Lemon Raspberry Bars (Printable Version)

Tangy lemon and fresh raspberry layer atop buttery shortbread crust creates the perfect sweet treat for any occasion.

# What You Need:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed

→ Lemon Raspberry Layer

05 - 3/4 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries

→ For Serving

12 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine flour, granulated sugar, and salt in a medium bowl. Cut in cold butter until mixture resembles coarse crumbs.
03 - Press mixture firmly into prepared pan. Bake for 15-18 minutes until lightly golden.
04 - Whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and zest; whisk until smooth.
05 - Gently fold fresh raspberries into the lemon mixture.
06 - Pour filling over warm crust. Bake 22-25 minutes until center is set and no longer jiggles.
07 - Cool completely in pan. For best results, refrigerate 1-2 hours before cutting.
08 - Dust with powdered sugar before serving if desired.

# Expert Advice:

01 -
  • The contrast between that buttery, crumbly crust and the bright, tangy filling hits every single craving spot
  • These bars somehow taste fancy enough for a dinner party but come together with basic pantry staples
  • They actually get better after a night in the fridge, making them the ultimate make ahead dessert
02 -
  • Warm crust is crucial for the filling bond it helps seal the layers together
  • Room temperature eggs prevent the filling from curdling and ensure smooth texture
  • These must chill completely before cutting or you will end up with a messy situation
03 -
  • Gently crush about a quarter of your raspberries before folding them in for those gorgeous pink streaks
  • Use room temperature eggs to prevent the filling from seizing up when you whisk them

Go Back