Lemon Raspberry Bars Recipe
Introduction
Lemon Raspberry Bars are a bright and tangy treat perfect for any season. With a buttery crust and a zesty lemon filling studded with fresh raspberries, these bars offer a delightful balance of tart and sweet flavors.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 3 large eggs
- ½ cup fresh lemon juice
- 1 cup fresh raspberries
- ½ cup powdered sugar (optional, for dusting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine flour, softened butter, and sugar until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 8×8-inch baking pan to form the crust.
- Step 2: Bake the crust for about 15 minutes or until lightly golden. While the crust bakes, whisk together the eggs and lemon juice until smooth. Gently fold the raspberries into the lemon mixture.
- Step 3: Pour the lemon raspberry filling over the warm crust and return to the oven. Bake for an additional 20–25 minutes, or until the filling is set and slightly firm to the touch.
- Step 4: Allow the bars to cool completely in the pan before slicing. Optionally, dust with powdered sugar before serving for a decorative touch.
Tips & Variations
- For a firmer crust, chill the dough for 30 minutes before pressing it into the pan.
- Use frozen raspberries if fresh are unavailable, just thaw and drain excess liquid.
- Add a teaspoon of lemon zest to the filling for extra citrus aroma.
- Swap raspberries for blueberries or blackberries for a different berry twist.
Storage
Store lemon raspberry bars in an airtight container in the refrigerator for up to 4 days. To reheat, let them come to room temperature or warm gently in the microwave for about 10 seconds. These bars can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought lemon juice?
Yes, you can use bottled lemon juice if fresh lemons aren’t available, but fresh juice will give you a brighter, fresher flavor.
How do I prevent the raspberries from sinking to the bottom?
Gently folding the raspberries into the filling helps, as does using slightly thicker batter. You can also toss the berries lightly in some flour before adding to the mixture to keep them suspended.
PrintLemon Raspberry Bars Recipe
These Lemon Raspberry Bars combine a buttery, tender crust with a tangy lemon and sweet raspberry filling, creating a refreshing dessert perfect for any occasion. The bars are baked to set the flavors and provide a delightful balance of citrus and berry sweetness in every bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
For the Lemon Raspberry Filling:
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup fresh raspberries
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, softened butter, and sugar until the mixture forms a crumbly dough. Press this dough evenly into the bottom of a greased or parchment-lined 8×8 inch baking pan. Bake the crust for about 15-20 minutes, or until it is lightly golden brown.
- Make the lemon raspberry filling: While the crust is baking, whisk together the eggs, sugar, and fresh lemon juice in a separate bowl until smooth and well combined. Gently fold in the raspberries, taking care not to crush them too much to keep some texture.
- Add the filling and bake: Once the crust is partially baked, remove it from the oven and pour the lemon raspberry filling evenly over the hot crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour to further firm up before cutting into squares and serving.
Notes
- Use fresh raspberries for the best flavor and texture.
- For a more intense lemon flavor, add lemon zest to the filling.
- Line the pan with parchment paper for easy removal of the bars.
- Store the bars in an airtight container in the refrigerator for up to 4 days.
Keywords: lemon bars, raspberry bars, lemon raspberry dessert, baked lemon bars, citrus dessert
