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Tangy Raspberry Lemon Bars Recipe Easy Homemade Shortbread Crust

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These tangy raspberry lemon bars feature a buttery shortbread crust with a bright, sweet lemon filling and fresh raspberries, perfect for a quick and crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 1 cup (125 g) fresh raspberries (frozen thawed and drained if using frozen)
  • 2 tablespoons granulated sugar (optional, depending on raspberry sweetness)
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer or whisk until pale and fluffy (3-4 minutes).
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed or fold with a spatula until just combined.
  4. Press the crust mixture evenly into the prepared pan, pushing firmly into corners and edges.
  5. Bake the crust for 18-20 minutes or until just golden around the edges. Remove from oven and let cool slightly.
  6. In a large bowl, whisk together 4 large eggs and 1 1/2 cups granulated sugar until smooth and slightly thickened (about 2 minutes).
  7. Add 1/4 cup flour, 1/2 cup freshly squeezed lemon juice, and 1 tablespoon lemon zest to the egg mixture. Whisk until well incorporated.
  8. Scatter fresh raspberries evenly over the warm crust. Sprinkle 2 tablespoons sugar on top if raspberries are very tart.
  9. Pour the lemon filling over the raspberries, spreading gently to cover completely.
  10. Bake for 25-30 minutes, until the filling is set but slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean.
  11. Cool bars completely in the pan on a wire rack, then chill in the fridge for at least 2 hours to firm up.
  12. Dust with powdered sugar before serving. Use parchment overhang to lift bars out and cut into squares or rectangles.

Notes

If crust edges brown too fast, tent pan with foil halfway through baking. Chill bars fully before slicing for clean cuts. Use fresh lemons for best flavor. Frozen raspberries should be thawed and drained to avoid sogginess. For gluten-free crust, substitute almond flour; for dairy-free, use coconut oil instead of butter.

Nutrition

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

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