Description
Bright, tangy, and sweet these Raspberry Lemon Bars feature a buttery shortbread crust topped with a silky raspberry-lemon filling. Perfect for picnics, brunch, or an afternoon treat, they’re as beautiful as they are delicious.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter (cold, cubed)
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberries (mashed)
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Powdered sugar
- Fresh raspberries & lemon slices
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Make crust: Mix flour, powdered sugar, salt, and cold butter until crumbly. Press into the pan. Bake for 15–18 minutes until lightly golden.
- Make filling: Whisk sugar, eggs, lemon juice, and zest. Stir in raspberries, cornstarch, and flour.
- Pour filling over hot crust and bake for 25–30 minutes, until center is just set.
- Cool completely, then chill for at least 2 hours before cutting. Dust with powdered sugar and garnish.
Notes
- Use fresh lemon juice for the best flavor.
- Strain raspberries if you want a smooth, seedless filling.
- Chill fully before slicing to get clean bars.
Nutrition
- Calories: 190
