If you’re a fan of the classic lemon bar, you’re going to fall in love with this delightful twist featuring fresh, juicy raspberries. These Raspberry Lemon Bars are the perfect balance of sweet and tart, with a buttery shortbread crust and a vibrant, creamy filling that will make your taste buds dance.
Imagine biting into a delicate bar, where the tangy lemon custard meets the burst of raspberry flavor, creating a harmonious melody of flavors that will leave you craving for more. Whether you’re looking for a sweet treat to brighten up your day or a showstopping dessert to impress your guests, these Raspberry Lemon Bars are sure to become a new favorite.
Ingredients:
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 2/3 cup (160ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup (125g) fresh raspberries
- Confectioners’ sugar for dusting
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy. Mix in 2 cups of flour and salt until a dough forms. Press the dough evenly into the prepared baking pan.
3. Bake the crust for 15-18 minutes, or until lightly golden. Remove from the oven and let cool slightly.
4. In a separate bowl, whisk together the eggs, 1 1/2 cups of granulated sugar, 1/4 cup of flour, lemon juice, and lemon zest until well combined.
5. Scatter the fresh raspberries evenly over the pre-baked crust. Slowly pour the lemon filling over the raspberries, being careful not to disturb them too much.
6. Bake for 20-25 minutes, or until the filling is set and the center barely jiggles when you gently shake the pan.
7. Remove the Raspberry Lemon Bars from the oven and let cool completely on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper overhang.
8. Cut into squares or rectangles and dust with confectioners’ sugar before serving.
These Raspberry Lemon Bars are best served chilled, but they’re equally delicious at room temperature. Enjoy the perfect balance of tangy lemon and sweet, juicy raspberries in every bite!
