These homemade raspberry lemon bars are the perfect combination of tangy and sweet. The buttery crust pairs perfectly with the zesty lemon filling, topped with a generous layer of fresh raspberries. These bars are easy to make and will impress your family and friends with their vibrant flavors. Enjoy them as a dessert or a sweet treat with a cup of tea or coffee.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.
- In a mixing bowl, combine 1 1/2 cups all-purpose flour and 1/2 cup powdered sugar. Add the softened butter and mix until the mixture resembles coarse crumbs.
- Press the mixture into the prepared baking dish to form an even crust. Bake in the preheated oven for 15 minutes.
- Meanwhile, in a separate bowl, beat together the eggs, granulated sugar, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together 1/4 cup all-purpose flour, baking powder, and salt. Gradually add the flour mixture to the egg mixture, mixing well after each addition.
- Pour the lemon filling over the baked crust and spread it evenly.
- Sprinkle the fresh raspberries over the lemon filling, gently pressing them into the mixture.
- Bake in the oven for an additional 25-30 minutes, or until the edges are lightly golden and the center is set.
- Remove from the oven and let the bars cool completely in the baking dish.
- Once cooled, dust the bars with powdered sugar. Cut into squares or bars and serve.
