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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 paired with a bright, zesty lemon and raspberry filling. Perfect for any occasion, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (85g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1 cup (120g) fresh or frozen raspberries (thawed and drained if frozen)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened butter and 2/3 cup sugar until light and fluffy (about 3-4 minutes with an electric mixer).
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture, mixing until just combined. The dough will be crumbly but should hold together when pressed.
  4. Press the dough evenly into the prepared pan using your fingers or the bottom of a glass to create a smooth, even layer.
  5. Bake the crust for 18-20 minutes or until the edges start to turn a light golden brown.
  6. While the crust bakes, whisk together 3 eggs and 1 1/2 cups sugar in a medium bowl until smooth.
  7. Add 1/4 cup flour, lemon zest, and freshly squeezed lemon juice to the egg mixture, mixing until combined.
  8. Remove the baked crust from the oven and immediately pour the lemon filling over the hot crust, spreading it evenly.
  9. Dot 1 cup raspberries over the filling and gently swirl them into the filling using a knife or skewer to create a marbled effect.
  10. Bake again for 25-30 minutes until the filling is set but slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  11. Cool completely on a wire rack, then chill in the refrigerator for at least 2 hours to firm up before slicing.
  12. Slice into 2×2-inch squares using a sharp knife wiped clean between cuts for tidy edges.

Notes

If the crust edges brown too quickly, cover loosely with foil halfway through baking. Use a sharp knife wiped clean between cuts for neat slices. Chill bars fully before slicing for best results. Frozen raspberries should be thawed and drained to avoid excess liquid. Substitutions include almond flour for gluten-free crust and coconut sugar for less refined sweetness.

Nutrition

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

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