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Raspberry Lemon Bars
Like
Raspberry Lemon Bars
Delicious and tangy raspberry lemon bars with a shortbread crust, a lemon curd filling, and a layer of fresh raspberries on top. Perfect for springtime gatherings and potlucks, these bars are both sweet and tart, with a crumbly crust and a burst of citrus flavor. The combination of textures and flavors in these bars is sure to be a hit with anyone who tries them.
Time Cook
25
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy, Nuts
Ingredients
1 cup
Unsalted Butter
192 Calories
1/2 cup
Granulated Sugar
100 Calories
1/4 cup
Confectioners' Sugar
50 Calories
2 1/4 cups
All-purpose Flour
285 Calories
1/4 teaspoon
Salt
0 Calories
1 cup
Fresh Raspberries
60 Calories
2 tablespoons
Lemon Juice
10 Calories
1 teaspoon
Lemon Zest
0 Calories
2 large
Eggs
140 Calories
Step-by-Step Instructions
1
Preheat oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang for easy removal.
2
In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3
Press the mixture evenly into the prepared baking dish. Bake for 20-25 minutes, or until the edges are lightly golden brown.
4
While the crust is baking, prepare the lemon curd. In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
5
Add the confectioners' sugar to the bowl and whisk until smooth. Pour the lemon curd over the baked crust and smooth the top.
6
Arrange the fresh raspberries on top of the lemon curd, leaving a 1-inch border around the edges.
7
Refrigerate the bars for at least 30 minutes to allow the filling to set. Cut into bars and serve chilled.
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Where cooking meets life and technology.
© 2025 Cooklaif