Raspberry Lemon Bars
Raspberry Lemon Bars combine a buttery crust with a tangy lemon curd infused with vibrant raspberries for a delightful treat that's perfect for any occasion.
Ingredients
For the Crust
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
For the Filling
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 each Zest of 1 lemon
- 1/2 cup fresh raspberries, mashed
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the all-purpose flour, powdered sugar, softened butter, and salt. Mix until the mixture resembles coarse crumbs.
- Press this mixture into a greased 9x9-inch baking dish evenly, forming a crust.
- Place the crust in the preheated oven and bake for about 15 minutes, or until it’s just starting to turn golden.
Filling Preparation
- While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, lemon zest, and mashed raspberries in a large bowl until well blended.
- Once the crust has baked, remove it from the oven and pour the filling mixture directly over the hot crust.
- Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
Serving
- After baking, let the bars cool completely at room temperature.
- Once cooled, slice them into squares and dust with powdered sugar, if desired.
Notes
Store in an airtight container in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to three months. Thaw in the fridge overnight and warm in the oven at 325°F (160°C) for about 10 minutes to refresh texture.