes
- Use fresh lemon juice and zest for the best flavor; bottled lemon juice can yield a less vibrant taste.
- If raspberries are not in season, frozen raspberries can be used but should be thawed and drained before use.
- For easier slicing, chill the bars before cutting to prevent crumbling.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- These bars can also be frozen for up to 2 months; thaw in the refrigerator before serving.
