Easy Fresh Raspberry Lemon Bars
A quick and easy summer treat featuring a buttery crust topped with a zesty lemon filling studded with fresh raspberries. Perfect for gatherings or a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, cold and cubed
- 1 ½ cups (225g) fresh raspberries, washed and patted dry
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120ml) fresh lemon juice, strained
- 1 tablespoon lemon zest
- ¼ cup (30g) all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together 1 ¾ cups flour, ⅓ cup sugar, and ¼ teaspoon salt.
- Cut in the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
- Press the crust mixture evenly into the bottom of the prepared pan.
- Bake the crust for 18-20 minutes until lightly golden at the edges but still pale on top. Remove and let cool slightly.
- In a large bowl, whisk together 3 eggs and 1 cup sugar until smooth and slightly frothy.
- Stir in ½ cup fresh lemon juice and 1 tablespoon lemon zest.
- Add ¼ cup flour and whisk gently until fully incorporated.
- Carefully fold in 1 ½ cups fresh raspberries.
- Spread the filling evenly over the warm crust.
- Bake for 25-30 minutes until the filling is set but still slightly jiggly in the center.
- Cool the bars on the counter for at least an hour, then chill in the fridge for 2 hours or overnight.
- Use the parchment paper overhang to lift the bars out. Dust with powdered sugar if desired before cutting into squares.
Notes
[‘Use cold butter for a crumbly crust.’, ‘Do not overmix the filling to avoid toughness.’, ‘Fresh lemon juice and zest provide the best flavor.’, ‘The filling should be slightly jiggly when done baking to prevent cracking.’, ‘Chill bars before slicing for cleaner cuts.’, ‘Line the pan with parchment paper for easy removal.’, ‘If using frozen raspberries, thaw and drain well to avoid excess moisture.’, ‘You can substitute almond flour for a gluten-free crust.’, ‘Dust with powdered sugar before serving for a pretty finish.’]
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 170
- Sugar: 15
- Fat: 9
- Carbohydrates: 22
- Protein: 2
Keywords: raspberry lemon bars, lemon bars, summer dessert, easy baking, fresh raspberries, zesty lemon, buttery crust