Description
These Raspberry Lemon Bars are the perfect balance of tart and sweet. The buttery, melt-in-your-mouth shortbread crust is topped with a refreshing lemon filling and fresh raspberry swirl. A burst of citrus and berries makes these bars a delightful treat for any occasion, whether it’s a summer picnic or a family gathering.
Ingredients
Scale
For the 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
For the Lemon 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
For the Raspberry Swirl:
- 1/2 cup fresh raspberries (or frozen, thawed)
- 2 tbsp granulated sugar
- 1 tbsp water
For Garnishing:
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper, allowing for some overhang on the sides for easy removal. - Make the Crust:
In a medium bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Press the dough evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool slightly. - Prepare the Lemon Filling:
In a medium bowl, whisk together the eggs and sugar until smooth. Add the flour, baking powder, lemon juice, lemon zest, and salt, and whisk again until well combined.
Pour the lemon filling over the cooled crust, spreading it out evenly. - Make the Raspberry Swirl:
In a small saucepan, combine the raspberries, sugar, and water. Heat over medium heat, stirring occasionally, until the raspberries break down and release their juice (about 5 minutes).
Remove from heat and strain through a fine mesh sieve to remove the seeds. Let the raspberry puree cool slightly. - Swirl the Raspberry:
Drop small spoonfuls of the raspberry puree onto the lemon filling. Use a toothpick or a skewer to gently swirl the raspberry into the lemon filling, creating a marbled effect. - Bake the Bars:
Bake the bars in the preheated oven for 25-30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The edges should be lightly golden. - Cool and Serve:
Let the bars cool completely in the pan on a wire rack. Once cool, dust with powdered sugar (optional) and cut into squares. Serve chilled or at room temperature.
Notes
- If you prefer, you can use store-bought raspberry jam instead of making the fresh raspberry swirl.
- To make the bars even more vibrant, you can add a few fresh raspberries on top before baking.
- These bars can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 20g
- Sodium: 50 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg