Lemon Raspberry Bars (Printable Version)

Buttery shortbread crust topped with tangy lemon and fresh raspberry filling

# What You'll Need:

01 - 1 cup all-purpose flour

02 - 1/4 cup granulated sugar

03 - 1/4 teaspoon salt

04 - 1/2 cup unsalted butter, cold and cubed

05 - 3/4 cup granulated sugar

06 - 2 tablespoons all-purpose flour

07 - 1/4 teaspoon baking powder

08 - 2 large eggs

09 - 1/3 cup fresh lemon juice (about 2 lemons)

10 - 1 tablespoon lemon zest

11 - 1 cup fresh raspberries

12 - Powdered sugar for dusting

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - Combine flour, sugar, and salt in a medium bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.

03 - Press mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes until lightly golden.

04 - Whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until completely smooth.

05 - Gently fold fresh raspberries into the lemon mixture, being careful not to crush them completely.

06 - Pour lemon raspberry mixture over the warm crust. Return to oven and bake for 22-25 minutes until the center is set and no longer jiggles.

07 - Let cool completely in the pan. For cleanest cuts, refrigerate for 1-2 hours before slicing into bars.

08 - Dust generously with powdered sugar before serving, if desired.

01 -

The buttery shortbread crust stays perfectly tender while supporting that gorgeous fruit layer
They manage to be impressively elegant while actually being quite simple to throw together

02 -

Do not skip the chilling step, or you will end up with messy, sticky bars instead of neat squares
If your raspberries are quite tart, add an extra tablespoon of sugar to the filling

03 -

If you only have salted butter, just reduce the added salt in the crust by half
A touch of raspberry jam swirled into the filling intensifies the fruit flavor even more