Lemon Raspberry Bars (Print Version)
Buttery shortbread crust meets tangy lemon and fresh raspberry filling in these easy bars.
# 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
→ Serving
12 - Powdered sugar for dusting
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine flour, granulated sugar, and salt in a medium bowl. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs.
03 - Press mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden.
04 - 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 until the center is set and no longer jiggles.
07 - Remove from oven and allow to cool completely in the pan. For best results, refrigerate for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving, if desired.
# Expert Tips:
01 -
- The combination of buttery shortbread and zesty fruit filling feels like sunshine on a plate
- These bars come together in under an hour but taste like you spent all afternoon in the kitchen
02 -
- Press the crust mixture firmly into the pan or it will crumble when you try to cut the bars later
- Let the bars cool completely in the pan before attempting to remove them, otherwise they will fall apart
03 -
- Room temperature ingredients mix more easily and create a smoother filling texture
- Fresh raspberries are worth seeking out, but frozen and well-drained work in a pinch