Description
These Lemon Raspberry Bars feature a buttery shortbread crust topped with a tangy lemon and fresh raspberry filling, creating a perfect balance of sweet and tart flavors. This delightful dessert is baked to a golden perfection and dusted with powdered sugar for a simple yet elegant treat that’s ideal for any occasion.
Ingredients
Shortbread Base
- ½ cup granulated sugar
- Zest of 1 lemon (juice reserved for filling)
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla bean paste
- ¼ teaspoon sea salt
- 2 cups all-purpose flour (240g)
Raspberry Lemon Filling
- Zest of 2 lemons (juice reserved for filling)
- 1 cup granulated sugar
- ½ cup all-purpose flour (60g)
- 3 large eggs
- ⅛ teaspoon salt
- 1 cup raspberries, packed (defrosted if frozen)
- ½ cup lemon juice (freshly squeezed from 2-3 lemons)
Topping
- 3 tablespoons powdered sugar (for dusting)
Instructions
- Prepare Baking Pan: Preheat your oven to 355°F (180°C). Lightly oil an 8-inch square baking pan and line it with parchment paper, cutting a larger square with slits on each side to fit neatly inside, creating overhanging flaps for easy bar removal later.
- Make Shortbread Base: In a large bowl or stand mixer, combine ½ cup granulated sugar with the lemon zest from one lemon. Rub together until fragrant and moist. Add softened butter and beat with an electric mixer until creamy and pale. Mix in vanilla bean paste and salt, then sift in 2 cups flour and fold gently until just combined, avoiding overmixing.
- Press Dough into Pan and Bake: Transfer the dough into the prepared pan, spreading it evenly and pushing some dough up the sides to form a border. Bake for 20-25 minutes until edges are lightly golden and surface is no longer shiny. While baking, prepare the filling.
- Prepare Filling Mixture: In a large non-metal bowl, rub together 1 cup sugar and lemon zest from 2 lemons until fragrant. Whisk in ½ cup flour to break up any lumps. Add 3 eggs and ⅛ teaspoon salt, whisking gently to combine without incorporating excess air.
- Make Raspberry Puree: Mash raspberries and strain through a sieve to remove seeds, ensuring you have ¼ cup of seedless puree. If needed, add a little water to reach volume. Stir the raspberry puree and ½ cup fresh lemon juice into the filling mixture gently.
- Assemble Bars: Remove the shortbread crust from the oven without disturbing the parchment paper. Pour the filling evenly over the hot crust. Remove any large air bubbles by poking with a toothpick or gently heating the surface with a kitchen torch.
- Bake Bars: Return the pan to the oven and bake for 17-20 minutes until the edges of the filling are set and the center jiggles slightly but is not liquid.
- Cool Bars: Let the bars cool in the pan at room temperature for 2 hours, then refrigerate for 1 hour to fully set the filling.
- Serve: Lift bars out of the pan using parchment paper flaps. Dust the top with powdered sugar using a sieve just before serving. Cut into 16 squares and serve chilled or at room temperature.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Defrost frozen raspberries before pureeing for a smooth filling.
- Do not overwhisk the eggs in the filling to avoid air bubbles that cause cracks.
- Cutting bars after chilling ensures clean slices.
- Powdered sugar should be added just before serving to prevent melting.
- Non-metal bowls are recommended when mixing lemon and sugar to avoid metallic taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
