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Lemon Raspberry Bars Recipe

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★★★★★

4.6 from 476 reviews

Delight in these tangy and sweet Lemon Raspberry Bars, featuring a buttery crust with a luscious lemon filling and fresh raspberries. Perfectly balanced with bright citrus and juicy berry flavors, these bars are a refreshing dessert or snack for any occasion.

Ingredients

Scale

Raspberry Puree Reduction

  • 2 cup raspberries (250 grams, fresh or frozen)
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt

Crust

  • 2 1/4 cup all-purpose flour (281 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 cup unsalted butter (226 grams, melted)

Filling

  • 1 1/2 cups granulated sugar (300 grams)
  • 1/3 cup corn starch (40 grams)
  • 6 large eggs
  • 1/4 cup reduced raspberry puree (60 ml, reduced from 2 cups raspberries as per preparation)
  • 3/4 cup lemon juice (180 ml, freshly squeezed)

Instructions

  1. Prepare the Raspberry Puree: In a saucepan, combine 2 cups of raspberries and cook over medium heat, stirring occasionally, until the berries break down and the mixture reduces to about 1/4 cup (60 ml). Strain through a fine sieve to remove seeds, then mix in 1 tablespoon corn starch and 1/4 teaspoon salt to thicken slightly. Set aside to cool.
  2. Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix 2 1/4 cups all-purpose flour with 1/2 cup granulated sugar. Pour in 1 cup melted unsalted butter and stir until the dough comes together. Press the dough evenly into the bottom of a greased 9×13 inch baking pan to form the base.
  3. Bake the Crust: Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
  4. Prepare the Filling: In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 1/3 cup corn starch, and 6 large eggs until smooth and well incorporated. Add the 1/4 cup reduced raspberry puree and 3/4 cup freshly squeezed lemon juice, mixing thoroughly to combine all flavors.
  5. Assemble and Bake the Bars: Pour the lemon-raspberry filling over the pre-baked crust. Return the baking pan to the oven and bake for an additional 30-35 minutes, or until the filling is set and no longer jiggly in the center.
  6. Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set. Cut into squares and serve chilled or at room temperature.

Notes

  • Using fresh lemons for juice ensures the best bright flavor, but bottled lemon juice can be used in a pinch.
  • You can substitute frozen raspberries if fresh are not available; just thaw and drain excess liquid before use.
  • To reduce sweetness, adjust the sugar quantities slightly to suit your taste.
  • Ensure the bars are completely cooled and chilled before cutting to avoid runny slices.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon raspberry bars, lemon bars, raspberry dessert, berry bars, citrus dessert, baked bars, sweet bars

Find it online: https://spatulaqueen.com/lemon-raspberry-bars-recipe/