Raspberry Lemon Bars
These raspberry squares are perfect for any occasion—whether you’re hosting a casual brunch, packing a treat for a picnic, or simply enjoying a little indulgence after a long day.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Hand mixer or stand mixer
- Zester or microplane
- Measuring cups and spoons
- Spatula
- Parchment paper
Ingredients
For the Crust:
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2/3 cup freshly squeezed lemon juice about 3–4 lemons
- Zest of 2 lemons
- 1 cup fresh raspberries
Instructions
Step 1: Prepare Your Pan
- Preheat your oven to 350°F (175°C).
- Line your 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
- Lightly grease the parchment with a little butter to ensure the crust doesn’t stick.
- Pro Tip: Make sure the parchment hangs over the sides—this makes lifting the bars out after baking much easier.
Step 2: Make the Crust
- In a mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to beat until creamy and smooth.
- Add the flour and salt, mixing just until combined. The dough will look crumbly but should hold together when pressed.
- Press the dough evenly into the prepared pan, making sure it reaches the edges.
- Pro Tip: Use the bottom of a measuring cup to press the crust evenly—it gives a smooth, even base.
Step 3: Bake the Crust
- Bake the crust in the preheated oven for 18–20 minutes, or until lightly golden on the edges.
- Remove from the oven and let it cool slightly while preparing the filling.
Step 4: Prepare the Filling
- In a clean bowl, whisk together the sugar and flour for the filling.
- Add the eggs, lemon juice, and lemon zest. Whisk until smooth and fully combined.
- Pro Tip: Whisk continuously to prevent lumps and ensure a silky, smooth filling.
Step 5: Add the Raspberries
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the mixture evenly over the pre-baked crust.
- Pro Tip: Arrange some raspberries on top for a prettier presentation—they’ll stay visible after baking.
Step 6: Bake the Bars
- Bake at 350°F (175°C) for 25–30 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the bars cool completely in the pan.
Step 7: Slice and Serve
- Once cooled, use the parchment overhang to lift the bars from the pan.
- Slice into squares using a sharp knife, wiping it clean between cuts for perfect edges.
- Serve as-is or dust lightly with powdered sugar for extra flair.
- Pro Tip: For clean slices, chill the bars for 30 minutes before cutting—they hold their shape better.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 290–310 kcal
- Carbohydrates: 38g
- Sugar: 26g
- Fat: 14g
- Saturated Fat: 8g
- Protein: 4g
- Fiber: 2g
- Cholesterol: 85mg
- Sodium: 95mg