Lemon Raspberry Bars (Print version)

Buttery shortbread meets tangy lemon and fresh raspbars in these irresistible bars. Perfect dessert for gatherings.

# 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

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 with a pastry blender or fork until mixture resembles coarse crumbs.

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

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

05 - Gently fold fresh raspberries into the lemon mixture.

06 - Pour filling over warm crust. Bake for 22-25 minutes until center is set and no longer jiggles.

07 - Cool completely in pan. Refrigerate for 1-2 hours before cutting for best results.

08 - Dust with powdered sugar before serving if desired.

01 -

The combination of tangy lemon and sweet fresh raspberries creates layers of flavor that keep you coming back for another square
These bars strike that ideal balance between impressive enough for company but simple enough for a Tuesday afternoon treat

02 -

Letting the crust cool slightly before adding the wet filling prevents it from becoming soggy
These bars really do need that full chilling time to cut cleanly, but the wait is absolutely worth it

03 -

Room temperature eggs incorporate more smoothly into the lemon filling, preventing any curdling
Zesting your lemons before juicing them makes the whole process so much easier and prevents any frustration