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Irresistible Raspberry Lemon Bars

Delight your taste buds with a perfect balance of sweet and tart flavors in these creamy Raspberry Lemon Bars with a buttery shortbread crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ¾ cups all-purpose flour
  • ½ cup powdered sugar
  • 1 cup unsalted butter, softened
For the filling
  • 4 large eggs at room temperature
  • 1 ½ cups granulated sugar
  • 1 cup freshly squeezed lemon juice preferably from organic lemons
  • ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup fresh raspberries can substitute with frozen, thawed raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a mixing bowl, combine flour and powdered sugar until well blended. Then, add the softened butter and mix until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared baking dish, creating a smooth layer.
  4. Bake the crust for about 15 minutes or until lightly golden.
Filling Preparation
  1. In a large bowl, whisk together eggs and granulated sugar until fluffy.
  2. Add the lemon juice, flour, and baking powder, whisking until completely incorporated.
  3. Gently fold in the fresh raspberries, being careful not to break them apart too much.
  4. Pour the filling over the baked crust and return to the oven.
  5. Bake for an additional 20-25 minutes, or until the filling is set and lightly golden on top.
  6. Cool completely before slicing into bars and dusting with powdered sugar if desired.

Notes

To enhance the flavor, serve with a scoop of vanilla ice cream or fresh whipped cream. Store leftovers in an airtight container in the refrigerator for about 3-5 days or freeze for up to a month.