Lemon Raspberry Bars (Printable version)
Buttery shortbread crust topped with tangy lemon and fresh raspberry filling. A sweet, vibrant dessert perfect for gatherings.
# What You’ll Need:
→ For the Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ For the Lemon Raspberry Layer
05 - 3/4 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries
→ For Serving
12 - Powdered sugar, for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch 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, 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, being careful not to crush them excessively unless you want a more vibrant color.
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. Lift bars out of the pan using the parchment paper overhang and cut into squares.
# Expert tips:
01 -
- The buttery shortbread crust practically melts on your tongue while the tangy lemon and sweet raspberry create this incredible flavor dance
- These bars come together faster than you can preheat your oven, yet they taste like something from a fancy bakery case
02 -
- Warm crust, cold filling, and back into the oven, this temperature dance is what creates those distinct layers instead of a soggy mess
- Chilling time is not optional, room temperature bars will be lovely but chilled bars cut cleanly and have the most luxurious texture
03 -
- Grating a little extra lemon zest over the powdered sugar topping makes these look absolutely stunning
- If using frozen raspberries, thaw them completely and pat them dry with paper towels to prevent a watery filling