Raspberry Lemonade Bars (Printable View)
Tangy raspberry-lemon filling on buttery shortbread crust
# Ingredient List:
→ For the Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 tsp salt
→ For the Raspberry Lemonade Filling
05 - 1 1/4 cups (250 g) granulated sugar
06 - 3 large eggs
07 - 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
08 - 2 tsp finely grated lemon zest
09 - 1/3 cup (40 g) all-purpose flour
10 - 1 cup (120 g) fresh raspberries, plus extra for garnish
11 - Powdered sugar, for dusting
# How to Prepare:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, beat together the butter and sugar until creamy. Add flour and salt, and mix until a crumbly dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until the edges are lightly golden.
04 - While the crust is baking, whisk together sugar, eggs, lemon juice, and lemon zest in a large bowl until smooth. Whisk in the flour until fully combined.
05 - Gently fold in the raspberries, being careful not to crush them completely.
06 - Pour the filling over the hot crust as soon as it comes out of the oven.
07 - Return the pan to the oven and bake for 20-22 minutes, or until the center is just set and no longer jiggles.
08 - Cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours for easier slicing.
09 - Lift out of the pan using the parchment overhang. Dust with powdered sugar before slicing into bars. Garnish with extra raspberries if desired.
# Expert Suggestions:
01 -
- The buttery shortbread crust balances perfectly with the tangy raspberry lemon filling, creating that sweet tart magic that makes you reach for just one more
- These bars travel beautifully and actually taste better after chilling, making them the ultimate make ahead dessert for picnics and potlucks
02 -
- Pouring the filling over a hot crust is not optional, it creates that seamless layer that prevents separation
- These need proper chilling time to slice cleanly, otherwise you will end up with a beautiful but messy situation
03 -
- Room temperature eggs incorporate into the filling more smoothly and prevent curdling when they hit the hot crust
- If you want seedless bars, press the raspberries through a sieve before folding them into the lemon mixture