Lemon Raspberry Bars (Printable)
Buttery shortbread crust topped with tangy lemon and fresh raspberry filling
# 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
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing slight overhang for easy removal.
02 - Combine flour, granulated sugar, and salt in a medium bowl. Cut in cold butter using 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 completely smooth.
05 - Gently fold fresh raspberries into the lemon mixture, being careful not to crush them excessively.
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 - Allow to cool completely in the pan. For cleanest cuts, refrigerate for 1-2 hours before slicing into bars.
08 - Dust with powdered sugar immediately before serving, if desired.
# Expert Suggestions:
01 -
- The buttery shortbread crust practically melts in your mouth while the lemon raspberry layer stays perfectly creamy
- These bars look stunning on a dessert plate but come together with surprisingly simple ingredients
02 -
- Warm bars will be impossible to cut cleanly, so don't rush the chilling step
- The center might look slightly underbaked when you pull it out, but it will set perfectly as it cools
03 -
- Room temperature eggs will incorporate more easily into the filling, so take them out 20 minutes before you start
- Folding the raspberries gently instead of vigorously mixing creates those gorgeous streaks of pink throughout the lemon layer