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Raspberry Lemon Bars Recipe

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3.9 from 63 reviews

These Raspberry Lemon Bars combine a buttery, crumbly crust with a tangy lemon filling studded with sweet raspberries. Topped with a light dusting of powdered sugar, they offer a perfect balance of tart and sweet, ideal for a refreshing dessert or snack.

Ingredients

Crust

  • 1/2 cup granulated sugar
  • 1 lemon zest (reserve juice for filling)
  • 1 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 2 cups all-purpose flour

Filling

  • 1 cup granulated sugar
  • 2 lemons zest (reserve juice for filling)
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1/8 teaspoon salt
  • 1 cup raspberries, packed (defrosted if using frozen)
  • 1/2 cup freshly squeezed lemon juice

Topping

  • 3 tablespoons powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bars.
  2. Prepare the Crust: In a mixing bowl, cream together the softened unsalted butter, 1/2 cup granulated sugar, reserved lemon zest from one lemon, vanilla extract, and sea salt until smooth and creamy. Gradually add 2 cups of all-purpose flour and mix until a dough forms.
  3. Form and Bake Crust: Press the dough evenly into the bottom of a greased or parchment-lined 9x13-inch baking pan. Bake the crust for about 15 minutes or until lightly golden.
  4. Prepare the Filling: While the crust bakes, whisk together 1 cup granulated sugar, zest of 2 lemons, 1/2 cup all-purpose flour, eggs, salt, and freshly squeezed lemon juice until the mixture is smooth and well combined. Gently fold in the raspberries.
  5. Pour Filling and Bake: Pour the filling mixture over the prebaked crust and return to the oven. Bake for an additional 25-30 minutes or until the filling is set and slightly golden on top.
  6. Cool and Cut: Remove the lemon bars from the oven and allow them to cool completely in the pan. Refrigerate if desired to aid in setting.
  7. Serve: Once cooled, dust the top of the bars evenly with powdered sugar. Cut into squares and serve chilled or at room temperature.

Notes

  • For best results, use fresh raspberries, but frozen can be used if fully defrosted and drained.
  • Reserve the lemon zest separately from the juice to maximize lemon flavor in both crust and filling.
  • Chilling the bars before cutting helps to achieve cleaner slices.
  • You can adjust sugar amounts slightly depending on your preference for tartness or sweetness.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/raspberry-lemon-bars-recipe/