Lemon Raspberry Bars

These lemon raspberry bars feature a buttery shortbread crust topped with a bright, tangy lemon filling and juicy raspberries for a perfectly balanced sweet and tart dessert.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Cooling Time: 2

Total Time: 2 45

Servings: bars

Calories: 310kcal

Author: Chloe White

Cost: $6

Equipment

9x13 inch baking pan
Mixing bowls
electric mixer
whisk
spatula

Ingredients

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
2 tbsp lemon zest
1/4 cup all-purpose flour (for filling)
1/2 tsp baking powder
1 1/2 cups fresh raspberries
powdered sugar for dusting (optional)

Instructions

Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a large bowl, beat butter and sugar until light and fluffy.
Add flour, salt, and vanilla extract, mixing until just combined.
Press dough evenly into prepared pan and bake for 15–18 minutes until lightly golden.
In a bowl, whisk eggs and sugar until well combined.
Add lemon juice, lemon zest, flour, and baking powder, mixing until smooth.
Pour filling over hot crust and scatter raspberries evenly on top.
Bake for 25–30 minutes until filling is set.
Cool completely, then refrigerate before slicing. Dust with powdered sugar before serving if desired.

Notes

Allow bars to cool completely before slicing for clean cuts. Refrigerate for 1 hour before serving for best results. Store at room temperature for up to 3 days or refrigerate up to 5 days. Dust with powdered sugar just before serving.

Nutrition