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Raspberry Lemon Bars Recipe

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.

Ingredients

Scale

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