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Tangy Raspberry Lemon Bars Recipe Easy Homemade Shortbread Crust

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These tangy raspberry lemon bars feature a buttery shortbread crust with a bright, zesty raspberry lemon filling, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups (225 g) fresh or frozen raspberries
  • 3 large eggs, room temperature
  • 1 ¼ cups (250 g) granulated sugar
  • ¼ cup (30 g) all-purpose flour
  • ¼ cup (60 ml) freshly squeezed lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream together 1 cup softened unsalted butter and ½ cup granulated sugar using an electric mixer or sturdy whisk until light and fluffy, about 3-4 minutes.
  2. Add 2 cups all-purpose flour and ¼ teaspoon salt to the butter mixture. Mix on low speed or stir gently until the dough just comes together. It should feel crumbly but hold when pressed (avoid overmixing).
  3. Press the dough evenly into the bottom of the greased 9×13 inch baking pan. Smooth out with the back of a spoon or fingers, ensuring no thin spots.
  4. Bake the crust for 18-20 minutes until lightly golden around the edges. Remove from oven and set aside.
  5. Puree fresh raspberries in a blender or food processor; strain through a fine mesh sieve to remove seeds if desired. If using frozen, thaw and drain excess liquid before pureeing.
  6. In a medium bowl, whisk together 3 large eggs and 1 ¼ cups granulated sugar until fully combined and slightly frothy.
  7. Add ¼ cup flour, lemon juice, lemon zest, and raspberry puree to the egg mixture. Whisk until smooth and evenly mixed.
  8. Pour the filling gently over the pre-baked crust, spreading evenly with a spatula.
  9. Bake the bars for 25-30 minutes at 350°F (175°C), or until the filling is set and slightly jiggly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs.
  10. Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before slicing.
  11. Before serving, dust the top with powdered sugar if desired. Cut into 12 bars and enjoy.

Notes

Do not overmix the crust dough to keep it tender. Use room temperature eggs for a smooth filling. Press the crust firmly for a sturdy base. Watch baking times closely to avoid overbaking. Chill bars for at least 2 hours before slicing for best results. Tent crust edges with foil if browning too quickly.

Nutrition

Keywords: raspberry lemon bars, shortbread crust, easy dessert, homemade bars, tangy lemon dessert, raspberry dessert, summer dessert

Find it online: https://jodierecipes.com/tangy-raspberry-lemon-bars-recipe-easy-homemade-shortbread-crust/