Can I use frozen raspberries to make Raspberry Lemon Bars?

Yes, frozen raspberries work perfectly for this recipe! Just be sure to thaw them before using and strain out the seeds to get a smooth raspberry puree. This ensures that the filling has the same bright, fruity flavor as fresh raspberries.

Can I make Raspberry Lemon Bars gluten-free?

Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This substitution should yield excellent results, giving you a gluten-free version of these delicious bars without sacrificing flavor or texture.

How do I prevent the filling from seeping under the crust?

To avoid filling leakage, be sure to create a small raised border with the shortbread dough around the edges of the pan. This border helps keep the filling contained. Additionally, don't move the parchment paper after baking the crust, as it may cause gaps where the filling could leak underneath.

Can I make Raspberry Lemon Bars ahead of time?

Yes! You can bake these bars a day in advance and store them in the refrigerator. Let them chill for at least an hour before serving for the best texture. These bars also freeze well for up to two months, so you can prepare them ahead and store them for later enjoyment.

Raspberry Lemon Bars - Easy & Refreshing Dessert Recipe

Name: Raspberry Lemon Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup granulated sugar; 1 lemon zested; 1 cup unsalted butter, softened; 1 teaspoon pure vanilla extract; ¼ teaspoon sea salt; 2 cups all-purpose flour; 1 cup granulated sugar (for filling); 2 lemons zested; ½ cup all-purpose flour (for filling); 3 large eggs; ⅛ teaspoon salt; 1 cup raspberries, packed; ½ cup lemon juice, freshly squeezed; 3 tablespoons powdered sugar (for topping)

Description

Raspberry Lemon Bars are the perfect combination of tart lemon and sweet raspberry, with a buttery shortbread crust. The tangy, gooey filling sets perfectly, making these bars a refreshing and indulgent treat for spring and summer.

Ingredients

Scale

½ cup granulated sugar
1 lemon zested
1 cup unsalted butter, softened
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
2 cups all-purpose flour
1 cup granulated sugar (for filling)
2 lemons zested
½ cup all-purpose flour (for filling)
3 large eggs
⅛ teaspoon salt
1 cup raspberries, packed
½ cup lemon juice, freshly squeezed
3 tablespoons powdered sugar (for topping)

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Instructions

Preheat the oven to 355°F (180°C) and line an 8-inch square baking pan with parchment paper.
In a large bowl, combine the sugar and grated lemon zest. Rub together with your fingers until fragrant.
Add softened butter to the lemon sugar and beat until smooth and lightened in color. Add vanilla and salt, then beat to combine.
Stir in the flour and fold gently until just combined.
Press the dough into the bottom of the pan and create a border around the edges. Bake for 20–25 minutes, or until golden brown.
For the filling, rub the sugar and lemon zest together. Add flour and whisk to remove lumps.
Beat in the eggs and salt until smooth, then add the raspberry puree and lemon juice. Whisk gently to combine.
Pour the filling over the baked crust and bake for 17–20 minutes. The filling should be slightly wobbly in the center.
Cool at room temperature for 2 hours, then chill in the fridge for at least an hour. Dust with powdered sugar before serving.

Notes

Use fresh or thawed frozen raspberries for the filling.
Make sure to create a raised border with the crust to prevent the filling from seeping under.
Chill the bars in the fridge for at least an hour for the perfect texture before serving.
These bars can be stored in the fridge for up to 5 days, or frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 275 kcal
Sugar: 21g
Sodium: 69mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 61mg