Raspberry Lemon Bars Recipe

Bright, fruity, and irresistibly tangy, these Raspberry Lemon Bars Recipe are layered with buttery shortbread, smooth lemon curd, and juicy raspberries.

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Course: Dessert, Snack

Cuisine: American, Summer Baking

Prep Time: 20

Cook Time: 45

Chill Time: 2

Total Time: 3 5

Servings: bars

Calories: 195kcal

Cost: $8

Equipment

1 8x8 inch square baking pan Ideal size for thick, even lemon bars; can use glass or metal
2 Mixing bowls One for crust and one for filling preparation
1 Whisk Helps combine filling ingredients smoothly
1 Zester For finely grating fresh lemon zest without bitter pith
1 Parchment paper For easy lifting and clean cutting after chilling
1 Sharp knife Essential for slicing clean, neat squares once bars are chilled

Ingredients

Shortbread Crust

2 cups all-purpose flour sifted
0.5 cup powdered sugar for tenderness
0.5 teaspoon salt enhances flavor
1 cup unsalted butter cold and cubed
1 egg yolk adds richness and binds the dough

Lemon Raspberry Filling

4 large eggs room temperature
1.33 cups granulated sugar adjust to taste
0.25 cup all-purpose flour helps filling set
0.5 cup lemon juice fresh-squeezed for best flavor
2 tablespoon lemon zest finely grated
0.25 teaspoon salt balances the sweetness
1.5 cups raspberries fresh preferred, or frozen (unthawed)

For Finishing

powdered sugar for dusting after baking

Instructions

Preheat oven to 350°F and line your pan.
Combine crust ingredients and press into pan.
Bake crust until lightly golden.
Whisk filling ingredients until smooth.
Fold in raspberries and pour over crust.
Bake until center is just set.
Cool completely, then refrigerate to set.
Dust with powdered sugar and slice to serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition