Lemon Raspberry Bars
These tangy lemon raspberry bars bring together a buttery shortbread crust, a bright citrus filling, and a fresh berry topping in every bite. They are the kind of dessert that feels cheerful, simple, and just a little special, perfect for sharing with family or friends.
Equipment
- 1 8x8 inch baking pan or similar
- 1 Parchment Paper
- 1 Mixing Bowls
- 1 Whisk
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter melted
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
Lemon Filling
- 4 eggs
- 1 cup granulated sugar
- 0.5 cup fresh lemon juice
- 1 tablespoon lemon zest
- 0.25 cup all-purpose flour
- 1 tablespoon cornstarch
Topping
- 1.5 cups fresh raspberries
- 0.25 cup powdered sugar optional, for serving
Instructions
- Heat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- Mix the flour, sugar, salt, and melted butter for the crust until sandy and clinging together. Press firmly into the prepared pan.
- Bake the crust for about 12 to 15 minutes, until lightly set and just barely golden at the edges.
- Whisk the eggs, sugar, lemon juice, lemon zest, flour, and cornstarch until smooth and glossy.
- Pour the filling over the warm crust, then scatter the raspberries evenly over the top.
- Bake for about 20 to 25 minutes, until the center is just set and the edges are firm.
- Cool completely, then chill before slicing. Dust with powdered sugar if desired.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze cut bars with parchment between layers for longer storage.