Raspberry lemon bars are a delightful fusion of buttery shortbread, luscious lemon curd, and the bright tang of fresh raspberries. These bars boast an impressive presentation. They are a perfect choice for afternoon gatherings or as a standout item at a fundraiser bake sale. Served alongside a steaming cup of coffee, they transform into an irresistible treat. These bars are especially appealing to those who lean towards non-chocolate desserts.
Shortbread holds a special place in my heart as one of my favorite sweet indulgences. The rich, buttery flavor combined with a delightful crumbly texture is simply heavenly. When infused with the sweet zing of lemon and the vibrant tartness of raspberries, it elevates into a truly magnificent dessert.
Origin of Modern Day Lemon Bars
While both shortbread and lemon curd have graced tables as beloved sweet treats for generations, it wasn’t until the 1960s that the marvelous combination of these two elements—the lemon bar—gained widespread fame. Featured in Betty Crocker cookbooks, it quickly became a beloved recipe of the era that continues to be an impressive dessert to this day. To dive deeper into the fascinating history of lemon bars, explore the origin of lemon bars.
Preparation, Servings, and Storage
This recipe for raspberry lemon bars is simple to prepare, although it does take longer than many baked goods to prepare. Much of the time is waiting for the bars to cool before digging into the first piece! However, it is totally worth waiting for! One 13×9 baking dish yields 24 melt-in-your mouth bars. For optimal freshness, it’s best to store these scrumptious treats in an airtight container in the refrigerator, where they can remain delicious for up to 5 days.
If you’re intrigued by these delightful bars, be sure to try out other delightful bar recipes!
Raspberry Lemon Bars
Equipment
- Small saucepan
- food processor
- 13x9 baking dish
Ingredients
Raspberry Topping
- 2 cup Raspberries, fresh or frozen
- 1/4 cup Sugar
- 1 tbsp Tapioca flour+ 1 tbsp water
Shortbread bottom
- 2 cups Flour
- 2 tbsp Corn starch
- 1/4 tsp Sea salt
- 3/4 cup Cold butter
- 1/2 cup Powdered sugar
Lemon Layer
- 4 Eggs
- 1½ cups Sugar
- 3 tbsp Flour
- 2 tsp Lemon zest
- 3/4 cup Lemon juice
- 1/4 cup Heavy cream
Instructions
- In a medium sized saucepan, simmer and smash the raspberries and sugar for 10 minutes, or until the raspberries become soft
- Remove from the heat and stir in the tapioca flour slurry. Stir until thickened.
- Strain the raspberry sauce through a strainer, into a bowl, to remove the seeds. Set aside until the bars are baked.
- Preheat the oven to 350℉.
- In a food processor, pulse to combine flour, cornstarch, sea salt, and butter.
- Grease the 13x9 glass baking dish.
- Pour the ingredients from the food processor into the baking dish and evenly spread over the bottom of the dish, pressing down to form a crust.
- Bake the shortbread for 18 minutes.
- While the shortbread is baking, mix together the lemon filling ingredients.
- In a mixing bowl, combine the eggs, sugar, flour, lemon zest, lemon juice, and heavy cream.
- Once the shortbread is finished baking, remove the baking dish from the oven.
- Pour the lemon filling on top of the shortbread and return the dish to the oven.
- Bake again for 20 minutes.
- Remove the baking dish from the oven and allow the bars to cool for 30 minutes before adding. the raspberry topping.
- Once the bars are slightly cooled, pour the raspberry topping over the entire bars.
- Cover and refrigerate for 30 minutes before slicing.
Nutrition
