Dessertscakemehometonight4.1
Raspberry Lemon Bars
These raspberry lemon bars are made with a buttery shortbread crust, tart raspberry lemon filling and a dusting of powdered sugar. If you are looking for a dessert with bright, fresh fruit flavor, this is definitely the one to try!
👥 16 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 45 min🔥 Cook: 40 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- measuring cup
- whisk
📝 Preparation Steps
1
Shortbread Crust
2
Preheat oven to 350° F. Prepare an 8x8 baking pan with nonstick cooking spray and parchment paper on the bottom and sides of the pan.
3
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, combine all-purpose flour, powdered sugar, salt, and cubed unsalted butter. Mix on low speed until the mixture becomes crumbly.
all-purpose flour3 tbsp
4
Pour the crumbly mixture into the prepared baking pan. Press the crumbs into the bottom of the pan using a flat-bottomed measuring cup to create an even crust. Bake the shortbread crust for ⏱️ 15 minutes. Remove from the oven and allow to cool while making the filling.
5
Raspberry Lemon Filling
6
Lower the oven temperature to 325° F.
7
In a large mixing bowl, whisk together granulated sugar, all-purpose flour, lemon juice, raspberry reduction and eggs until smooth. (The filling will be thin).
all-purpose flour3 tbspeggs (room temperature)3
8
Pour the raspberry lemon filling on top of the baked shortbread crust. Bake the bars for approximately ⏱️ 20-25 minutes until the filling is set and does not jiggle in the center.
9
Remove from the oven and cool to room temperature. Cover the pan with plastic wrap and chill in the refrigerator for at least ⏱️ 2 hours. To serve, remove the bars from the pan and cut into squares. Add a dusting of powdered sugar immediately before serving, if desired.
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