Description
Raspberry Lemon Bars are a delightful dessert with a buttery shortbread crust topped with a tangy lemon-raspberry filling. The perfect balance of citrusy tartness and fruity sweetness, these bars are ideal for spring and summer occasions.
Ingredients
Scale
- 1/2 cup granulated sugar (for crust)
- 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
- 1 cup granulated sugar (for filling)
- 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
- 3 tablespoons powdered sugar (for topping)
Instructions
- Preheat the oven to 355°F (180°C). Grease an 8-inch square baking pan with oil and line it with parchment paper.
- In a bowl, combine granulated sugar and lemon zest. Rub together until fragrant. Add softened butter, and beat until light and fluffy. Add vanilla extract and sea salt, then mix until combined.
- Sift in the flour and gently mix until no dry streaks remain. Be careful not to overmix.
- Transfer the dough to the prepared pan, pressing it evenly and up the sides to create a border. Bake for 20-25 minutes, until golden brown at the edges.
- While the crust is baking, prepare the filling. In a non-metal bowl, rub together the granulated sugar and lemon zest. Add flour and whisk to remove lumps.
- Gently whisk in the eggs and salt until smooth. Mash the raspberries and strain the seeds to make ¼ cup of puree. Add the raspberry puree and lemon juice to the mixture, stirring gently.
- Once the crust is baked, pour the filling over the hot crust. Bake for another 17-20 minutes, until the edges are set and the center is slightly wobbly.
- Cool the bars at room temperature for 2 hours, then chill for 1 hour in the fridge. Dust with powdered sugar before serving.
Notes
- Do not overmix the filling or the crust, as this can lead to a dense or uneven texture.
- If using frozen raspberries, make sure to thaw them and drain any excess moisture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store in the fridge for up to 1 week or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 275 kcal
- Sugar: 21g
- Sodium: 69mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 61mg