Description
Raspberry Lemon Bars offer a perfect balance of tart lemon filling and sweet raspberry notes on a buttery, crumbly crust. These bars are easy to prepare and chilled to set, making them a refreshing dessert ideal for summer or any occasion where a fruity, tangy treat is desired.
Ingredients
Scale
For the crust:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 1/2 cups fresh or frozen raspberries
For topping:
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal of the bars.
- Make the crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Add 2 cups flour and 1/4 teaspoon salt, mixing until a crumbly dough forms. Press this dough evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 18–20 minutes or until it turns lightly golden. This step ensures a firm base for the filling.
- Prepare the filling: While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in a large bowl. Add the 4 eggs, freshly squeezed lemon juice, and lemon zest, whisking until the mixture is smooth and well combined.
- Add raspberries: Gently fold the fresh or frozen raspberries into the lemon filling. For a smoother texture, you can strain out raspberry seeds before adding.
- Bake the bars: Pour the lemon and raspberry filling over the hot baked crust. Return the pan to the oven and bake for an additional 25–30 minutes, or until the center is set and no longer jiggles when gently shaken.
- Cool and chill: Allow the bars to cool completely at room temperature. Then chill them in the refrigerator for at least 2 hours to set fully and enhance flavors.
- Serve: Dust the cooled bars with powdered sugar if desired, then slice into 16 bars and serve chilled for best taste.
Notes
- For a smoother texture, strain out raspberry seeds before adding to the filling (optional).
- These bars can be stored in the refrigerator for up to 4 days, making them a convenient make-ahead dessert.
