Lemon Raspberry Bars
A bright and elegant twist on classic lemon bars, these treats feature a buttery shortbread crust topped with a silky lemon custard and swirled with fresh, jammy raspberries. Perfectly balanced between tart and sweet.
Equipment
- 8x8 inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- lemon zester or microplane
Ingredients
- 0.5 cup unsalted butter (melted)
- 0.25 cup granulated sugar (for crust)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (for crust)
- 0.25 tsp salt
- 1 cup granulated sugar (for filling)
- 2 tbsp all-purpose flour (for filling)
- 3 large eggs
- 0.5 cup fresh lemon juice
- 1 tbsp lemon zest
- 0.75 cup fresh raspberries
- powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper.
- In a bowl, mix melted butter, sugar, vanilla, and salt. Fold in flour until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 18–20 minutes until lightly golden at the edges.
- In another bowl, whisk together sugar and flour. Add eggs, lemon juice, and zest, whisking until smooth.
- Pour the filling over the hot crust and scatter raspberries evenly on top.
- Bake for 22–26 minutes until the center is set.
- Cool to room temperature, then refrigerate for at least 3 hours before slicing.
- Lift from pan, slice cleanly, and dust with powdered sugar before serving.
Notes
For clean slices, wipe your knife between cuts. Always use fresh lemon juice for the best flavor. Dust with powdered sugar just before serving to prevent it from dissolving.