Raspberry Lemon Bars
Delightful Raspberry Lemon Bars combine the perfect balance of sweet and tart flavors, featuring a buttery crust and smooth lemon filling, topped with fresh raspberries.
Ingredients
For the crust
- 1 cup unsalted butter, softened Ensure the butter is softened for easy mixing.
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the filling
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup lemon juice Freshly squeezed is best.
- 1 tablespoon lemon zest
- 1 cup raspberries Fresh or frozen.
- Powdered sugar, for dusting Dust before serving.
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Gradually add the flour and salt, mixing just until combined.
- Press the mixture firmly into the bottom of the prepared baking pan. Bake for about 15-20 minutes, or until the edges are lightly golden.
Making the Lemon Filling
- While the crust is baking, in another bowl, whisk together the eggs, 1 cup of sugar, lemon juice, and lemon zest. Mix until well combined and slightly thickened.
- Gently fold in the raspberries, being careful not to break them up.
Combine and Bake
- Pour the lemon raspberry mixture over the pre-baked crust, spreading it evenly with a spatula.
- Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and the edges are slightly puffed.
- Remove from the oven and allow to cool in the pan on a wire rack. Once completely cool, lift the bars out of the pan using the parchment paper and cut them into squares.
- Dust the tops with powdered sugar before serving.
Notes
Use fresh ingredients for the best flavor. Chill before serving for easier slicing and enhanced flavors. Experiment with toppings like white chocolate drizzle or chopped mint.