Tangy Delicious Raspberry Lemon Bars
These raspberry lemon bars feature a crisp buttery crust with a smooth, tangy lemon and raspberry filling, topped with a dusting of powdered sugar for a perfect balance of tart and sweet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- Pinch of salt
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 1 cup (120g) fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and a pinch of salt. Add cold, cubed butter and work it in until mixture resembles coarse crumbs with some pea-sized bits.
- Press the crust firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 15-18 minutes or until lightly golden around the edges. Remove from oven and let cool slightly.
- In a large bowl, whisk together 3 eggs and 1 cup sugar until smooth and slightly frothy. Add 1/4 cup flour and whisk until fully incorporated.
- Mix in fresh lemon juice and zest carefully.
- Fold in raspberries gently to avoid breaking them up.
- Pour the filling over the baked crust and smooth the top with a spatula.
- Bake again for 20-25 minutes until the filling is just set and no longer jiggly in the center.
- Cool completely in the pan on a wire rack, then chill in the fridge for at least 2 hours.
- Dust with powdered sugar just before serving using a fine mesh sieve.
Notes
Use cold butter for the crust to keep it crumbly. Avoid overmixing the filling after adding flour to prevent tough bars. Fresh lemon juice is preferred over bottled for best flavor. Chilling the bars before slicing ensures clean cuts and better texture. If lemons are very juicy, reduce lemon juice by 1 tablespoon to avoid runny filling. Frozen raspberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 180
- Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: raspberry lemon bars, lemon bars, raspberry dessert, easy dessert, homemade dessert, powdered sugar dessert, tangy lemon bars