Tangy Raspberry Lemon Bars

If you crave a dessert that’s sweet, tart, and utterly refreshing, these Tangy Raspberry Lemon Bars are just what you need! With a buttery shortbread crust, a zesty lemon-raspberry filling, and a dusting of powdered sugar, these bars strike the perfect balance between rich and fruity. Ideal for summer picnics, holiday trays, or anytime you want a bright and beautiful treat.

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Why You’ll Love This Recipe
Burst of Fresh Flavor – The mix of raspberries and lemons creates a vibrant, tangy taste.
Simple to Make – No fancy equipment or techniques needed.
Eye-Catching & Elegant – Pretty pink hue and classic powdered sugar topping.
Perfect Make-Ahead Dessert – Tastes even better chilled the next day.
Versatile Treat – Great for parties, lunchboxes, or afternoon tea.

Ingredients You’ll Need

For the Shortbread Crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 2 cups all-purpose flour

For the Raspberry Lemon Filling:

• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tbsp lemon zest
• 1 cup fresh raspberries (or frozen, thawed and drained)
• 1/4 tsp vanilla extract

For Topping:

• Powdered sugar, for dusting
• Extra lemon zest or raspberries (optional garnish)

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Electric mixer or whisk
• Fine mesh sieve (optional, for straining seeds)
• Zester or grater
• Spatula
• Parchment paper

Step-by-Step Instructions

Step 1: Prepare the Shortbread Crust

1. Preheat oven to 350°F (175°C).
2. Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal.
3. In a bowl, cream together butter, sugar, and salt until light and fluffy.
4. Gradually mix in flour until a soft dough forms.
5. Press the dough evenly into the bottom of the prepared pan.
6. Bake for 18-20 minutes or until lightly golden around the edges.
7. Remove from oven and let it cool slightly.

Step 2: Make the Raspberry Lemon Filling

1. In a large bowl, whisk together sugar and flour.
2. Add eggs, lemon juice, zest, and vanilla extract, whisking until smooth.
3. Lightly mash the raspberries and fold them into the mixture.
4. (Optional) Strain through a fine sieve if you prefer a smoother filling without seeds.
5. Pour the filling over the pre-baked crust.

Step 3: Bake the Bars

1. Return the pan to the oven and bake for 22-25 minutes, or until the center is set and doesn’t jiggle.
2. Remove from oven and cool to room temperature.
3. Refrigerate for at least 2 hours to firm up.

Step 4: Garnish and Serve

1. Once chilled, lift bars out using the parchment paper overhang.
2. Cut into squares or rectangles.
3. Dust generously with powdered sugar.
4. Garnish with extra lemon zest or raspberries if desired.

Tips for Perfect Bars
Use Fresh Lemon Juice – Bottled lemon juice won’t give the same bright flavor.
Don’t Overbake – Remove when the center just sets to keep the texture smooth.
Chill Before Slicing – This helps them hold their shape.
Use Parchment Paper – Makes removing and cutting much easier.
For Bolder Color – Add a few crushed freeze-dried raspberries to intensify the pink hue.

Serving Suggestions
Whipped Cream – A light topping adds creamy contrast.
Iced Tea or Lemonade – A refreshing pairing for warm weather.
Fruit Salad – Complements the fruity flavors and adds freshness.
Vanilla Ice Cream – An indulgent way to enjoy these bars warm.

How to Store & Reheat

Storing:

• Refrigerate: Keep in an airtight container for up to 5 days.
• Freeze: Layer with parchment and freeze for up to 3 months.

Reheating:

• Serve chilled or at room temperature.
• For a warm twist, microwave individual bars for 10-15 seconds.

Frequently Asked Questions

1. Can I use frozen raspberries?
   Yes! Just thaw and drain them well before using to avoid excess moisture.
2. What if I don’t have fresh lemons?
   You can use bottled juice in a pinch, but fresh lemons give the best taste.
3. Can I make this gluten-free?
   Yes, substitute the flour with a gluten-free all-purpose baking mix.
4. How do I keep the crust from getting soggy?
   Let the crust cool slightly before pouring in the filling, and don’t skip pre-baking.

Final Thoughts
These Tangy Raspberry Lemon Bars are the ultimate citrusy dessert—refreshing, vibrant, and easy to prepare. With a buttery shortbread base and a perfectly balanced raspberry-lemon layer, they’re as pleasing to the eye as they are to the palate. Whether you’re hosting a party or just treating yourself, these bars bring a little sunshine to any table.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 3g | Carbohydrates: 30g | Fat: 10g | Fiber: 1g | Sodium: 70mg

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