Description
Delight in these tangy and sweet Raspberry Lemon Bars, featuring a buttery crust topped with a luscious lemon filling studded with fresh raspberries. Perfect as a refreshing summer dessert or a citrusy treat anytime.
Ingredients
Scale
For the crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (or frozen, thawed and drained)
- powdered sugar, for dusting
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing an overhang on the sides for easy removal of the bars later.
- Make the crust: In a large bowl, cream together the softened butter and ½ cup of granulated sugar until the mixture is light and fluffy. Add the 2 cups of all-purpose flour and ¼ teaspoon salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared baking dish. Bake it for 18–20 minutes until the edges turn lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the filling: In a separate bowl, whisk together 1½ cups granulated sugar and ¼ cup flour. Beat in the 4 large eggs, then stir in the freshly squeezed lemon juice and lemon zest until smooth. Gently fold the fresh or thawed raspberries into the mixture, being careful not to break them up too much.
- Assemble and bake: Pour the lemon and raspberry filling evenly over the warm crust in the baking dish. Return it to the oven and bake for 25–30 minutes, or until the filling is set and no longer jiggles when you gently shake the pan.
- Cool and chill: Allow the bars to cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours to fully set the lemon filling.
- Serve: Using the parchment paper overhang, lift the cooled bars out of the pan. Cut into 16 squares and dust generously with powdered sugar before serving for a beautiful finishing touch.
Notes
- For a smoother lemon filling, press the raspberries through a sieve to remove seeds before folding them in.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
