Lemon Raspberry Cream Bars
Bright, zesty, and irresistibly creamy, these Lemon Raspberry Cream Bars are the perfect balance of tangy citrus and juicy berry flavor, all nestled atop a buttery shortbread crust. With just 20 minutes of prep time, this easy dessert combines a luscious lemon filling made with sweetened condensed milk and fresh lemon juice, topped with bursts of fresh raspberries for a pop of color and sweetness. Baked to perfection and chilled for a firm, smooth texture, these bars are finished with a delicate dusting of powdered sugar, making them as beautiful as they are delicious. Whether you’re hosting a brunch, picnic, or simply craving a refreshing treat, these bars bring a delightful burst of sunshine to every bite. Perfect for lemon lovers searching for a vibrant, crowd-pleasing dessert!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 100 grams granulated sugar
- 240 grams all-purpose flour
- 0.25 teaspoons salt
- 400 grams sweetened condensed milk
- 120 milliliters fresh lemon juice
- 1 tablespoon lemon zest
- 150 grams fresh raspberries
- 15 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Add the all-purpose flour and salt to the butter mixture. Mix until the dough comes together and is crumbly.
Press the shortbread dough evenly into the bottom of the prepared pan. Use the back of a spoon to level it out.
Bake the crust in the preheated oven for 15 minutes or until lightly golden. Remove from the oven and allow it to cool slightly.
In another bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
Pour the lemon mixture over the partially baked crust, spreading it evenly to the edges.
Scatter the fresh raspberries evenly over the lemon filling, gently pressing them into the mixture.
Bake the bars for another 15 minutes, or until the filling is set and slightly firm to the touch.
Remove the bars from the oven and let them cool to room temperature before chilling in the refrigerator for at least 2 hours.
Once chilled, lift the bars out of the pan using the parchment overhang. Slice into 9 squares or desired portion sizes.
Dust the tops with powdered sugar before serving for a beautiful finish.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
