Lemon Raspberry Bars (Printer-friendly)
Tangy lemon and fresh raspberry layer over buttery shortbread crust.
# What You'll Need:
→ 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
→ 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
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, allowing overhang for easy removal.
02 - Combine flour, granulated sugar, and salt in a medium bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
03 - Press mixture firmly into bottom of prepared pan. Bake for 15-18 minutes until lightly golden.
04 - Whisk together sugar, flour, and baking powder in a bowl. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Gently fold fresh raspberries into the lemon mixture.
06 - Pour lemon raspberry mixture over warm crust. Return to oven and bake for 22-25 minutes until center is set and no longer jiggles.
07 - Cool completely in pan. For best results, refrigerate for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving if desired.
# Expert Hints:
01 -
- The combination of buttery shortbread and bright lemon raspberry filling is the kind of dessert that makes people pause after their first bite
- They come together quickly but taste like something from a fancy bakery, and the contrasting textures make each bite interesting
02 -
- Pressing the crust firmly into the pan is crucial, if it's too loose the filling will seep underneath and you'll lose that beautiful layered presentation
- The bars need to cool completely before cutting, warm lemon bars will fall apart and the flavors need time to meld and develop
03 -
- Room temperature eggs incorporate more easily into the lemon mixture and help create a smoother texture
- If your raspberries are particularly tart, add an extra tablespoon of sugar to the filling before baking