Lemon Raspberry Bars (Printable)
Buttery shortbread base topped with tangy lemon raspberry filling, chilled to perfection and dusted with powdered sugar.
# What You'll Need:
→ For the 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
→ For the 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 (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries
→ For Serving (Optional)
12 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a medium bowl, combine flour, granulated sugar, and salt for the crust. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
04 - In a bowl, whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Gently fold in the fresh raspberries.
06 - Pour the lemon raspberry mixture over the warm crust. Return to oven and bake for 22-25 minutes, or until the center is set and no longer jiggles.
07 - Remove from oven and allow to cool completely in the pan. For best results, chill in the refrigerator for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving, if desired.
# Expert Advice:
01 -
- The buttery shortbread crust creates the perfect foundation for the tangy fruit layer
- Fresh raspberries add natural sweetness and gorgeous ruby streaks throughout
- These bars strike that rare balance between elegant enough for company and simple enough for a Tuesday
02 -
- Room temperature eggs blend into the lemon filling more easily than cold ones
- Pressing the crust firmly prevents it from crumbling when you slice the bars later
- The chilling step is not optional if you want clean, bakery-worthy squares
03 -
- Gently crush a handful of raspberries before folding them in to create those gorgeous pink swirls throughout the filling
- The parchment overhang is your best friend for lifting the entire batch out cleanly before cutting