Lemon Raspberry Bars
These lemon raspberry bars feature a buttery shortbread crust topped with a tangy lemon layer and swirls of fresh raspberries, making for a deliciously simple dessert.
Ingredients
For the crust
- 1 cup all-purpose flour Provides the base for the crust.
- 1/4 cup powdered sugar Adds sweetness to the crust.
- 1/2 cup cold butter, diced Key for a tender crust.
For the lemon filling
- 2 large eggs Acts as a binder for the filling.
- 1 cup granulated sugar Sweetens the filling.
- 2/3 cup fresh lemon juice Main flavor component.
- 1 tablespoon lemon zest Enhances lemon flavor.
- 1/4 teaspoon baking powder Helps the filling set.
- 1/2 cup fresh raspberries Adds berry flavor and visual appeal.
- Powdered sugar for dusting Powdered sugar for dusting For aesthetic presentation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix the flour and powdered sugar. Cut in the cold, diced butter until crumbly.
- Press the crust mixture into the bottom of the prepared dish and bake for 15–20 minutes, until lightly golden at the edges.
Making the Filling
- In another bowl, whisk eggs and granulated sugar until smooth. Add lemon juice, lemon zest, and baking powder, whisking until blended.
- Pour the lemon mixture over the warm crust.
- Drop spoonfuls of fresh raspberries over the top and gently swirl with a knife.
- Bake for 20–25 minutes until set, with a slight jiggle in the center.
- Let cool before dusting with powdered sugar and cutting into bars.
Notes
Keep butter cold for the crust, watch the first bake to prevent over-browning, and cool completely before slicing for best results.