Description
Bright and tangy Raspberry Lemon Bars with a buttery shortbread crust, perfect for summer gatherings.
Ingredients
For the shortbread crust
- 1 cup unsalted butter, softened (Use unsalted for better control over the salt.)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 tsp salt (Enhances flavors.)
For the lemon filling
- 2 large eggs (Helps the filling set.)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour (To help the filling set.)
- 1/2 cup fresh lemon juice (Use fresh for better flavor.)
- 1 tbsp lemon zest (Enhances the lemon flavor.)
- 1 cup fresh raspberries (Do not thaw if using frozen.)
For garnish
- 1 cup powdered sugar (Optional for topping.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper.
- In a mixing bowl, combine softened butter, granulated sugar, flour, and salt to make the shortbread crust.
- Press the shortbread mixture into the bottom of the prepared pan evenly and bake for about 15-20 minutes until lightly golden.
Making the Filling
- While the crust is baking, whisk together the eggs and sugar until smooth.
- Add the flour, lemon juice, and lemon zest, and mix until combined.
- Gently fold in the raspberries.
Baking
- Pour the filling over the warm crust and return to the oven. Bake for an additional 20 minutes or until the center is set with a slight jiggle.
Cooling and Serving
- Let the bars cool at room temperature before chilling in the fridge for at least 2-3 hours.
- Once chilled, slice into squares and dust with powdered sugar before serving.
Notes
For perfect slices, make sure to chill bars as long as possible. They also taste great after a lemon-themed dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American