Raspberry Lemon Bars
Bright, tangy, and irresistibly sweet, these Raspberry Lemon Bars are a citrusy twist on a classic dessert that’s perfect for any occasion. Featuring a buttery, golden crust that’s baked to perfection, this recipe is topped with a luscious lemon filling infused with fresh lemon juice and zest, creating a vibrant flavor that’s both refreshing and indulgent. Juicy raspberries are scattered throughout, adding pops of sweetness and a delightfully juicy texture to every bite. Finished with a light dusting of powdered sugar, these bars are as visually stunning as they are delicious. Ready in just one hour, they make an ideal dessert for spring gatherings, summer picnics, or whenever you crave a taste of sunshine. Whether enjoyed chilled or at room temperature, these fruity, tangy treats are sure to be a hit!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter (cold, cubed)
- 0.5 teaspoons salt
- 4 large eggs
- 2.25 cups fresh lemon juice
- 2 tablespoons lemon zest
- 1.5 cups fresh raspberries
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and line it with parchment paper, allowing some paper to hang over the edges for easy removal.
In a large mixing bowl, combine 2 cups of flour, 0.5 cups of granulated sugar, and 0.5 teaspoons of salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Bake in the preheated oven for 20 minutes or until lightly golden.
While the crust bakes, prepare the filling. In a medium mixing bowl, whisk together the eggs, remaining 1 cup of granulated sugar, remaining 0.5 cups of flour, fresh lemon juice, and lemon zest until smooth.
Once the crust is done baking, remove it from the oven. Scatter the fresh raspberries across the hot crust in an even layer.
Pour the lemon filling mixture gently over the raspberries, ensuring they are evenly coated.
Return the dish to the oven and bake for an additional 20 minutes or until the filling is set and just slightly jiggly in the center.
Remove the bars from the oven and let them cool to room temperature in the pan. Then refrigerate for at least 2 hours to fully set.
Once chilled, use the parchment overhang to lift the bars out of the dish. Dust the top with powdered sugar before slicing into 16 squares.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 21.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 109 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.
