Description
Delight in the bright and zesty flavor of Lemon Raspberry Bars, featuring a buttery shortbread crust topped with a tangy lemon and delicate raspberry filling. These bars strike the perfect balance between tart and sweet, making them an ideal treat for any dessert lover. Easy to prepare and baked to golden perfection, they are perfect for gatherings or a refreshing snack.
Ingredients
Shortbread Base
- ½ cup granulated sugar
- 1 lemon (zested, reserve juice for filling)
- 1 cup unsalted butter (softened)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 cups all purpose flour (240g)
Raspberry Lemon Filling
- 2 lemons (zested, reserve juice for filling)
- 1 cup granulated sugar
- ½ cup all purpose flour (60g)
- 3 large eggs
- ⅛ teaspoon salt
- 1 cup raspberries (packed into the cup, defrosted if using frozen)
- ½ cup lemon juice (freshly squeezed from 2-3 lemons)
- 3 tablespoons powdered sugar (for topping)
Instructions
- Prepare the Shortbread Base: Preheat your oven to 355°F (180°C). Lightly oil an 8-inch square baking pan and line it with parchment paper, cutting slits on each side so it fits neatly inside with flaps tucked in.
- Mix Lemon Sugar: In a large bowl or stand mixer, combine ½ cup granulated sugar and grated zest from 1 lemon. Rub the mixture with your fingers until fragrant and moistened.
- Add Butter and Flavorings: Beat in the softened butter until the mixture is smooth, creamy, and slightly lightened in color. Scrape the sides, then add vanilla extract and sea salt, mixing to combine.
- Incorporate Flour: Sift 2 cups all-purpose flour into the mixture and gently fold until no dry flour remains.
- Form the Crust: Press the dough evenly into the prepared baking pan, pushing some dough up the sides to form a border. Bake for 20-25 minutes until edges are lightly golden and the top loses its shine.
- Prepare Raspberry Lemon Filling: In a large non-metal bowl, rub together 1 cup sugar and the zest of 2 lemons until fragrant. Stir in ½ cup flour to remove lumps.
- Add Eggs and Salt: Add 3 eggs and ⅛ teaspoon salt, whisking gently by hand until smooth, avoiding excess air bubbles.
- Prepare Raspberry Puree: Mash the raspberries and strain through a sieve to remove seeds, ensuring you have ¼ cup puree. If less, add a little water to reach ¼ cup.
- Combine Filling Ingredients: Stir the lemon juice and raspberry puree into the egg mixture gently to combine.
- Assemble and Bake Filling: Remove the baked crust from the oven without adjusting the parchment to keep edges intact. Pour the filling over the crust, pop any large bubbles with a toothpick or gently heat with a kitchen torch.
- Bake the Bars: Bake for 17-20 minutes until filling is set around the edges and slightly jiggly in the center but not liquid.
- Cool and Set: Cool the bars in the pan at room temperature for 2 hours, then refrigerate for 1 hour to fully set.
- Serve: Lift the bars out using the parchment paper, dust with powdered sugar through a sieve just before serving, and cut into 16 pieces. Serve chilled or at room temperature.
Notes
- Using a non-metal bowl for the filling prevents metallic flavors in the lemon mixture.
- Do not overmix the filling to avoid air bubbles which can cause cracks.
- Allow the bars to cool completely before cutting to ensure clean slices.
- If using frozen raspberries, fully defrost before mashing and pureeing.
- Dust powdered sugar just before serving to maintain a fresh appearance.
