Lemon Raspberry Bars (with Buttery Crust)
These Lemon Raspberry Bars (with Buttery Crust) feature a rich, melt-in-your-mouth shortbread base topped with a silky lemon filling swirled with fresh raspberries. Perfectly sweet-tart and beautifully vibrant, they’re an ideal spring dessert for brunch, Easter, baby showers, or any special gathering.
Ingredients
- For the Buttery Crust:
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter cold and cubed
- Pinch of salt
- For the Lemon Raspberry Filling:
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup fresh lemon juice about 2–3 lemons
- 1 tablespoon lemon zest
- ¾ cup fresh raspberries
- Optional Garnish:
- Powdered sugar for dusting
- Extra lemon zest
- Fresh raspberries
Instructions
- Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Step 2: Make the Buttery Crust
- In a bowl, combine flour, powdered sugar, and salt.
- Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Press firmly and evenly into the bottom of the prepared pan.
- Bake for 15–18 minutes, until lightly golden.
- Do not overbake—the crust should just begin to turn golden.
- Step 3: Prepare the Filling
- In a bowl, whisk eggs and sugar until smooth.
- Add flour and whisk until fully combined.
- Stir in lemon juice and zest.
- Gently fold in raspberries (lightly mash a few for a natural swirl effect).
- Step 4: Bake the Bars
- Pour filling over the warm crust.
- Return to oven and bake for 20–25 minutes, until center is set and no longer jiggles.
- Remove and cool completely at room temperature.
- Step 5: Chill & Slice
- Refrigerate for at least 2 hours before slicing.
- Lift from pan using parchment overhang.
- Dust with powdered sugar before serving.
- For clean slices, use a sharp knife and wipe between cuts.
Notes
- Use fresh lemon juice for best flavor.
- Do not underbake or filling may be runny.
- Chill thoroughly before slicing for neat squares.
- Toss raspberries lightly in flour if very juicy to prevent excess moisture.
- Bars taste even better the next day as flavors develop.