Raspberry Lemon Bars Recipe

Introduction

Raspberry Lemon Bars are a delightful treat combining tart lemon flavor with sweet raspberries on a buttery crust. Perfect for spring and summer gatherings, these bars offer a refreshing twist on a classic dessert.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 large eggs
• 1/3 cup fresh lemon juice
• 1/2 cup fresh raspberries
• 1/2 cup powdered sugar (optional, for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix the flour, butter, and sugar until crumbly. Press this mixture evenly into the bottom of a greased 8×8 inch baking pan to form the crust.
2. Step 2: Bake the crust for about 15 minutes or until lightly golden. Remove from oven and set aside.
3. Step 3: In another bowl, whisk together the eggs and lemon juice until smooth. Gently fold in the raspberries.
4. Step 4: Pour the lemon-raspberry filling over the warm crust and return the pan to the oven.
5. Step 5: Bake for an additional 20–25 minutes, or until the filling is set and does not jiggle when shaken gently.
6. Step 6: Allow the bars to cool completely in the pan. Once cooled, dust with powdered sugar if desired, then cut into squares and serve.

Tips & Variations

• For a zestier flavor, add 1 tablespoon of lemon zest to the filling mixture.
• You can substitute frozen raspberries; just thaw and drain excess juice before using.
• Use shortbread crust instead of a simple butter crust for extra richness.
• Dust with powdered sugar just before serving to keep the bars looking fresh.

Storage

Store raspberry lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. For the best texture, bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice offers the best bright and natural flavor, but bottled lemon juice works fine if fresh lemons aren’t available. Just make sure it is 100% lemon juice without added sugars or preservatives.

How do I prevent the crust from getting soggy?

Baking the crust first until it’s lightly golden helps create a barrier that prevents sogginess. Also, avoid adding too much liquid to the filling and bake the bars thoroughly until set.

Raspberry Lemon Bars Recipe

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★★★★★

4.6 from 110 reviews

Delight in a tangy and sweet treat with these Raspberry Lemon Bars, featuring a buttery shortbread crust topped with a luscious lemon and raspberry filling. Perfect for summer gatherings or a refreshing dessert any time of the year.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 9 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar

For the Filling

• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 1 cup fresh raspberries

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, softened butter, and sugar, mixing until a crumbly dough forms. Press this mixture evenly into the bottom of a greased 8×8-inch baking pan to form the crust.
2. Bake the crust: Place the crust in the preheated oven and bake for 15-20 minutes or until lightly golden around the edges. Remove from the oven and let it cool slightly.
3. Make the filling: In a separate bowl, whisk together the eggs, sugar, and lemon juice until smooth and well combined.
4. Assemble the bars: Pour the lemon filling evenly over the baked crust. Scatter fresh raspberries on top, gently pressing them into the filling.
5. Bake the bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly.
6. Cool and serve: Remove the raspberry lemon bars from the oven and allow them to cool completely at room temperature, then refrigerate for at least 1 hour before slicing into squares and serving.

Notes

• Use fresh raspberries for the best flavor and texture.
• For a stronger lemon flavor, consider adding lemon zest to the filling mixture.
• To prevent the crust from getting soggy, ensure it is fully baked and cooled before adding the filling.
• Store the bars in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon bars, raspberry bars, lemon dessert, shortbread crust, summer dessert, tart bars