Raspberry Lemon Bars Recipe
Introduction
Raspberry Lemon Bars are a delightful treat that combines the tartness of fresh lemons with the sweetness of ripe raspberries. Perfect for any occasion, these bars feature a buttery crust topped with a tangy, fruity filling that is sure to impress your guests.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup fresh raspberries
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine flour and sugar, then stir in the melted butter until a crumbly dough forms. Press the dough evenly into the bottom of a greased 8×8-inch baking pan. Bake for 15 minutes or until the crust is lightly golden.
- Step 2: While the crust bakes, whisk together the eggs, lemon juice, lemon zest, and sugar until smooth. Gently fold in the fresh raspberries. Pour this mixture over the pre-baked crust and return to the oven. Bake for an additional 20-25 minutes until the filling is set but still slightly jiggly in the center. Let cool completely before cutting into bars.
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Try adding a sprinkle of powdered sugar on top before serving for an extra touch of sweetness.
- If fresh raspberries are unavailable, frozen raspberries can be used; just thaw and drain excess liquid before mixing.
Storage
Store the raspberry lemon bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars for up to 2 months. To reheat, thaw at room temperature and enjoy chilled or at room temperature for best flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just thaw them first and drain any excess liquid to prevent the filling from becoming too runny.
How can I tell when the lemon filling is fully baked?
The filling should be mostly set with a slight jiggle in the center when you gently shake the pan. It will firm up more as it cools.
PrintRaspberry Lemon Bars Recipe
These Raspberry Lemon Bars offer a delightful combination of tart lemon and sweet raspberries on a buttery, crisp crust. Perfect for a refreshing dessert or a sweet snack, they balance bright citrus flavors with the natural sweetness of fresh raspberries, baked to perfection in a tender shortbread base.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into cubes
Filling
- 1 cup fresh raspberries
- 2 large lemons, zested and juiced (about 1/4 cup lemon juice)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup flour and 1/4 cup sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased or parchment-lined 8×8 inch baking pan.
- Bake the crust: Bake the crust in the preheated oven for about 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
- Make the filling: In a separate bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and 2 tablespoons flour until smooth. Gently fold in the raspberries, being careful not to crush them too much to keep their texture.
- Assemble and bake again: Pour the raspberry-lemon filling over the pre-baked crust, spreading it evenly. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling is set and slightly golden around the edges.
- Cool and serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours before slicing into squares. Serve chilled or at room temperature for a refreshing treat.
Notes
- Use fresh lemons and raspberries for the best flavor and texture.
- Chilling the bars before slicing helps achieve clean, firm cuts.
- You can dust the finished bars with powdered sugar for an extra touch of sweetness and presentation.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: raspberry lemon bars, lemon bars, raspberry dessert, lemon dessert, summer desserts, baked bars, shortbread crust
