Luscious Lemon Raspberry Bars
Brighten up your dessert table with these irresistible Luscious Lemon Raspberry Bars! Featuring a buttery, melt-in-your-mouth shortbread crust layered with a velvety lemon filling and bursts of fresh raspberries, this recipe is a vibrant twist on the classic lemon bar. Each bite offers the perfect balance of tangy citrus and natural berry sweetness, topped with a delicate dusting of powdered sugar for an elegant finish. Ideal for spring gatherings, brunches, or a refreshing treat any time of year, these easy-to-make bars come together in just one hour. Serve chilled or at room temperature for a delightful dessert that’s as beautiful as it is delicious. Perfect for lemon dessert enthusiasts and raspberry lovers alike!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 120 grams granulated sugar
- 250 grams all-purpose flour
- 1 teaspoon salt
- 4 pieces large eggs
- 200 grams granulated sugar (for filling)
- 120 milliliters lemon juice
- 2 teaspoons lemon zest
- 30 grams all-purpose flour (for filling)
- 150 grams fresh raspberries
- 30 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13 inch (23x33 cm) baking dish with parchment paper, allowing some overhang for easy removal.
In a medium bowl, cream the unsalted butter and 120 grams of granulated sugar together using a hand mixer or stand mixer, until light and fluffy.
Slowly add 250 grams of all-purpose flour and the salt to the butter mixture, mixing until a crumbly dough forms.
Press the dough evenly into the prepared baking dish to form the crust. Use your hands or the flat bottom of a glass to level it out.
Bake the crust for 15 minutes or until it starts to turn lightly golden. Remove from the oven and set aside to cool slightly.
While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs and 200 grams of sugar until smooth and pale.
Add the lemon juice, lemon zest, and 30 grams of flour to the egg mixture. Whisk until fully combined to create the lemon filling.
Scatter fresh raspberries evenly over the baked crust. Gently pour the lemon filling over the raspberries, spreading evenly.
Return the pan to the oven and bake for 25 minutes, or until the filling is set and no longer jiggles when shaken gently.
Remove from the oven and allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 1 hour for easier slicing.
Using the parchment paper overhang, lift the bars out of the pan and transfer them to a cutting board. Dust the top with powdered sugar before slicing into 12 portions.
Serve chilled or at room temperature. Enjoy the perfect balance of tangy lemon and sweet raspberries!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 30.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 77 mg | 2% | |
*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.
