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Tangy Black Raspberry Lemon Bars

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These tangy black raspberry lemon bars feature a buttery shortbread crust with a sharp, juicy lemon-berry filling, perfect for summer gatherings or a quick sweet fix.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 2/3 cup (160ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • 1/2 cup (160g) black raspberry preserves or fresh black raspberries mashed

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  3. Add 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract. Mix on low speed just until combined; the dough should look crumbly but hold together when pressed.
  4. Press the dough evenly into the prepared pan using your fingers or the bottom of a glass to smooth it out firmly and evenly.
  5. Bake the crust for 18-20 minutes until lightly golden around the edges but not too brown.
  6. While the crust bakes, whisk together 4 large eggs and 1 1/2 cups granulated sugar in a medium bowl until smooth and a little frothy, about 1 minute by hand.
  7. Whisk in 1/4 cup flour, 2/3 cup fresh lemon juice, and 1 tablespoon lemon zest until fully combined.
  8. Gently fold in 1/2 cup black raspberry preserves or mashed fresh black raspberries.
  9. Pour the filling over the hot shortbread crust immediately and spread it out carefully to the edges with a spatula.
  10. Bake for an additional 20-25 minutes until the filling is set but still slightly jiggly in the center.
  11. Cool completely on a wire rack, then chill in the refrigerator for at least 2 hours to firm up the filling.
  12. Use the parchment overhang to lift the bars out, then cut into 12 squares using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Use fresh lemon juice and zest for best flavor. Soften butter properly for a tender crust. Chill bars fully before cutting to prevent sogginess. Variations include using different berries, gluten-free flours, or dairy-free fats.

Nutrition

Keywords: black raspberry lemon bars, lemon bars, shortbread crust, summer dessert, berry lemon bars, homemade lemon bars, easy lemon bars

Find it online: https://wigglebite.com/tangy-black-raspberry-lemon-bars-recipe-easy-homemade-shortbread-crust/