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Tangy Raspberry Lemon Bars

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These tangy raspberry lemon bars feature a buttery, flaky crust topped with a smooth lemon filling and a fresh raspberry layer, perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (125g) fresh or frozen raspberries (thawed and drained if frozen)
  • 2 tablespoons granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan lightly or line with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter and 1/2 cup sugar until light and fluffy (3-4 minutes).
  3. Gradually stir in 2 cups flour and 1/4 teaspoon salt until dough just comes together.
  4. Press the crust evenly into the bottom of the prepared pan and bake for 15-18 minutes until edges are light golden.
  5. While crust bakes, toss raspberries with 2 tablespoons sugar. Spread the raspberry mixture evenly over the baked crust.
  6. In a medium bowl, whisk 4 eggs and 1 1/2 cups sugar until smooth and slightly frothy (about 2 minutes).
  7. Sift in 1/4 cup flour and mix well to avoid lumps.
  8. Add lemon juice and zest to the egg mixture and whisk until fully combined.
  9. Pour the lemon filling over the raspberry-covered crust and spread evenly.
  10. Bake for 25-30 minutes until filling is set but slightly jiggly in the center.
  11. Cool completely on a wire rack, then chill in the fridge for at least 2 hours.
  12. Cut into squares using a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature eggs for best filling texture. If crust edges brown too fast, cover with foil halfway through baking. Fresh lemon juice and zest add the best flavor. Chill bars well before slicing for clean cuts. Frozen raspberries must be thawed and drained to avoid sogginess.

Nutrition

Keywords: raspberry lemon bars, lemon bars, raspberry dessert, tangy lemon bars, homemade bars, buttery crust, easy dessert

Find it online: https://katedishes.com/tangy-raspberry-lemon-bars-recipe-easy-homemade-bars-with-buttery-crust/