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Raspberry Lemon Bars

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Raspberry Lemon Bars feature a buttery shortbread crust topped with a sweet and tangy raspberry-lemon filling, offering the perfect balance of sweet, tart, and creamy flavors.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup confectioners’ sugar

3/4 cup unsalted butter, softened

2 cups fresh raspberries

1/2 cup granulated sugar

3 large eggs

1/3 cup freshly squeezed lemon juice

Zest of 1 lemon

Confectioners’ sugar for garnish

Fresh raspberries for garnish

Lemon zest curls for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
  2. In a mixing bowl, combine all-purpose flour and confectioners’ sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Press the dough into the prepared baking dish to form an even layer for the crust.
  3. In a saucepan, cook fresh raspberries and granulated sugar over medium heat for about 5 minutes, stirring occasionally until softened. Strain the raspberry mixture through a fine-mesh strainer to remove the seeds and set the smooth raspberry puree aside.
  4. In a separate bowl, whisk together eggs, lemon juice, and lemon zest. Stir in the raspberry puree until fully combined.
  5. Pour the raspberry-lemon filling over the prepared shortbread crust. Bake for 45-50 minutes or until the filling is set and the crust is lightly golden. Remove from the oven and let cool for 1 hour.
  6. Once cooled, slice into squares. Garnish with confectioners’ sugar, fresh raspberries, and lemon zest curls. Serve and enjoy!

Notes

For extra lemon flavor, add a few drops of lemon extract to the filling.

Experiment with different berries, such as strawberries or blueberries, for a twist on the classic flavor.

For a gluten-free option, use gluten-free flour in the crust.

To make the recipe vegan, replace the eggs with a vegan egg substitute and use dairy-free butter in the crust.

Nutrition

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