Print

Easy Lemon Raspberry Bars

A square slice of Lemon Raspberry Bars featuring a thick lemon layer, fresh raspberries, and powdered sugar dusting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for tangy lemon bars layered over a buttery shortbread crust, topped with fresh raspberries.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar (for filling)
  • 4 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons all-purpose flour (for filling)
  • 1 cup fresh raspberries
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
  4. While the crust bakes, prepare the lemon filling: In a separate bowl, whisk together 1 1/2 cups sugar, eggs, lemon juice, lemon zest, and 2 tablespoons of flour until smooth.
  5. Pour the lemon filling over the hot, pre-baked crust. Gently scatter the fresh raspberries over the top of the filling.
  6. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the filling is mostly set but still has a slight jiggle in the center.
  7. Let the bars cool completely in the pan on a wire rack. This cooling process is crucial for setting the curd.
  8. Once fully cooled (at least 2 hours or chilled), lift the bars out of the pan using the parchment overhang. Cut into squares.
  9. Dust the top of the Lemon Raspberry Bars with powdered sugar before serving.

Notes

  • For a firmer curd, ensure you use fresh lemon juice, not bottled concentrate.
  • Do not overbake; the center should not be completely firm when removed from the oven, as it will set while cooling.
  • Chill the bars for at least 4 hours before cutting for clean slices.

Nutrition

Find it online: https://cookerykings.com/lemon-raspberry-bars-recipe/