Why You’ll Love Raspberry Lemon Bars Recipe

These Raspberry Lemon Bars are bursting with bright, fresh flavors, making them a perfect choice for anyone who loves citrus and berries. The combination of the tangy lemon filling with the sweet-tart raspberries offers a delicious contrast that’s irresistible. Plus, they are easy to make and can be served at any gathering, whether it’s a family dinner or a casual get-together with friends. The buttery shortbread crust holds everything together perfectly, and the dusting of powdered sugar on top adds a sweet finishing touch.

Ingredients

For the crust:

1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed

For the filling:

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon baking powder
4 large eggs
1/2 cup fresh lemon juice (about 3 lemons)
1 tablespoon lemon zest
1/2 cup fresh raspberries (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper or lightly grease it.
Make the crust: In a medium bowl, combine flour, sugar, and salt. Add the cold butter and mix until the dough forms small crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until golden brown. Remove from the oven and set aside.
Make the filling: In a large bowl, whisk together sugar, flour, and baking powder. Add the eggs and whisk until smooth. Stir in the lemon juice and zest.
Assemble: Pour the lemon mixture over the baked crust. Drop fresh raspberries evenly over the top.
Bake: Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and lightly browned. A toothpick inserted into the center should come out clean.
Cool and serve: Allow the bars to cool completely in the pan before dusting with powdered sugar. Cut into squares and serve.

Servings and Timing

Servings: 12-16 bars
Total time: Approximately 1 hour (including cooling time)

Variations

Berry Blend: Try using mixed berries (blueberries, blackberries, strawberries) instead of just raspberries for a different twist.
Lemon-Only Bars: If you prefer just the lemon flavor, you can skip the raspberries and make classic lemon bars.
Crust Variations: For a different crust, you can use graham cracker crumbs or almond flour for a gluten-free option.

Storage/Reheating

Storage: Store any leftover bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
Freezing: These bars freeze well. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge before serving.
Reheating: If desired, you can gently warm them in the oven at 250°F (120°C) for about 5-10 minutes.

FAQs

1. Can I make these bars ahead of time?

Yes, Raspberry Lemon Bars can be made ahead of time and stored in the refrigerator for a few days. They’re actually even better after resting for a bit, as the flavors have time to meld.

2. Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before placing them on top of the bars to avoid excess moisture.

3. How do I know when the bars are done?

The bars are done when the center is set and slightly golden around the edges. A toothpick inserted into the center should come out clean.

4. Can I use a different fruit for the topping?

Absolutely! You can use other berries like strawberries, blackberries, or blueberries, or even experiment with tropical fruits like mango or pineapple for a unique twist.

5. What can I substitute for fresh lemon juice?

You can use bottled lemon juice in a pinch, but fresh lemon juice will give the bars a brighter, fresher flavor.

6. Is there a gluten-free option for the crust?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free crust.

7. Can I add a glaze on top?

Yes, you can drizzle a lemon glaze over the bars for an extra citrusy punch. Just mix powdered sugar with a little lemon juice until smooth.

8. How thick should the lemon filling be?

The lemon filling should be smooth and slightly thickened, but still pourable. It will set properly as it cools.

9. Can I use a bigger or smaller pan?

If you use a larger pan, the bars will be thinner. If you use a smaller pan, they will be thicker, but you may need to adjust the baking time slightly.

10. Can I make these bars without the crust?

While the crust adds a nice texture and flavor, you could technically make a crustless version. Just pour the lemon filling into the pan and bake it, though the result will be more like a lemon custard.

Conclusion

Raspberry Lemon Bars are a refreshing and delicious dessert that’s perfect for any occasion. The combination of a buttery crust, tart lemon filling, and fresh raspberry topping is sure to impress your family and friends. Whether you’re looking for a simple treat to enjoy with your morning coffee or a standout dessert for a special event, these bars won’t disappoint. With easy-to-find ingredients and a simple preparation process, you’ll have a beautiful dessert ready in no time!

Raspberry Lemon Bars

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Delight in the tangy sweetness of Raspberry Lemon Bars. This dessert combines a zesty lemon filling with a luscious raspberry swirl, all atop a buttery shortbread crust. Perfect for summer gatherings or any time you crave a refreshing treat!

Author: Emily
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Prepare the crust:
In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture is crumbly and combined.
Press the dough evenly into the prepared pan. Bake for 15-20 minutes, or until the edges are lightly golden. Let cool slightly.
Make the filling:
In a medium bowl, whisk together eggs, sugar, flour, baking powder, lemon juice, and zest until smooth.
Pour the lemon filling over the cooled crust. Drizzle raspberry puree in a few lines over the filling and use a toothpick or skewer to swirl the raspberry into the lemon mixture.
Bake the bars:
Bake for 20-25 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
Cool and serve:
Let the bars cool completely in the pan. Once cooled, dust with powdered sugar (if desired) and cut into squares.

Notes

You can substitute frozen raspberries if fresh ones are unavailable. Just thaw them and strain out the seeds before using.
For an extra tangy kick, add a bit more lemon zest to the filling.
If you prefer a thicker crust, double the crust ingredients and use a smaller pan (e.g., 7×7 inches).