Lemon Raspberry Bars (Printable Version)

Buttery shortbread crust topped with tangy lemon and fresh raspberry filling. Easy to make, perfect for sharing.

# What You’ll Need:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed

→ Lemon Raspberry Layer

05 - 3/4 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries

→ Optional Serving

12 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a medium bowl, combine flour, granulated sugar, and salt for the crust. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
04 - In a bowl, whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Gently fold in the fresh raspberries.
06 - Pour the lemon raspberry mixture over the warm crust. Return to oven and bake for 22-25 minutes, or until the center is set and no longer jiggles.
07 - Remove from oven and allow to cool completely in the pan. For best results, chill in the refrigerator for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving, if desired.

# Top Tips:

01 -
  • The buttery shortbread crust practically melts in your mouth while still holding its structure
  • Fresh raspberries burst through the tangy lemon layer creating pockets of jammy sweetness in every bite
  • These bars somehow taste fancy and impressive despite coming together in under an hour
02 -
  • These bars need that chilling time in the refrigerator or they will be impossible to cut cleanly
  • Room temperature eggs prevent the lemon filling from curdling when you whisk everything together
  • The crust should be slightly warm when you pour the filling over it, not piping hot or completely cold
03 -
  • If you only have frozen raspberries, thaw them completely and pat them dry with paper towels to prevent excess moisture
  • Press the extra lemon zest into the sugar before mixing to release even more fragrant oils

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