Raspberry Lemon Bars are a delightful combination of tangy lemon and sweet raspberries, set atop a buttery shortbread crust. These bars are perfect for summer picnics, potlucks, or anytime you crave a refreshing, fruity dessert. The vibrant raspberry and lemon flavors create a beautiful balance of tart and sweet, making these bars a crowd-pleaser.
Why You’ll Love This Recipe
You’ll love Raspberry Lemon Bars for their bright, zesty flavor and the contrast between the creamy lemon filling and the juicy raspberries. The buttery shortbread crust provides a rich and crumbly base that perfectly complements the tartness of the lemon and raspberries. These bars are easy to make and perfect for sharing, making them an excellent choice for any gathering.
Expert Tips and Tricks
- Use fresh lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Strain the lemon mixture: Strain the lemon filling before pouring it over the crust to remove any lumps and ensure a smooth texture.
- Layer raspberries evenly: Spread the raspberries evenly over the crust to ensure each bar has a bit of raspberry in every bite.
- Cool completely: Allow the bars to cool completely before cutting to ensure clean slices.
Recipe Variations and Possible Substitutions
- Mixed berries: Substitute or combine raspberries with other berries like blueberries, blackberries, or strawberries for a mixed berry version.
- Gluten-free: Use a gluten-free flour blend in place of all-purpose flour for the crust.
- Vegan option: Replace butter with vegan margarine and use a vegan egg substitute.
- Extra tart: Increase the amount of lemon juice for a more tart flavor.
Serving and Pairing Suggestions
Serve Raspberry Lemon Bars chilled or at room temperature, dusted with powdered sugar. They pair wonderfully with a cup of tea or a glass of iced tea for a refreshing treat. For a more indulgent dessert, serve them with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage and Reheating Tips
- Room temperature: Store the bars in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep them in the refrigerator for up to a week to extend their freshness.
- Freezing: Freeze the bars for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: These bars are best enjoyed chilled or at room temperature, so reheating is not necessary.
Recipe FAQs
Can I double the recipe? Yes, you can double the recipe and bake it in a larger pan.
Can I use frozen raspberries? Yes, thaw them completely and drain any excess liquid before using.
Can I make the bars ahead of time? Yes, these bars can be made a day or two in advance and stored in the refrigerator.
How do I prevent the crust from getting soggy? Pre-bake the crust until golden before adding the lemon filling to keep it crisp.
Raspberry Lemon Bars
Savor the delectable blend of Raspberry Lemon Bars. Experience the zing of ripe raspberries combined with the citrusy twist of lemons, all atop a buttery shortbread crust. These luscious bars offer the perfect balance of sweet and tangy flavors, making them an irresistible treat for any dessert lover. Easy to make and visually appealing, Raspberry Lemon Bars are the ideal indulgence for your next gathering or afternoon delight.
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 3/4 cup unsalted butter, softened
For the Raspberry Lemon Filling
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 lemon
For the Garnish
- Confectioners’ sugar
- Fresh raspberries
- Lemon zest curls
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a mixing bowl, combine the all-purpose flour and confectioners’ sugar.
- Cut the softened unsalted butter into small cubes and add it to the flour mixture.
- Use a fork or a pastry cutter to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumbly dough into the bottom of the greased baking dish to form an even layer for the crust.
- In a saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries soften and release their juices. This should take about 5 minutes.
- Use a fine-mesh strainer to strain the raspberry mixture, pressing the puree through the strainer with a spoon. Discard the seeds and keep the smooth raspberry puree.
- In a separate bowl, whisk together the eggs, freshly squeezed lemon juice, and grated lemon zest until well combined.
- Pour the raspberry puree into the bowl with the lemon mixture and whisk until they are fully combined.
- Pour the raspberry lemon filling over the prepared shortbread crust in the baking dish, making sure the filling is spread evenly.
- Place the baking dish in the preheated oven and bake for 45-50 minutes or until the filling is set and the crust is lightly golden.
- Remove the Raspberry Lemon Bars from the oven and let them cool in the baking dish for about 1 hour.
- Once cooled, slice the bars into squares.
- Dust the bars with a sprinkling of confectioners’ sugar and garnish each square with a fresh raspberry and a curl of lemon zest for an elegant touch.
Notes
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 373Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 29mgCarbohydrates: 51gFiber: 3gSugar: 32gProtein: 5g
