Description
These Tangy Raspberry Lemon Bars combine a buttery, tender crust with a vibrant lemon custard filling studded with fresh raspberries for a delightful balance of sweet and tart. Finished with a dusting of powdered sugar, they make a perfect refreshing dessert or snack.
Ingredients
Scale
Crust
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
Raspberry Topping
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Lemon Filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup lemon juice, freshly squeezed
- Zest of 2 lemons
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Prepare Crust Mixture: In a medium bowl, combine the melted butter, 1/2 cup granulated sugar, vanilla extract, and salt. Stir in 2 cups flour until a soft dough forms.
- Press Crust into Pan: Evenly press the dough into the bottom of the prepared baking dish. Prick the surface with a fork to prevent bubbling during baking.
- Bake Crust: Bake in the preheated oven for 18-20 minutes or until the crust is lightly golden brown. Remove and allow to cool slightly.
- Prepare Raspberry Mixture: Gently toss fresh raspberries with 1/4 cup sugar and cornstarch in a separate bowl. Set aside.
- Prepare Lemon Filling: Whisk together eggs, 1 1/2 cups sugar, 2 tablespoons flour, lemon juice, and lemon zest in another bowl until smooth and well combined.
- Assemble Bars: Pour the lemon egg mixture over the slightly cooled crust. Evenly spread the raspberry mixture over the top.
- Bake Filling: Return the dish to the oven and bake for 22-25 minutes until the filling is set and edges begin to turn slightly golden.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 1 hour to allow them to set firmly.
- Serve: Use the parchment overhang to lift the bars from the pan, slice into squares, and dust with powdered sugar before serving.
Notes
- Use fresh lemons for the best flavor in the filling and zest.
- Ensure the crust is slightly cooled before adding the filling to prevent curdling.
- Refrigeration helps the bars set properly for clean slicing.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.