Raspberry Lemon Bars: The Ultimate Recipe for Tart & Sweet Perfection

Raspberry lemon bars: Prepare to be utterly captivated by these delightful treats! Imagine sinking your teeth into a buttery, crumbly shortbread crust, topped with a vibrant, tangy lemon filling swirled with sweet, juicy raspberries. It’s a symphony of flavors and textures that will dance on your palate and leave you craving more.

Lemon bars, in general, have a fascinating history, with variations appearing in cookbooks as early as the late 19th century. They gained immense popularity in the mid-20th century, becoming a staple at bake sales and family gatherings. The addition of raspberries elevates this classic dessert to a whole new level of sophistication. The bright, fruity notes of the raspberries perfectly complement the zesty lemon, creating a harmonious balance that is simply irresistible.

What makes raspberry lemon bars so universally loved? It’s the perfect combination of sweet and tart, the satisfying crunch of the crust against the smooth, creamy filling, and the sheer convenience of a bar cookie. They’re easy to make, portable, and perfect for any occasion, from a casual afternoon snack to an elegant dessert spread. Get ready to experience a burst of sunshine in every bite!

Ingredients:

• For the Crust:
• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (50g) powdered sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) cold unsalted butter, cut into cubes
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2-3 tablespoons ice water, if needed
• For the Raspberry Lemon Filling:
• 4 large eggs
• 1 3/4 cups (350g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) fresh lemon juice (from about 3-4 lemons)
• 2 tablespoons lemon zest (from about 3-4 lemons)
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1 cup (120g) fresh raspberries
• For the Dusting (optional):
• Powdered sugar

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt. This ensures that the salt and powdered sugar are evenly distributed throughout the flour, which is important for both flavor and texture.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This process creates small pockets of butter within the flour, which will melt during baking and create a flaky crust. If you’re using your fingertips, work quickly to prevent the butter from melting too much.
3. Add Egg Yolk and Vanilla: In a separate small bowl, whisk together the egg yolk and vanilla extract. Add this mixture to the flour and butter mixture. The egg yolk adds richness and helps bind the crust together, while the vanilla extract enhances the flavor.
4. Incorporate with Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. The amount of water needed may vary depending on the humidity and the dryness of the flour. The dough should be slightly moist but not sticky.
5. Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. It also helps the butter to firm up, which contributes to a flakier crust.
6. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal of the bars after baking.
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit the bottom of the prepared baking pan. The dough should be evenly thick, about 1/8 inch. If the dough is sticking to the surface, add a little more flour.
8. Transfer to Pan: Carefully transfer the rolled-out dough to the prepared baking pan. Press the dough evenly into the bottom and up the sides of the pan. Use a fork to prick the bottom of the crust several times. This prevents the crust from puffing up during baking.
9. Pre-bake the Crust: Bake the crust for 15-20 minutes, or until it is lightly golden brown. This pre-baking step ensures that the crust is fully cooked and sturdy enough to support the filling. Keep a close eye on the crust to prevent it from burning.

Preparing the Raspberry Lemon Filling:

1. Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. This process incorporates air into the mixture, which will help to create a light and airy filling. Whisk for at least 2-3 minutes to ensure that the sugar is fully dissolved.
2. Add Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is important for the filling to rise properly. Add this dry mixture to the egg and sugar mixture and whisk until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough filling.
3. Incorporate Lemon Juice and Zest: Add the lemon juice and lemon zest to the mixture and whisk until well combined. The lemon juice adds acidity and flavor, while the lemon zest adds a bright, citrusy aroma.
4. Add Melted Butter: Gradually pour in the melted and slightly cooled butter, whisking constantly until the mixture is smooth and emulsified. The butter adds richness and moisture to the filling. Make sure the butter is not too hot, as this can cook the eggs.
5. Fold in Raspberries: Gently fold in the fresh raspberries. Be careful not to overmix, as this can cause the raspberries to break down and bleed into the filling. The raspberries add a burst of fresh, fruity flavor and a beautiful visual appeal.

Assembling and Baking the Bars:

1. Pour Filling into Crust: Pour the raspberry lemon filling evenly over the pre-baked crust. Make sure the filling is spread evenly to ensure that the bars bake uniformly.
2. Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the edges are lightly golden brown. The center of the filling should be slightly jiggly but not liquid.
3. Cool Completely: Remove the bars from the oven and let them cool completely in the pan before cutting. This is important because the filling will continue to set as it cools. Cooling the bars completely will also make them easier to cut cleanly.
4. Cut into Bars: Once the bars are completely cool, cut them into squares or rectangles. Use a sharp knife to ensure clean cuts. If you lined the pan with parchment paper, you can lift the bars out of the pan using the overhang and then cut them on a cutting board.
5. Dust with Powdered Sugar (Optional): If desired, dust the bars with powdered sugar before serving. This adds a touch of sweetness and a beautiful finishing touch.

Tips for Success:

• Use Cold Butter: Using cold butter for the crust is crucial for creating a flaky texture. The cold butter creates small pockets of fat within the flour, which melt during baking and create layers of flakiness.
• Don’t Overmix: Overmixing the dough or filling can develop the gluten in the flour, resulting in a tough crust or filling. Mix only until the ingredients are just combined.
• Use Fresh Lemon Juice and Zest: Fresh lemon juice and zest provide the best flavor for the filling. Avoid using bottled lemon juice, as it can have a metallic taste.
• Cool Completely: Cooling the bars completely before cutting is essential for preventing the filling from being too soft and messy.
• Storage: Store the raspberry lemon bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Conclusion:

And there you have it! These raspberry lemon bars are truly a slice of sunshine on a plate, and I genuinely believe they’re a must-try for anyone who loves a balance of sweet and tart. The bright, zesty lemon curd perfectly complements the sweet-tart burst of fresh raspberries, all nestled on a buttery, crumbly shortbread crust. What’s not to love?

I know there are a million dessert recipes out there, but trust me when I say these bars are special. They’re incredibly easy to make, requiring minimal effort for maximum flavor payoff. Plus, they’re perfect for so many occasions! Imagine serving them at a summer picnic, a bridal shower, or even just enjoying one (or two!) with a cup of tea on a quiet afternoon. They’re guaranteed to brighten anyone’s day.

But the best part is how versatile they are! While I’ve shared my go-to recipe, feel free to get creative and put your own spin on it. For a richer flavor, try using brown butter in the shortbread crust. Or, if you’re feeling adventurous, add a sprinkle of toasted coconut flakes to the top for a tropical twist. You could even swap out the raspberries for other berries like blueberries or blackberries, depending on what’s in season.

Serving Suggestions and Variations:

* Dust with powdered sugar: A simple dusting of powdered sugar adds a touch of elegance.
* Serve with fresh berries: Garnish with a few extra raspberries or other berries for a beautiful presentation.
* Add a dollop of whipped cream: A dollop of lightly sweetened whipped cream complements the tartness of the lemon.
* Make mini bars: Cut the bars into smaller squares for bite-sized treats.
* Freeze for later: These bars freeze beautifully! Wrap them individually and store them in the freezer for up to 2 months.

I truly hope you’ll give this recipe a try. I’m confident that you’ll be as obsessed with these raspberry lemon bars as I am. They’re the perfect combination of flavors and textures, and they’re guaranteed to be a crowd-pleaser.

Once you’ve made them, I’d absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments with me – I’m always eager to see your creations and hear your feedback. You can tag me on social media or leave a comment below. Happy baking, and I can’t wait to see what you create! Don’t be shy, let me know what you think of this recipe for raspberry lemon bars! I’m sure you’ll love them as much as I do.