Raspberry Citrus Bars
Brighten up your dessert table with these delightful Raspberry Citrus Bars, a heavenly combination of tangy lemon and sweet, juicy raspberries on a buttery shortbread crust. Each bite offers a perfect balance of zesty citrus and fruity sweetness, enhanced by the creamy, velvety filling swirled with mashed raspberries. The freshly grated lemon zest adds a vibrant pop of flavor, while the golden crust provides the perfect crunchy base. These bars are incredibly easy to make, requiring just 20 minutes of prep time before baking to perfection. Finished with a light dusting of powdered sugar, they’re as beautiful as they are delicious—a crowd-pleasing treat for brunches, picnics, or an elegant dessert option. Perfect for lemon lovers and berry enthusiasts alike, these Raspberry Citrus Bars are sure to become your new go-to recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups unsalted butter (cold, cubed)
- 1 cups granulated sugar
- 3 large eggs
- 0.5 cups fresh lemon juice
- 1 tablespoon lemon zest (finely grated)
- 1 cups fresh raspberries
- 1 tablespoon cornstarch
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking pan. Line it with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the all-purpose flour and powdered sugar for the shortbread crust.
Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and set aside.
In another mixing bowl, whisk together the granulated sugar, eggs, fresh lemon juice, and lemon zest to create the filling.
In a small bowl, mash the raspberries with the cornstarch until well combined.
Gently fold the mashed raspberries into the lemon mixture, creating a swirled effect if desired.
Pour the raspberry-lemon mixture over the baked crust, spreading it evenly.
Bake the bars in the oven for 25 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Dust the top with powdered sugar, slice into 12 squares, and serve.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 24.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 79 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.
