Tangy Raspberry Lemon Bars
These delightful Tangy Raspberry Lemon Bars combine a buttery shortbread crust with a smooth lemon filling and a vibrant raspberry topping for a sweet and tart treat.
Ingredients
For the Crust
- 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Filling
- 1 cup granulated sugar
- 3 large eggs Large eggs are best for this recipe.
- ½ cup fresh lemon juice Use fresh lemons for best flavor.
- 1 tablespoon lemon zest Zest from fresh lemons.
- ¼ cup all-purpose flour
- ½ cup raspberry puree (from fresh or frozen raspberries) Can be homemade or store-bought.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a mixing bowl, cream together the softened butter and ½ cup sugar until light and fluffy.
- Gradually add in 2 cups flour and ¼ teaspoon salt until a soft dough forms. Press this dough evenly into the bottom of the prepared pan.
- Bake the crust in the preheated oven for 15 minutes, or until it’s just starting to turn golden on the edges.
Filling Preparation
- Meanwhile, in a separate bowl, whisk together 1 cup sugar and 3 eggs until combined.
- Add the fresh lemon juice, lemon zest, and ¼ cup flour; whisk until smooth.
- Fold in the raspberry puree gently, creating a beautiful marbled effect.
- Pour this mixture over the baked crust.
Baking
- Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and slightly puffed.
- Allow the bars to cool completely in the pan on a wire rack.
- Once cool, use the parchment overhang to lift them out, and slice into squares. Dust with powdered sugar if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. These bars can be frozen for up to 3 months. To reheat, let them sit at room temperature or warm gently in the oven.