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Lemon Raspberry Bars

These bright and tangy lemon raspberry bars feature a simple shortbread crust topped with a luscious lemon custard filling and fresh raspberry swirls. Perfect for easy slicing and serving.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Baker's Treat
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup cold butter, diced Keep the butter cold for best texture.
For the lemon filling
  • 2 large eggs
  • 1 cup granulated sugar
  • 2/3 cup fresh lemon juice Freshly squeezed is preferred.
  • 1 tablespoon lemon zest
  • 1/4 teaspoon baking powder Helps lighten the lemon layer.
For the topping
  • 1/2 cup fresh raspberries Handle gently to preserve shape.
  • powdered sugar for dusting Dust just before serving to avoid melting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish well.
  2. In a bowl, stir together the flour and powdered sugar. Add the cold, diced butter and cut it in until the mixture resembles damp sand with small butter bits.
  3. Press the crumb mixture firmly into the prepared dish in an even layer and par-bake for 15–20 minutes, until set and golden at the edges.
Making the filling
  1. While the crust is baking, whisk the eggs and granulated sugar in a separate bowl until smooth and well combined.
  2. Whisk in the lemon juice, lemon zest, and baking powder until uniform.
  3. Pour the lemon mixture over the warm crust.
  4. Drop spoonfuls of fresh raspberries over the filling and gently swirl them in with a knife.
Baking
  1. Bake for 20–25 minutes, until the edges look set and the center is slightly jiggly.
  2. Cool completely before slicing to achieve clean edges.
  3. Dust with powdered sugar right before serving.

Notes

For best results, compact the crust firmly and let the bars cool completely before slicing. Use a sharp knife and wipe between cuts for clean slices.