Description
These Raspberry Lemon Bars combine a buttery, crumbly crust with a vibrant, tangy raspberry and lemon filling. Perfectly balanced between sweet and tart, these bars are ideal for a refreshing dessert or afternoon treat. Finished with a dusting of powdered sugar and optional whipped cream, fresh raspberries, and mint, they offer a delightful burst of flavor in every bite.
Ingredients
Scale
Crust
- 1 cup all-purpose flour (120 grams)
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
- ¼ cup powdered sugar (28 grams)
- ½ teaspoon kosher salt
Filling
- 1 cup fresh raspberries (120 grams)
- ½ cup freshly squeezed lemon juice (114 grams, from 4 lemons)
- 2 teaspoons grated lemon zest (4 grams)
- 2 large eggs (100 grams)
- 1 large egg white (35 grams)
- ¾ cup granulated sugar (150 grams)
- â…” cup all-purpose flour (80 grams)
- ¼ teaspoon kosher salt
To Finish
- Powdered sugar, for dusting
- Stabilized whipped cream, store bought or homemade
- Fresh raspberries, for garnish
- Mint leaves, for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil or parchment paper, allowing slings on the sides for easy removal. Spray the foil or paper with nonstick spray and set aside.
- Make Crust Mixture: Place all crust ingredients (flour, butter, powdered sugar, and salt) into a food processor fitted with the metal blade. Pulse until the mixture is evenly combined and crumbly.
- Press Crust into Pan: Spread the crust dough evenly into the prepared pan, pressing about ½-inch up the sides to form a rim. A bit of a crust rim is desired for structure, though it doesn’t need to be perfect.
- Bake Crust: Bake the crust in the preheated oven for 15-20 minutes or until the edges are lightly browned.
- Prepare Filling: While the crust bakes, prepare the filling which will be poured over the hot crust.
- Puree Raspberry Mixture: In a blender or food processor, puree the fresh raspberries and lemon juice until smooth.
- Strain Raspberry Puree: Pour the puree through a wire sieve set over a medium-sized bowl. Use a rubber spatula to press and extract juices and pulp; discard the seeds remaining in the sieve. Return the extracted juices and pulp to the food processor.
- Add Remaining Filling Ingredients: Add lemon zest, eggs, egg white, granulated sugar, flour, and salt to the food processor with the raspberry mixture. Process everything together for about 30 seconds until fully combined.
- Pour Filling Over Crust: Pour the prepared filling evenly over the hot baked crust.
- Bake Filling: Return the pan to the oven and bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and does not jiggle when gently shaken. Be careful not to overbake to avoid cracking as it cools.
- Cool Completely: Transfer the pan to a cooling rack and allow the raspberry lemon bars to cool completely in the pan.
- Serve: Once cooled, remove from the pan using the sling, cut into 16 squares, and dust with powdered sugar. Optionally top with a dollop of stabilized whipped cream, fresh raspberries, and a mint leaf for garnish.
Notes
- The crust dough may be crumbly; pressing firmly into the pan helps form the base.
- Be sure to strain the raspberry puree thoroughly to remove seeds for a smooth filling.
- Do not overbake the filling to prevent cracking; a slight jiggle means it’s ready.
- Use stabilized whipped cream if making ahead to prevent weeping.
- The bars can be stored covered in the refrigerator for up to 3 days.
- Let the bars cool completely before slicing to ensure clean cuts.
