Lemon Raspberry Bars (Printable Version)
Buttery shortbread crust meets tangy lemon raspberry filling in these easy dessert bars. Fresh raspberries add vibrant flavor.
# Ingredient List:
→ For the 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
→ For the 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 (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries
→ For Serving (Optional)
12 - Powdered sugar, for dusting
# How to Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a medium bowl, combine flour, granulated sugar, and salt for the crust. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
04 - Meanwhile, prepare the lemon raspberry layer. In a bowl, whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Gently fold in the fresh raspberries.
06 - Pour the lemon raspberry mixture over the warm crust. Return to oven and bake for 22-25 minutes, or until the center is set and no longer jiggles.
07 - Remove from oven and allow to cool completely in the pan. For best results, chill in the refrigerator for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving, if desired.
# Expert Tips:
01 -
- The buttery shortbread crust melts in your mouth while providing the perfect sturdy base
- Fresh raspberries burst in every bite, creating pockets of sweet juice throughout the tangy lemon layer
02 -
- Never skip the chilling step because warm bars will crumble and fall apart when you try to cut them
- Gently crush a handful of raspberries before folding them in for those gorgeous pink streaks throughout the lemon layer
03 -
- Room temperature eggs whisk into the filling more easily and create a smoother texture
- Use a microplane for the lemon zest to avoid getting the bitter white pith mixed in