Lemon Raspberry Bars (Printable Version)
Buttery shortbread crust meets tangy lemon raspberry filling for the perfect sweet treat.
# Ingredient List:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
→ Lemon Raspberry Layer
05 - 3/4 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries
→ Optional Serving
12 - Powdered sugar for dusting
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine flour, sugar, and salt in a medium bowl. Cut in cold butter with pastry blender until mixture resembles coarse crumbs.
03 - Press mixture firmly into pan bottom. Bake for 15-18 minutes until lightly golden.
04 - Whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and zest; whisk until smooth.
05 - Gently fold fresh raspberries into the lemon mixture.
06 - Pour filling over warm crust. Return to oven and bake for 22-25 minutes until center is set and no longer jiggles.
07 - Cool completely in pan. Refrigerate for 1-2 hours before cutting into clean bars.
08 - Dust with powdered sugar before serving, if desired.
# Tips from hearthlykitchen:
01 -
- The contrast between the buttery crust and the bright fruit filling hits every note
- They look impressive but come together with minimal fuss
02 -
- Cutting these before they are completely chilled will leave you with a messy situation and beautiful but不规则 edges
- The parchment overhang is not optional unless you enjoy trying to wrestle bars out of a pan
03 -
- A sharp knife dipped in hot water and wiped clean between cuts will give you the cleanest slices
- Zest your lemons before juicing them, or you will find yourself in a frustrating situation