Lemon Raspberry Bars (Printable)
Tangy lemon and fresh raspberry layer atop buttery shortbread crust creates a perfectly sweet dessert.
# What You’ll Need:
→ For the Crust
01 - 1 cup (125 g) all-purpose flour
02 - 1/4 cup (50 g) granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup (115 g) unsalted butter, cold and cubed
→ For the Lemon Raspberry Layer
05 - 3/4 cup (150 g) granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup (125 g) fresh raspberries
→ For Serving (Optional)
12 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) 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 Advice:
01 -
- The buttery shortbread crust melts in your mouth while the tart lemon and sweet raspberry create the most irresistible flavor dance
- These bars look stunning on a platter but come together with minimal effort, perfect for last minute guests
- They taste even better on day two, making them ideal for making ahead
02 -
- Warm crust is essential when adding the filling, it helps prevent that soggy bottom layer that can happen with fruit bars
- Overbaking creates a rubbery texture, so pull them when the center is just set and still slightly soft to the touch
03 -
- If using frozen raspberries, thaw them completely and pat dry with paper towels to prevent excess moisture from making the bars soggy
- Zest your lemons before cutting them open, it is so much easier to grip the whole fruit and you will not accidentally zest the bitter pith