Description
These Raspberry Lemon Bars combine a buttery, crisp shortbread crust with a tangy lemon custard filling and a sweet raspberry swirl. The bars are bright, refreshing, and perfect as a summery dessert or a delightful treat any time of the year.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Filling
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/4 tsp salt
Raspberry Swirl
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tbsp granulated sugar
- 1 tbsp water
Optional
- Powdered sugar for dusting
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan.
- Bake the crust: Bake the crust in the preheated oven for about 15-20 minutes, until it is lightly golden. Remove from the oven and let it cool slightly while preparing the filling.
- Make the lemon filling: In a mixing bowl, whisk together the 3 eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, and 1/2 tsp baking powder until smooth. Stir in the fresh lemon juice, lemon zest, and 1/4 tsp salt until fully combined.
- Prepare raspberry swirl: In a small saucepan, combine raspberries, 2 tbsp granulated sugar, and 1 tbsp water. Heat gently over medium-low heat until raspberries break down and the mixture thickens slightly, about 5 minutes. Strain the seeds out with a fine sieve if desired.
- Assemble bars: Pour the lemon filling over the pre-baked crust, spreading it evenly. Drop spoonfuls of the raspberry mixture across the filling, then use a toothpick or knife to gently swirl the raspberries into the lemon filling for a marbled effect.
- Bake the bars: Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly golden at the edges.
- Cool and serve: Remove from oven and let cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired. Cut into 16 bars and serve.
Notes
- Use fresh lemon juice for the best bright flavor.
- Raspberry swirl can be strained to remove seeds for a smoother texture.
- Bars can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow bars to cool fully before cutting to ensure neat slices.
