Lemon Raspberry Bars (Print)

Buttery shortbread crust topped with tangy lemon and fresh raspberry filling

# What You 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
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries

→ For Serving

12 - Powdered sugar for dusting

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
02 - Combine flour, sugar, and salt in a medium bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
03 - Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden.
04 - Whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until completely smooth.
05 - Gently fold fresh raspberries into the lemon mixture, taking care not to crush them excessively.
06 - Pour the lemon raspberry filling over the warm crust. Return to oven and bake for 22-25 minutes until the center is set and no longer jiggles.
07 - Let cool completely in the pan. For cleanest cuts, refrigerate for 1-2 hours before slicing.
08 - Dust with powdered sugar before serving, if desired. Cut into 12 bars.

# Expert Advice:

01 -
  • The tart brightness of fresh lemon balances perfectly with the sweet burst of raspberries
  • That buttery shortbread crust holds everything together like a warm, crumbly hug
  • They look impressive on a dessert table but come together with minimal fuss
02 -
  • Warm crusts absorb less liquid, so pour the filling over the crust while it is still warm from the oven
  • The center should not jiggle like liquid when it is done, but a slight wobble in the very middle means perfect texture
  • Chilling the bars before cutting is the difference between neat squares and a messy crumble situation
03 -
  • Grating a little extra lemon zest into the powdered sugar before dusting adds an extra pop of lemon aroma
  • If your raspberries are especially tart, add an extra tablespoon of sugar to the filling mixture

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