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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
Calories: 156kcal
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
  • ½ cup butter softened
  • ¼ cup confectioner’s powdered sugar
  • ½ teaspoon kosher salt

For the Filling:

  • 1 cup raspberries
  • ½ cup freshly squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 2 large eggs
  • 1 large egg white
  • ¾ cup superfine or regular granulated sugar
  • 2/3 cup all-purpose flour
  • ¼ teaspoon kosher salt

For the Toppings:

Instructions

For the Crust:

  • Heat oven to 350°F and line an 8x8x2-inch baking pan with aluminum foil or parchment paper slings. (https://blog.kingarthurflour.com/2017/03/27/parchment-paper-sling/ )
  • 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.
  • Spread the dough into the prepared pan and about 1/2 –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.
  • Transfer the crust to the countertop and leave the oven on.
  • *While the crust bakes, prepare the filling. The filling will be added over the hot crust.

For the Filling:

  • In a blender or food processor, puree the raspberries and 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.
  • 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 meJ).
  • 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.
  • Keep leftovers in an airtight container in the fridge.
  • Enjoy!

Video

Nutrition

Serving: 1bar | Calories: 156kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 171mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.8mg