Lemon Raspberry Bars with Shortbread Crust

Name: Lemon Raspberry Bars with Shortbread Crust
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 12-16 bars
Cuisine: Deutsch
Ingredients: 1.5 cups (3 sticks) Unsalted butter, softened; 0.75 cup Granulated sugar; 0.5 tsp Salt; 3 cups All-purpose flour; 6 large Eggs; 2 cups Granulated sugar (for filling); 0.5 cup All-purpose flour (for filling); 0.5 cup Fresh lemon juice (about 3-4 lemons); 1 tbsp Lemon zest; 1.5 cups Fresh raspberries; 2 tbsp Powdered sugar (for dusting)

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These Lemon Raspberry Bars are a burst of sunshine, making them an ideal treat for welcoming spring. A tender, buttery shortbread crust forms the base, topped with a vibrant, zesty lemon custard generously studded with fresh, juicy raspberries. The combination of sweet and tart flavors, along with the crumbly crust and soft filling, creates an irresistible dessert that's both refreshing and comforting.

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Lemon Raspberry Bars with Shortbread Crust

Prep Time25 min

Cook Time60 min

Servings12-16 bars

DifficultyMedium

Equipment

9x13 inch baking panParchment paperLarge bowls (2)WhiskElectric mixer (optional)

Instructions

1
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
2
For the crust: In a large bowl, cream together softened butter, 0.75 cup granulated sugar, and 0.5 tsp salt until light and fluffy. Gradually mix in 3 cups of flour until a crumbly dough forms. Press the dough evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until lightly golden. Remove from oven and reduce oven temperature to 325°F (160°C).
3
For the filling: In a separate large bowl, whisk together the 6 eggs, 2 cups granulated sugar, 0.5 cup flour, fresh lemon juice, and lemon zest until smooth and well combined.
4
Gently fold in the fresh raspberries into the lemon filling mixture.
5
Pour the lemon-raspberry filling evenly over the warm, par-baked shortbread crust.
6
Bake at 325°F (160°C) for 30-35 minutes, or until the filling is set and edges are lightly golden. A slight jiggle in the center is okay, as it will firm up as it cools. Let cool completely in the pan on a wire rack before lifting out by the parchment paper, slicing into bars, and dusting with powdered sugar.

Nutrition

Calories450 kcal

Protein6g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them before adding to the filling, as they will release too much moisture. Add them directly from frozen.

How do I store these bars?

Store lemon raspberry bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They are also delicious chilled.

Can I make this with other berries?

Yes, this recipe can be adapted for other berries like blueberries or blackberries. Adjust the amount to your preference and ensure they are evenly distributed in the filling.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.