Lemon Raspberry Bars (Printable)
Tangy lemon and fresh raspberries atop a buttery shortbread crust create these irresistible bars, perfect for any occasion.
# What You'll Need:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ Lemon Raspberry Layer
05 - 3/4 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries
→ Serving
12 - Powdered sugar for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine flour, granulated sugar, and salt in a medium bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
03 - Press mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden.
04 - Whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Gently fold fresh raspberries into the lemon mixture.
06 - Pour lemon raspberry mixture over the warm crust. Return to oven and bake for 22-25 minutes until center is set and no longer jiggles.
07 - Remove from oven and cool completely in the pan. Refrigerate for 1-2 hours for best results before cutting.
08 - Dust with powdered sugar before serving if desired.
# Tips from dashanddishes:
01 -
- The tart raspberry swirls cutting through the bright lemon curd create layers of flavor that somehow taste even better than a plain lemon bar
- That buttery shortbread crust holds everything together while staying perfectly tender beneath the fruit
02 -
- Refrigerating the bars before cutting is absolutely necessary or they'll be a soft, sticky mess on your plate
- The crust should be warm when you pour the filling over it, not piping hot or completely cooled
03 -
- If your raspberries are very large, cut them in half so they distribute more evenly throughout the filling
- Room temperature eggs whisk into the lemon mixture more smoothly than cold ones