Description
These Lemon Raspberry Bars feature a buttery shortbread crust topped with a tangy lemon-infused custard studded with fresh raspberries. Baked to a golden perfection and dusted with powdered sugar, they offer a refreshing dessert perfect for spring and summer gatherings.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
Filling
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup fresh raspberries
Topping
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Pan: Grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal of the bars.
- Mix Crust Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/2 teaspoon salt.
- Add Butter to Crust: Incorporate 1/2 cup softened unsalted butter into the dry mixture, mixing until the dough starts coming together.
- Form Crust: Press the dough evenly into the bottom of the prepared pan to create the crust base.
- Bake Crust: Bake the crust for about 15 minutes until it turns lightly golden brown.
- Whisk Eggs and Sugar: While the crust bakes, whisk 2 large eggs and 1 cup granulated sugar in a separate bowl until smooth and well combined.
- Add Lemon Flavor: Stir in 1 tablespoon lemon zest and 2 tablespoons lemon juice to the egg mixture and whisk until smooth.
- Prepare Filling Dry Ingredients: In a small bowl, combine 1/4 cup all-purpose flour and 1/2 teaspoon baking powder.
- Combine Filling: Gradually add the flour mixture to the egg mixture, stirring until fully blended.
- Fold in Raspberries: Gently fold 1/2 cup fresh raspberries into the batter, taking care not to crush them.
- Pour Filling Over Crust: Once the crust is baked, pour the lemon raspberry mixture over the warm crust evenly.
- Bake Bars: Return the pan to the oven and bake for an additional 20-25 minutes until the top is set and lightly golden.
- Cool Bars: Remove from oven and let the bars cool completely in the pan on a wire rack to set properly.
- Dust with Powdered Sugar: Once cooled, dust the surface with powdered sugar for a decorative and sweet finish.
- Serve: Cut the bars into squares and serve as a delightful dessert.
Notes
- For easier removal, lining the baking pan with parchment paper is recommended.
- Handle raspberries gently to keep them intact for a beautiful appearance.
- Ensure bars are completely cooled before dusting with powdered sugar to prevent melting.
- Bars can be stored in an airtight container in the refrigerator for up to 3 days.
