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To make the crust, you need: - 1 ½ cups all-purpose flour - ½ cup powdered sugar - ½ cup unsalted butter, softened - ¼ teaspoon salt The crust gives the bars a nice base. It should be crumbly and sweet. I like to mix the flour and sugar first, then add the butter. This makes it easier to press into the pan. For the filling, gather these: - 3 large eggs - 1 cup granulated sugar - ½ cup freshly squeezed lemon juice (about 2-3 lemons) - 2 tablespoons lemon zest - 1 cup fresh raspberries - 2 tablespoons all-purpose flour - Powdered sugar for dusting The filling is where the magic happens! Eggs and sugar blend together for sweetness. The lemon juice and zest add a bright, tangy flavor. The raspberries give a nice pop of color and taste. You can add some fun garnishes: - Fresh raspberries - A sprig of mint These make the bars look fancy. Plus, they add a burst of fresh flavor. For the best presentation, serve the bars on a nice platter. Dust them with powdered sugar for an extra touch. Enjoy your delicious treat! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare an 8x8 inch baking dish. You can grease it with butter or line it with parchment paper. Lining makes it easier to lift the bars out later. In a medium bowl, mix together 1 ½ cups of all-purpose flour, ½ cup powdered sugar, and ¼ teaspoon salt. Add ½ cup of softened unsalted butter. Use a fork or your fingers to mix until crumbly. Press this mixture evenly into the bottom of your prepared dish. This crust will be the perfect base for your tart filling. In a large mixing bowl, whisk 3 large eggs and 1 cup of granulated sugar. Make sure they blend well. Next, stir in ½ cup of freshly squeezed lemon juice and 2 tablespoons of lemon zest. These ingredients give your bars a bright, zesty flavor. Now gently fold in 1 cup of fresh raspberries and 2 tablespoons of flour. Be careful not to mash the raspberries too much; you want some whole pieces for texture. Pour the lemon-raspberry mixture over your cooled crust. Bake everything in the oven for 20-25 minutes. You’ll know they're done when the filling is set and no longer jiggly in the center. Once baked, let the bars cool completely in the pan. This cooling helps the flavors settle. After cooling, dust the top with powdered sugar for that sweet finish. You can now cut the bars into squares or rectangles for serving. Enjoy your delicious treat! To get the right texture, focus on your crust first. You want it to be crumbly but firm. Mix the flour, powdered sugar, and salt well. Then, blend in the butter until it looks like wet sand. Press it evenly into the pan for a nice base. This will help the crust stay crispy. For the filling, whisk the eggs and sugar until they are smooth. When you fold in the raspberries, be gentle. You want whole pieces for bites of fruit. These bars shine when served chilled. Cut them into neat squares for a clean look. Dust them with powdered sugar just before serving for a sweet touch. For a pop of color, add fresh raspberries and a mint sprig on top. You can serve them on a pretty plate to impress your guests. They look lovely at parties or family gatherings. Pair them with a cup of tea or lemonade for a refreshing treat. To make your raspberry lemon bars, gather a few key tools. A good mixing bowl is essential for combining your ingredients. Use a whisk for the filling; it makes mixing easy. A spatula helps with folding raspberries smoothly. Don't forget a baking dish, ideally 8x8 inches for this recipe. A sharp knife will be handy for cutting the bars neatly. If you have parchment paper, use it to line the baking dish. This makes for easy cleanup and removal of your delicious bars. {{image_2}} You can switch raspberries for other fruits. Strawberries, blueberries, or blackberries work well too. Each fruit gives a unique taste. For example, strawberries add sweetness, while blueberries add a burst of flavor. Just replace the raspberries with one cup of your chosen fruit. This change keeps the recipe fresh and exciting. To make these bars gluten-free, use almond flour or gluten-free all-purpose flour. Replace the all-purpose flour in the crust and filling with the gluten-free option. The taste will still be great, and the texture will hold up nicely. You may need to adjust baking times. Check for doneness as you bake. A vegan version is easy to create. Replace eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use this mix in the filling. Also, swap regular butter for vegan butter. Your bars will be just as tasty and kind to our furry friends. Explore all these options to find your favorite twist on the classic raspberry lemon bars. For the full recipe, check the earlier section. To keep your raspberry lemon bars fresh, place them in an airtight container. This helps prevent them from drying out. You can store them at room temperature for a day. If you want to keep them longer, store them in the fridge. They taste great chilled! If you want to freeze the bars, first cut them into squares. Wrap each piece in plastic wrap tightly. Then, place all the wrapped bars in a freezer-safe bag. They will stay fresh for up to three months. To enjoy them, just thaw in the fridge overnight before serving. When stored at room temperature, the bars last for about 2 days. In the fridge, they can last up to a week. If frozen, they will maintain their taste and texture for about three months. Always check for freshness before serving. Enjoy your tasty treat! Yes, you can use frozen raspberries. They work well in this recipe. Just make sure to thaw and drain them first. Excess moisture can make the filling watery. When you fold them in, be gentle. This keeps them whole for a lovely look. If you need a substitute, lime juice is a great choice. It gives a similar tang. You can also use vinegar in a pinch, but it will change the flavor. Always choose fresh juice for the best taste. Bottled juice lacks the bright flavor you want. You can tell the bars are done when the filling is set. It should not jiggle in the center. A toothpick inserted should come out clean. The edges will look slightly puffed and golden. This means you nailed the baking time! These bars are great both ways! Chilling them enhances the flavor. It gives a refreshing bite. Serving at room temperature is also nice. You can choose based on your mood. Either way, they will be delicious. Want the full recipe? Click here! The raspberry lemon bars are bright and tasty. They have a sweet crust and a zesty filling. You need simple ingredients that blend well together. The mix of tart lemon and sweet raspberries makes each bite special. Follow the steps closely for the best results. This recipe takes about 50 minutes in total. - Let the crust cool slightly before adding the filling. This keeps it crispy. - Do not overmix the filling. You want to keep some whole raspberries in there. - Use fresh lemons for juice and zest. This gives the best flavor. - Dust with powdered sugar just before serving. It adds a nice touch. Serve these bars on a pretty plate. Garnish with fresh mint or extra raspberries. You can also pair them with whipped cream for a treat. If you want a drink, try iced tea or lemonade. These bars are great for parties or a sweet snack at home. Enjoy your time in the kitchen with this recipe! You learned about making tasty lemon-raspberry bars. We covered the crust, filling, and garnishes. I shared tips for perfect texture, serving, and tools. You explored variations, storage options, and answered common questions. Now you can make these sweet treats with ease. Enjoy sharing them with family and friends. Your baking will impress and bring joy. Happy baking!

Raspberry Lemon Bars

Satisfy your sweet tooth with these homemade Raspberry Lemon Bars! This delightful dessert features a buttery crust topped with a zesty lemon-raspberry filling, making it a perfect treat for any occasion. Follow my easy step-by-step recipe to create this tangy and sweet delight that will impress your family and friends. Ready to bake? Click through to explore the full recipe and start enjoying these delicious bars today!
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, softened

¼ teaspoon salt

For the filling:

3 large eggs

1 cup granulated sugar

½ cup freshly squeezed lemon juice (about 2-3 lemons)

2 tablespoons lemon zest

1 cup fresh raspberries

2 tablespoons all-purpose flour

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish or line it with parchment paper for easy removal.

    Prepare the Crust: In a medium bowl, combine the 1 ½ cups of flour, ½ cup powdered sugar, and ¼ teaspoon salt. Add the softened butter and mix until crumbly and combined. Press the mixture into the bottom of the prepared baking dish evenly.

      Bake the Crust: Bake the crust in the preheated oven for about 15 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly.

        Make the Filling: In a large mixing bowl, whisk together the 3 eggs and 1 cup granulated sugar until well combined. Stir in the ½ cup lemon juice and 2 tablespoons of lemon zest.

          Finish the Filling: Gently fold in the 1 cup of raspberries and 2 tablespoons of flour. Be careful not to mash the raspberries too much. The mixture should be smooth with some whole raspberries throughout.

            Combine and Bake: Pour the lemon-raspberry mixture over the cooled crust in the baking dish. Bake for an additional 20-25 minutes, or until the filling has set and is no longer jiggly in the center.

              Cool and Dust: Allow the bars to cool completely in the pan at room temperature. Once cool, dust the top with powdered sugar.

                Cut and Serve: Once dusted, cut the bars into squares or rectangles. Serve chilled or at room temperature.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9-12 bars

                    - Presentation Tips: Serve the bars on a decorative platter, garnished with a few fresh raspberries and a sprig of mint for a pop of color. Enjoy!