Description
Delightfully tangy and sweet Raspberry Lemon Bars featuring a buttery crust, vibrant lemon filling, and swirls of fresh raspberry puree. Perfectly balanced with a dusting of powdered sugar, these bars offer a refreshing dessert ideal for any occasion.
Ingredients
Scale
Crust
- 8 ounces unsalted butter (at room temperature, 1 cup)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest (grated)
Raspberry Puree
- 2 tablespoons granulated sugar
- ¼ cup lemon juice
- 2 teaspoons cornstarch
- 1 cup raspberries
Lemon Filling
- 7 large eggs
- 3 cups granulated sugar
- 2 tablespoons lemon zest (grated)
- 1 cup lemon juice (freshly-squeezed)
- 1 cup all-purpose flour
- Powdered sugar (Confectioners’ sugar for dusting)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready when you finish preparing the crust.
- Prepare the Baking Pan: Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Make the Crust: Using a mixer fitted with a paddle attachment, cream together the softened butter and ½ cup sugar on medium speed for about 2 minutes until light and fluffy. Mix in 1 teaspoon lemon zest briefly.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups flour and ¼ teaspoon kosher salt. With the mixer on low, gradually add this flour mixture to the creamed butter mixture and blend just until combined, about 1 minute.
- Form and Chill Dough: Transfer the dough to a well-floured surface, gather into a ball, and press it evenly into the prepared baking pan using your fingers. Chill the dough in the refrigerator for 15 minutes.
- Bake the Crust: Place the pan in the oven and bake the crust for 15 to 20 minutes until it is very lightly browned. Remove and cool on a wire rack for about 30 minutes until the crust firms up.
- Prepare Raspberry Puree: In a small saucepan, whisk together 2 tablespoons sugar, ¼ cup lemon juice, and 2 teaspoons cornstarch. Add the raspberries and cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6 minutes. Strain the puree through a fine sieve to remove seeds and set aside at room temperature.
- Make Lemon Filling: In a large bowl, whisk together 7 eggs, 3 cups sugar, 2 tablespoons lemon zest, and 1 cup flour until smooth. Gradually add 1 cup freshly-squeezed lemon juice, whisking continuously until fully incorporated.
- Assemble Bars: Pour the lemon filling over the cooled crust. Drop tablespoon-sized spoonfuls of the raspberry puree evenly over the lemon filling. Use a toothpick to drag through the surface, creating pretty swirls of raspberry within the lemon layer.
- Bake the Bars: Return the pan to the oven and bake for 30 to 35 minutes until the filling is set in the center and no longer jiggles.
- Cool and Serve: Let the bars cool completely to room temperature. Cut into squares or triangles and dust generously with powdered sugar before serving.
Notes
- Ensure the butter is at room temperature for easier creaming and a tender crust.
- Straining the raspberry puree removes seeds and provides a smooth texture.
- Use freshly-squeezed lemon juice for the best flavor impact.
- Swirling the puree quickly before baking preserves the beautiful pattern.
- Store bars in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
