Lemon Raspberry Bars
These vibrant Lemon Raspberry Bars are the perfect balance of tart lemon and sweet raspberries, all nestled in a buttery shortbread crust. Easy to make and always a crowd-pleaser!
Prep
: 10
Total
: 25 minutes
Ingredients
Shortbread Crust
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
Lemon Raspberry Filling
- 4 large eggs eggs
- 1.5 cups granulated sugar
- 0.5 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon all-purpose flour
- 1.5 cups fresh raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- For the crust: In a medium bowl, combine flour and sugar. Cut in the softened butter until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared baking pan.
- Bake the crust for 15-20 minutes, or until lightly golden.
- For the filling: In a separate bowl, whisk together eggs and sugar until well combined.
- Stir in lemon juice, lemon zest, and flour until smooth.
- Pour the filling over the baked crust. Gently scatter the raspberries over the filling.
- Bake for another 25-30 minutes, or until the filling is set and the edges are lightly golden.
- Let cool completely in the pan before cutting into bars.
Notes
For an extra touch, you can dust the cooled bars with powdered sugar.