Lemon Raspberry Bars
These homemade Lemon Raspberry Bars feature a buttery, from-scratch shortbread crust topped with a tart lemon filling and sweet little pockets of jammy raspberry filling!
Equipment
- 8x8 metal square baking pan
Ingredients
Raspberry Filling
- 1 cup raspberries fresh
- ¼ cup granulated sugar
- 1 teaspoon lemon juice freshly squeezed
- 2 teaspoons cornstarch
- 2 teaspoons water
Shortbread Crust
- ¼ cup granulated sugar
- 4 ounces unsalted butter cubed & cold
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 1 tablespoon water
Lemon Filling
- 1 cup granulated sugar
- 3 large eggs
- 3 lemons zested
- ½ cup fresh lemon juice
- 3 tablespoons all-purpose flour
- 1-2 tablespoons powdered sugar for dusting
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the Raspberry Filling: In a small saucepan combine the fresh raspberries, granulated sugar, and lemon juice. Heat over medium-low heat until the berries start to break down.
- In a small bowl combine the cornstarch and water. Pour into the pan with the raspberries, whisking to incorporate. Keep mixing until the raspberry mixture has thickened. Remove from the heat to cool while you work on the rest of the recipe.
- For the Shortbread Crust: Preheat the oven to 350°F. Line an 8x8 square baking pan with parchment paper. Be sure to leave an overhang on the sides for easy removal.
- In a food processor (preferred) or a medium bowl, combine the flour, sugar and salt. Add the cold, cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs. Using a food processor is best here as it keeps the butter cold, which is the secret to the best shortbread crust texture!
- Mix the egg yolk and water together, then drizzle over the flour mixture. Mix just until incorporated. It will look dry, but will hold its shape when you squeeze a small handful in your palm. It it's too dry to hold together, add 1 more tablespoon of water.
- Press firmly into the lined pan. It won't look like a smooth dough yet, but it will come together once you press it firmly and evenly into the bottom of the pan. Bake for 15-20 minutes, or just until the edges are lightly browned.
- For the Lemon Filling: In a medium bowl whisk together the sugar, eggs, and lemon zest. Whisk in the lemon juice and flour until the mixture is completely smooth.
- Pour over the baked crust then drop little dollops of the raspberry filling all around the lemon bars. Return to the oven to bake for 20-25 minutes. The bars are done when the edges are set and the center has only a very slight jiggle when the pan is tapped.
- Cool completely before lifting them from the pan. Dust with powdered sugar then cut into squares. Enjoy!
Nutrition
Calories: 333kcalCarbohydrates: 51gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 109mgSodium: 92mgPotassium: 71mgFiber: 1gSugar: 35gVitamin A: 437IUVitamin C: 4mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!