Lemon Raspberry Bars (Printable Version)
Tangy lemon and fresh raspberry layers over buttery shortbread crust.
# What You Need:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup cold unsalted butter, 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
→ For 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, leaving a slight overhang for easy removal.
02 - In a medium bowl, combine flour, granulated sugar, and salt. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs.
03 - Press mixture firmly into bottom of 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 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 - Remove from oven and cool completely in pan. For best results, refrigerate for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving, if desired.
# Expert Tips:
01 -
- The buttery shortbread crust balances perfectly with the bright, tangy filling
- These bars look impressive but come together with simple pantry staples
- They actually taste better after chilling, making them perfect for make ahead entertaining
02 -
- Cold butter creates the flaky crust texture, so don't let it sit out while you prep other ingredients
- The pan needs to be completely cooled before cutting, or you'll end up with a delicious but messy situation
- Fresh raspberries can vary in sweetness, so taste your filling before baking and adjust the sugar if your lemons are particularly tart
03 -
- Room temperature eggs incorporate more easily into the filling, preventing those dreaded little white specks
- If your parchment paper keeps curling up, crinkle it into a ball then smooth it out before lining the pan