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Delicious Lemon Raspberry Bars with creamy filling and raspberry swirls, garnished with fresh raspberries and lemon slices, dusted with sugar.
Daniel

Bright Lemon Raspberry Bars

These tangy lemon and sweet raspberry bars feature a buttery shortbread crust, a vibrant lemon custard filling, and a fresh burst of raspberries. A perfect treat for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup unsalted butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the Lemon Raspberry Filling
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • 1/2 cup fresh lemon juice from about 3-4 lemons
  • 2 tablespoons lemon zest from about 2 lemons
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh raspberries
  • 1/4 cup powdered sugar for dusting (optional)

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Zester
  • Whisk
  • Wire Rack
  • Sharp knife

Method
 

For the Shortbread Crust
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1/2 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Gradually add the 2 cups of all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed (or by hand) until the dough resembles coarse crumbs and just comes together. Be careful not to overmix.
  4. Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling.
For the Lemon Raspberry Filling
  1. While the crust is baking, prepare the filling. In a large bowl, whisk together the 1 1/2 cups granulated sugar and 1/4 cup all-purpose flour until well combined. This helps prevent the flour from clumping.
  2. Add the 4 large eggs, 1/2 cup fresh lemon juice, 2 tablespoons lemon zest, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the sugar-flour mixture. Whisk vigorously until the mixture is smooth and evenly combined.
  3. Carefully pour the lemon filling over the warm, pre-baked shortbread crust in the pan.
  4. Gently scatter the fresh raspberries evenly over the lemon filling. Do not stir them in, they will settle slightly during baking.
  5. Return the pan to the oven and bake for an additional 25-30 minutes, or until the center is set and no longer jiggles when gently shaken. The top may be lightly golden.
  6. Remove the pan from the oven and let the bars cool completely on a wire rack at room temperature. This is crucial for the bars to set properly and prevent them from falling apart.
  7. Once cooled, refrigerate the bars for at least 2 hours (or up to overnight) before cutting. Chilling makes them much easier to cut cleanly.
  8. When ready to serve, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and dust generously with powdered sugar before cutting into 16 squares or your desired bar size.

Notes

Store leftover Lemon Raspberry Bars in an airtight container in the refrigerator for up to 3-4 days. For cleaner cuts, use a sharp knife wiped clean with a damp cloth between each slice.