Lemon Raspberry Bars (Printable View)

Buttery shortbread base topped with tangy lemon and fresh raspberry filling.

# Ingredient List:

→ 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 (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries

→ Optional Serving

12 - Powdered sugar for dusting

# How to Prepare:

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 Suggestions:

01 -
  • The buttery crust melts against the tangy filling in a way that makes people pause after their first bite
  • These bars strike that perfect balance between sweet enough for dessert and fresh enough for a summer afternoon coffee break
  • They travel beautifully to picnics and potlucks, actually tasting better on day two
02 -
  • Cutting these bars while they're even slightly warm is the quickest way to end up with a sticky mess and imperfect edges
  • The refrigeration step isn't optional, it transforms the texture from pudding like to something you can pick up with your fingers
  • Fresh raspberries release more liquid than frozen, so if you're using frozen, thaw and drain them thoroughly or your bars will never set properly
03 -
  • Zest your lemons before cutting them, it's nearly impossible once they're juiced and squeezed
  • If your raspberries are very large, give them a quick coarse chop so they distribute more evenly through the filling
  • A hot knife dipped in water between cuts will give you the cleanest squares

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