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Refreshing Lemon Raspberry Bars

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Bright and tangy lemon raspberry bars with a buttery homemade shortbread crust, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 1 1/2 cups (180g) fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch pan or line it with parchment paper.
  2. In a large bowl, cream 1 cup softened unsalted butter with 2/3 cup granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
  3. Stir in 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract. Mix on low speed until just combined; dough will be crumbly but hold together when pressed.
  4. Press the dough evenly into the bottom of the prepared pan, compacting it firmly.
  5. Bake the crust for 18-20 minutes until lightly golden and set.
  6. While the crust bakes, whisk together 4 large eggs and 1 1/2 cups granulated sugar in a medium bowl until smooth and slightly frothy, about 2 minutes.
  7. Mix in 1/4 cup flour, 1/2 cup fresh lemon juice, and zest of 2 lemons until fully combined and glossy.
  8. Gently fold in 1 1/2 cups fresh raspberries. For seed-free filling, mash and strain raspberries before adding.
  9. Pour the filling evenly over the hot shortbread crust immediately after baking.
  10. Bake for an additional 25-30 minutes until the filling is set but slightly jiggles in the center.
  11. Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight for best slicing.
  12. Slice into bars using a sharp knife, wiping the knife clean between cuts for neat edges.

Notes

Use room temperature butter for best shortbread texture. Pour filling over warm crust immediately after baking to help it set. Chill bars overnight for clean slicing and better flavor. For gluten-free, substitute almond flour in crust. For vegan, use vegan margarine and flax eggs.

Nutrition

Keywords: lemon raspberry bars, lemon bars, raspberry dessert, shortbread crust, easy lemon bars, homemade dessert, fruity bars

Find it online: https://cooltastes.com/refreshing-lemon-raspberry-bars-recipe-easy-homemade-shortbread-guide/