Lemon Raspberry Bars
These Lemon Raspberry Bars are bright and refreshing, with a delightful balance of tart lemon and sweet raspberries, perfect for warm days and family gatherings.
Ingredients
Crust Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling Ingredients
- 2 large eggs
- 1 cup granulated sugar (for filling)
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup raspberries (fresh or frozen)
- 1/4 teaspoon baking powder
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan.
- In a mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy.
- Gradually add the flour and salt, mixing until combined. Press the mixture into the bottom of the prepared pan to create an even crust.
- Bake the crust for 15-20 minutes or until lightly golden.
Filling
- In another bowl, whisk together the eggs, 1 cup granulated sugar, lemon juice, lemon zest, baking powder, and the raspberries.
- Pour the filling over the baked crust.
- Bake for an additional 20-25 minutes, or until the filling is set.
- Allow to cool before cutting into bars. Dust with powdered sugar before serving, if desired.
Notes
For best results, store leftover bars in the fridge in an airtight container for about 3-5 days. You can also freeze them for up to 3 months. Allow the bars to cool completely before cutting to avoid messy edges. If you are short on time, you can make the filling while the crust is baking. Add more lemon zest for an extra zing if desired.