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Raspberry Bars are a delicious and easy dessert to serve for any holiday, party, or summer afternoon. These fruity Raspberry Lemon Bars have the perfect flavor, the perfect texture, and the perfect pink color. Top them with some fresh fruit, powdered sugar, and whipped cream for a delightful treat!

Raspberry Lemon Bars Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 bars
Calories: 157kcal
Author: Becky Hardin
Raspberry Bars are a delicious and easy dessert to serve for any holiday, party, or summer afternoon. These fruity Raspberry Lemon Bars have the perfect flavor, the perfect texture, and the perfect pink color. Top them with some fresh fruit, powdered sugar, and whipped cream for a delightful treat!
Print Recipe

Ingredients

For the Crust

  • 1 cup all-purpose flour 120 grams
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ¼ cup powdered sugar 28 grams
  • ½ teaspoon kosher salt

For the 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
  • cup all-purpose flour 80 grams
  • ¼ teaspoon kosher salt

Toppings (optional)

Instructions

  • Preheat oven to 350°F and line an 8x8-inch baking pan with aluminum foil or parchment paper slings. Spray the foil with nonstick spray and set aside.
  • Add all crust ingredients to a food processor fitted with the metal blade. Pulse until all ingredients are evenly combined and the mixture is crumbly.
    1 cup all-purpose flour, ½ cup unsalted butter, ¼ cup powdered sugar, ½ teaspoon kosher salt
  • Spread the dough into the prepared pan and about ½-inch up the sides. Having a little crust rim is the goal, not perfection.
  • Bake 15-20 minutes, or until lightly browned around the edges.
  • While the crust bakes, prepare the filling. The filling will be added over the hot crust.
  • In a blender or food processor, puree the raspberries and lemon juice.
    1 cup fresh raspberries, ½ cup freshly squeezed lemon juice
  • Pour the raspberry mixture over a wire sieve that has been placed over a medium-size bowl. Press the raspberries with a rubber spatula until the juices and pulp have been extracted and only the seeds remain in the sieve. Discard the seeds and pour the extracted juices and pulp into the food processor.
  • Add the remaining filling ingredients: lemon zest, eggs, egg white, sugar, flour and salt. Process or puree the filling ingredients for 30 seconds.
    2 teaspoons grated lemon zest, 2 large eggs, 1 large egg white, ¾ cup granulated sugar, ⅔ cup all-purpose flour, ¼ teaspoon kosher salt
  • Pour the filling into the cooked crust.
  • Bake at 350°F for 30-35 minutes, or just until filling is set and doesn’t jiggle in the middle when gently shaken (if cooked too long, the filling will break as it cools – trust me).
  • Transfer Raspberry Lemon Bars to a cooling rack and let cook completely in the pan.
  • Cut into 16 squares and dust with confectioner’s sugar or with a dollop of whipped cream, fresh raspberries, and a mint leaf.
    Powdered sugar, Stabilized Whipped Cream, Fresh raspberries, Mint leaves

Video

Notes

  • Nutritional information does not include optional toppings.
Storage: Store raspberry lemon bars in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1bar | Calories: 157kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 123mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg