Lemon Raspberry Bars (Printable)
Tangy lemon and fresh raspberry layer atop buttery shortbread crust creates the perfect sweet treat.
# What You'll Need:
→ For the Crust
01 - 1 cup all-purpose flour (125 grams)
02 - 1/4 cup granulated sugar (50 grams)
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed (115 grams or 1 stick)
→ For the Lemon Raspberry Layer
05 - 3/4 cup granulated sugar (150 grams)
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice (about 2 lemons or 80 milliliters)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries (125 grams)
→ For Serving (Optional)
12 - Powdered sugar for dusting
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal of the bars later.
02 - Combine flour, granulated sugar, and salt in a medium bowl. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
03 - Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 15 to 18 minutes, or until lightly golden.
04 - While the crust bakes, whisk together sugar, flour, and baking powder in a bowl. Add eggs, lemon juice, and lemon zest, whisking until completely smooth.
05 - Gently fold the fresh raspberries into the lemon mixture, being careful not to crush them excessively.
06 - Pour the lemon raspberry mixture evenly over the warm crust. Return to the oven and bake for 22 to 25 minutes, until the center is completely set and no longer jiggles when gently shaken.
07 - Remove from the oven and allow the bars to cool completely in the pan. For cleanest cuts, refrigerate for 1 to 2 hours until fully chilled before slicing.
08 - Dust the cooled bars with powdered sugar just before serving, if desired. Cut into 12 even bars and serve chilled or at room temperature.
# Expert Tips:
01 -
- The buttery shortbread crust stays perfectly tender while providing that satisfying cookie-like base that holds everything together beautifully
- Fresh raspberries burst through the bright lemon filling, creating those gorgeous pink streaks that make every bar look like you tried way harder than you actually did
02 -
- Warm crust is essential for the second bake because it helps seal the bottom and prevents that soggy layer that can happen between crust and filling
- Refrigerating before cutting is not optional if you want clean edges, room temperature bars will crumble and make a mess of your careful work
03 -
- If your raspberries are very tart, you can increase the sugar in the filling by 2 tablespoons without throwing off the texture
- The parchment paper overhang is your best friend for lifting the entire slab out easily for cleaner cutting on a flat surface