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–+ servings
Amanda Smith

Raspberry Lemon Bars: A Refreshing Dessert Delight!

Raspberry Lemon Bars are a refreshing dessert that combines the tartness of lemons with the sweetness of raspberries, creating a delightful treat.
Print Recipe
Prep Time 15 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon baking powder
  • 1 cup fresh raspberries

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper.
  2. In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
  3. Press this mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 15 minutes or until lightly golden.
  4. While the crust is baking, prepare the filling by whisking together the eggs, granulated sugar, lemon zest, lemon juice, and baking powder in a large bowl.
  5. Gently fold in the raspberries into the filling mixture.
  6. Once the crust is done baking, pour the raspberry lemon filling over the hot crust.
  7. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly golden on top.
  8. Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and dust with additional powdered sugar if desired.

Nutrition

Serving: 1squareCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 50mgSodium: 50mgFiber: 1gSugar: 10g

Notes

  • For a twist, try using blueberries or blackberries instead of raspberries.
  • Add a teaspoon of vanilla extract to the filling for extra flavor.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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