Lemon Raspberry Bars (Printable)

Tangy lemon and fresh raspberry layered over buttery shortbread crust for a delightful sweet treat.

# 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 (approximately 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries

→ Optional Serving

12 - Powdered sugar for dusting

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine flour, sugar, and salt in a medium bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
03 - Press crumb 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 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 - Let cool completely in the pan. Refrigerate for 1-2 hours before cutting for clean slices.
08 - Dust with powdered sugar before serving if desired.

# Insider Tips:

01 -
  • The buttery shortbread crust melts in your mouth while the lemon raspberry layer provides the perfect balance of sweet and tangy
  • These bars come together in under an hour but taste like you spent all day in the kitchen
  • They are incredibly versatile for any occasion from casual weeknight desserts to elegant dinner parties
02 -
  • Never skip chilling the bars completely before cutting or you will end up with a messy sticky situation
  • The crust should be warm when you pour the filling over it but not hot or it may curdle the eggs
  • Fresh raspberries are ideal but frozen work in a pinch just thaw and drain them extremely well first
03 -
  • Room temperature eggs whisk more smoothly into the filling preventing any curdling issues
  • Use a microplane for the lemon zest to get only the colorful outer layer avoiding the bitter white pith

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