Lemon Raspberry Bars
Delightful bars that combine a vibrant lemon filling with tart raspberries on a buttery crust.
Ingredients
For the crust
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling
- 1 cup granulated sugar
- 2 large eggs Use at room temperature
- 1/2 cup freshly squeezed lemon juice Fresh juice is preferred
- 1 tablespoon lemon zest
- 1 cup raspberries (fresh or frozen) If using frozen, thaw and drain
- powdered sugar for dusting For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- For the crust, cream together the softened butter and powdered sugar until light and fluffy.
- Gradually mix in the flour and salt until combined.
- Press the mixture evenly into the bottom of the prepared baking dish.
Baking the crust
- Bake the crust for about 15-20 minutes or until lightly golden.
Making the filling
- In a separate bowl, whisk together the granulated sugar, eggs, lemon juice, and lemon zest until smooth.
- Fold in the raspberries gently.
Finishing up
- Pour the lemon raspberry mixture over the baked crust and return to the oven.
- Bake for an additional 20-25 minutes, or until the filling is set.
- Allow to cool completely before slicing. Dust with powdered sugar before serving.
Notes
Don't overmix the crust or filling to avoid tough bars. Use fresh ingredients for the best flavor. Allow bars to cool completely before cutting.