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Lemon Raspberry Swirl Bars

A tart and sweet oven baked lemon raspberry swirl bar with a buttery shortbread crust, perfect for spring.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16 bars
Calories 210 kcal

Ingredients
  

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup cold unsalted butter cubed
  • 1 pinch salt
  • 1 cup granulated sugar
  • 4 large eggs
  • 2/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/3 cup all-purpose flour
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • Powdered sugar for dusting (optional)

Instructions
 

  • Preheat the oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the long sides.
  • In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and a pinch of salt. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
  • Press the crust mixture evenly into the bottom of the prepared pan, pressing it firmly into the corners and smoothing the surface.
  • Bake the crust for 15 minutes, until it is lightly golden around the edges. Leave the oven on.
  • While the crust bakes, whisk 1 cup sugar and the eggs in a medium bowl until blended and smooth.
  • Add the lemon juice, lemon zest, and 1/3 cup flour to the egg mixture and whisk until completely smooth with no lumps of flour. Set the lemon filling aside.
  • In a blender or food processor, combine the raspberries and 2 tablespoons sugar. Blend until smooth.
  • Pour the raspberry mixture through a fine mesh sieve into a small bowl, pressing with a spoon to remove the seeds. Discard the seeds.
  • Pour the lemon filling over the hot partially baked crust and spread it into an even layer.
  • Drop small spoonfuls of the raspberry puree over the lemon filling, spacing them over the surface.
  • Drag a toothpick or thin skewer lightly through the lemon layer and raspberry spots to create swirls, without overmixing.
  • Bake the bars for 20 to 25 minutes, until the filling is set around the edges and the center jiggles slightly when you gently shake the pan.
  • Place the pan on a wire rack and let the bars cool completely to room temperature in the pan.
  • Transfer the cooled pan to the refrigerator and chill for at least 2 hours, or until fully cold and firm.
  • Use the parchment overhang to lift the chilled slab from the pan. Place on a cutting board and cut into 16 bars, wiping the knife clean between cuts.
  • Dust the tops with powdered sugar if desired before serving. Store leftovers covered in the refrigerator.

Notes

- Fresh raspberries give the smoothest swirl, but you can use thawed and well drained frozen raspberries.
- You can substitute a 1:1 gluten free flour blend for the all-purpose flour.
- Chill the bars fully before slicing for clean edges and a neatly defined swirl.
- Swirl the raspberry puree gently so the top does not turn solid pink.
- Store bars in an airtight container in the refrigerator for up to 4 days, or freeze individually wrapped bars for up to 2 months.
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