Lemon Raspberry Bars Recipe

Lemon Raspberry Bars

Lemon Raspberry Bars are a bright, zesty dessert that perfectly balances tart lemon flavor with the sweet, juicy burst of raspberries. Featuring a buttery shortbread crust topped with a luscious lemon filling swirled with fresh raspberries, these bars are both refreshing and indulgent. Finished with a dusting of powdered sugar, they make a beautiful and irresistible treat for spring and summer gatherings—or anytime you crave a little sunshine on a plate.

Ingredients

For the crust:

• 1 cup (226g) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 2 cups (240g) all-purpose flour

• 1/4 tsp salt

For the filling:

• 1 1/2 cups (300g) granulated sugar

• 1/4 cup (30g) all-purpose flour

• 4 large eggs

• 2/3 cup (160ml) fresh lemon juice (about 3–4 lemons)

• Zest of 1 lemon

• 1 cup (125g) fresh raspberries (you can use frozen, but don’t thaw)

Optional for topping:

• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper or grease well.

2. Make the crust:

   • In a medium bowl, cream butter and sugar until light.

   • Mix in flour and salt until crumbly.

   • Press mixture evenly into the bottom of the prepared pan.

   • Bake for 18–20 minutes or until lightly golden.

3. Make the filling:

   • In another bowl, whisk sugar and flour together.

   • Add eggs, lemon juice, and zest. Whisk until smooth.

   • Gently fold in raspberries.

4. Assemble and bake:

   • Pour the lemon raspberry filling over the hot crust.

   • Return to the oven and bake for 25–30 minutes, or until the center is set and doesn’t jiggle when gently shaken.

5. Cool and serve:

   • Let bars cool completely at room temperature, then chill in the fridge for at least 1 hour.

   • Dust with powdered sugar before cutting into squares.

 Tips:

• For clean cuts, chill bars overnight and use a sharp knife wiped clean between cuts.

• Substitute blackberries or blueberries if desired.