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Raspberry Lemon Bars are a delightfully fresh dessert that combines the tangy flavours of raspberries and zesty lemons in a buttery, crumbly crust. These bars offer a perfect balance of sweetness and tartness, making them an irresistible treat for any occasion. The buttery cookie base provides a satisfying crunch, while the raspberry lemon layer adds a burst of fruity freshness. With a dusting of powdered sugar on top, these bars also make an elegant and visually appealing dessert option. Easy to make and store, Raspberry Lemon Bars are a crowd-pleasing choice for sharing or enjoying on your own.
Why You'll Love These Raspberry Lemon Bars
- Easy to Make: This recipe is straightforward and beginner-friendly. With simple ingredients and clear instructions, anyone can create these Raspberry Lemon Bars with ease. Whether you’re an experienced baker or just starting out, this recipe offers a satisfying homemade treat that doesn’t require advanced skills.
- Make-Ahead and Storage: These Raspberry Lemon Bars can be prepared in advance, making them convenient for planning ahead. They can be stored in an airtight container in the refrigerator, allowing you to enjoy them over several days. The flavours actually improve with time, as the raspberry and lemon infuse into the crust, resulting in a more intense and delicious taste.
- Easy and Versatile Dessert: These bars are simple to make, requiring basic ingredients that are often already available in the pantry. The recipe allows for customization as well, allowing you to adjust the level of sweetness or tartness according to your preference. They can be served as a lovely dessert for gatherings, potlucks, or enjoyed as a delightful snack any time of the day.
Ingredients Needed
Shortbread Base
1 Cup All-Purpose Flour
1/4 Cup Granulated Sugar
1/2 Cup Cold Unsalted Butter, cut into small cubes
Pinch Salt
Raspberry Lemon Filling
1 Cup Fresh Raspberries
1/4 Cup Water
2 Tablespoons All-Purpose Flour
3 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
2 Large Eggs
1 Tablespoon Vanilla
Powdered Sugar, optional for garnish
How To Make Raspberry Lemon Bars
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a mixing bowl, combine the flour, granulated sugar, and salt for the cookie base. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Transfer the cookie base mixture into the prepared baking pan and press it down evenly using the back of a spoon or your fingertips to create a compact layer.
Bake the cookie base in the preheated oven for about 15 minutes or until it turns light golden brown. Remove from the oven and set aside to cool slightly.
In a blender or food processor add fresh raspberries and water. Blend until smooth then use a fine mesh strainer to strain the raspberry liquid without any seeds.
In a separate bowl, combine the raspberry puree, granulated sugar, flour, lemon juice, and lemon zest for the lemon raspberry layer. Gently stir the ingredients together until well mixed.
In a small bowl, lightly beat the eggs. Add the beaten eggs to the raspberry mixture and stir until all the ingredients are well combined.
Pour the raspberry lemon mixture over the baked cookie base, spreading it out evenly.
Place the baking pan back into the oven and bake for an additional 25-30 minutes or until the top layer is set and lightly golden.
Remove the pan from the oven and allow it to cool completely in the pan on a wire rack.
Once completely cooled, carefully lift the square out of the pan using the parchment paper overhang. Transfer it to a cutting board and cut it into squares or desired shapes.
If desired, dust the raspberry lemon squares with powdered sugar for a decorative touch.
Serve the Raspberry Lemon Squares as a delightful dessert or snack. They can be stored in an airtight container in the refrigerator for up to 3-4 days.
Notes + Tips for Raspberry Lemon Bars
- Cooling and Cutting: It’s important to let the bars cool completely in the pan before attempting to remove and cut them. This allows them to set properly and prevents them from falling apart. Once cooled, use the parchment paper overhang to easily lift the square out of the pan and onto a cutting board for clean and neat slices.
- Straining Raspberry Puree: To ensure a smooth texture for the raspberry lemon filling, strain the raspberry liquid after blending. Using a fine mesh strainer will remove any seeds or pulp, resulting in a silky-smooth filling.
- Optional Powdered Sugar Garnish: Dusting the squares with powdered sugar adds a touch of sweetness and enhances their visual appeal. This step is optional but recommended for an extra decorative element.
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Ingredients:
Shortbread Base
- 1 Cup All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/2 Cup Cold Unsalted Butter, cut into small cubes
- Pinch Salt
Raspberry Lemon Filling
- 1 Cup Fresh Raspberries
- 1/4 Cup Water
- 2 Tablespoons All-Purpose Flour
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 2 Large Eggs
- 1 Tablespoon Vanilla
- Powdered Sugar, optional for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, combine the flour, granulated sugar, and salt for the cookie base. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Transfer the cookie base mixture into the prepared baking pan and press it down evenly using the back of a spoon or your fingertips to create a compact layer.
- Bake the cookie base in the preheated oven for about 15 minutes or until it turns light golden brown. Remove from the oven and set aside to cool slightly.
- In a blender or food processor add fresh raspberries and water. Blend until smooth then use a fine mesh strainer to strain the raspberry liquid without any seeds.
- In a separate bowl, combine the raspberry puree, granulated sugar, flour, lemon juice, and lemon zest for the lemon raspberry layer. Gently stir the ingredients together until well mixed.
- In a small bowl, lightly beat the eggs. Add the beaten eggs to the raspberry mixture and stir until all the ingredients are well combined.
- Pour the raspberry lemon mixture over the baked cookie base, spreading it out evenly.
- Place the baking pan back into the oven and bake for an additional 25-30 minutes or until the top layer is set and lightly golden.
- Remove the pan from the oven and allow it to cool completely in the pan on a wire rack.
- Once completely cooled, carefully lift the square out of the pan using the parchment paper overhang. Transfer it to a cutting board and cut it into squares or desired shapes.
- If desired, dust the raspberry lemon squares with powdered sugar for a decorative touch.
- Serve the Raspberry Lemon Squares as a delightful dessert or snack. They can be stored in an airtight container in the refrigerator for up to 3-4 days.
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