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Raspberry Lemon Bars
Yield: 16 bars
These raspberry lemon bars are made with a buttery shortbread crust, tart raspberry lemon filling and a dusting of powdered sugar. If you are looking for a dessert with bright, fresh fruit flavor, this is definitely the one to try!
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
Ingredients
Shortbread Crust
- 1 cup (125 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ tsp (0.2 tsp) salt
- ½ cup (114 g) unsalted butter cubed, room temperature
Raspberry Lemon Filling
- 1 ¼ cup (250 g) granulated sugar
- 3 tbsp (23 g) all-purpose flour
- ½ cup (118 ml) lemon juice
- ½ cup (118 ml) raspberry reduction click here for instructions
- 3 (3) eggs room temperature
Additional Ingredients
- ¼ cup (30 g) powdered sugar for dusting
Instructions
Shortbread Crust
- Preheat oven to 350° F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper on the bottom and sides of the pan.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, combine all-purpose flour, powdered sugar, salt, and cubed unsalted butter. Mix on low speed until the mixture becomes crumbly.
- Pour the crumbly mixture into the prepared baking pan. Press the crumbs into the bottom of the pan using a flat-bottomed measuring cup to create an even crust. Bake the shortbread crust for 15 minutes. Remove from the oven and allow to cool while making the filling.
Raspberry Lemon Filling
- Lower the oven temperature to 325° F.
- In a large mixing bowl, whisk together granulated sugar, all-purpose flour, lemon juice, raspberry reduction and eggs until smooth. (The filling will be thin).
- Pour the raspberry lemon filling on top of the baked shortbread crust. Bake the bars for approximately 20-25 minutes until the filling is set and does not jiggle in the center.
- Remove from the oven and cool to room temperature. Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours. To serve, remove the bars from the pan and cut into squares. Add a dusting of powdered sugar immediately before serving, if desired.
Notes
Raspberry lemon bars can be stored in an airtight container in the refrigerator for about 3 days. I recommend dusting with powdered sugar immediately before serving to prevent the sugar from dissolving.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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