Raspberry Lemon Bars
These delightful Raspberry Lemon Bars offer a perfect balance of tart lemon and sweet raspberries, all set in a buttery, crumbly crust that melts in your mouth.
Ingredients
For the Raspberry Mixture
- 12 ounces fresh or frozen unthawed raspberries Frozen raspberries should not be thawed.
- 1/4 cup granulated sugar For raspberry mixture.
- 2 tablespoons fresh lemon juice For raspberry mixture.
For the Crust
- 1 cup unsalted butter Straight from the fridge.
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup granulated sugar For crust.
For the Filling
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour For filling.
- 4 large eggs Room temperature.
- 2/3 cup freshly squeezed lemon juice The fresher the better!
For Serving
- Confectioners' sugar For dusting before serving.
Instructions
Preparation of Raspberry Mixture
- In a medium saucepan over medium heat, add 12 ounces of raspberries, 1/4 cup of granulated sugar, and 2 tablespoons of fresh lemon juice.
- Stir the mixture often until it comes to a boil.
- Once boiling, cook for 8-10 minutes, or until thickened, stirring frequently.
- Remove from heat and pour the mixture into a fine-mesh strainer to remove raspberry seeds. Set aside to cool completely.
Preheat Oven
- While the raspberry mixture cools, preheat your oven to 350 degrees Fahrenheit.
Prepare the Crust
- Spray a 9×13 inch baking dish with nonstick spray.
- In a medium bowl, combine 1 cup of unsalted butter, 2 cups of all-purpose flour, and 1/2 cup of granulated sugar. Use a fork or pastry cutter to mix until you achieve a fine crumb.
- Press the mixture into the bottom of the baking dish.
- Bake the crust for 15-20 minutes, or until golden.
Prepare the Filling
- In a large bowl, whisk together 1 1/2 cups of granulated sugar, 1/4 cup of all-purpose flour, 4 large room-temperature eggs, and 2/3 cup of freshly squeezed lemon juice.
- Gently stir in the cooled raspberry sauce until smooth.
Bake the Bars
- Pour the filling over the baked crust.
- Bake for an additional 20-25 minutes, or until the filling is set and slightly jiggly in the center.
- Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before cutting.
Serving
- Before serving, dust with confectioners' sugar for a beautiful presentation!
Notes
These bars can be stored in the fridge for up to 5 days. Consider garnishing with fresh raspberries for serving.