Description
Lemon Raspberry Bars are a refreshing dessert featuring a buttery shortbread crust topped with a tangy lemon raspberry filling.
Ingredients
- Shortbread Crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- Lemon Raspberry Filling
- 1½ cups fresh raspberries (or frozen, not thawed)
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ⅔ cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Topping
- Powdered sugar, for dusting
- Fresh raspberries
- Thin lemon slices or zest curls
Instructions
- Prepare the Oven: Preheat the oven to 350°F (175°C). Line a 9 × 9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Shortbread Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden.
- Prepare the Filling: In a large bowl, whisk together the granulated sugar, flour, and salt. Add the eggs, lemon juice, lemon zest, and vanilla extract. Whisk until smooth. Gently fold in the raspberries, taking care not to crush them too much.
- Bake: Pour the filling over the hot crust. Bake for 22–25 minutes, or until the center is just set and no longer jiggles.
- Cool: Let the bars cool completely at room temperature. Refrigerate for at least 2 hours before slicing.
- Serve: Dust with powdered sugar and garnish with fresh raspberries and lemon zest, if desired.
Notes
- Fresh lemon juice gives the brightest flavor—avoid bottled juice if possible.
- If using frozen raspberries, add them directly to the filling without thawing to prevent excess moisture.
- For clean slices, chill the bars thoroughly and wipe the knife clean between cuts.
- Add ½ teaspoon almond extract to the filling for a subtle flavor twist, or substitute blueberries or blackberries for the raspberries if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg