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Fresh Raspberry Lemon Bars with Shortbread Crust

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A delightful dessert combining the sweet tartness of fresh raspberries and zesty lemon, all on a buttery shortbread crust.

Ingredients

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  • 1½ cups all-purpose flour
  • ¾ cup unsalted butter (cubed and softened)
  • ½ cup white sugar (for crust)
  • 2 cups raspberries
  • ½ cup white sugar (for filling)
  • ½ cup all-purpose flour (for filling)
  • 3 eggs
  • ⅓ cup lemon juice
  • 1 tsp lemon zest
  • Powdered sugar (for dusting)
  • Fresh raspberries (for garnish)

Instructions

  1. Start by making the crust. In a bowl, mix the flour and sugar. Add the butter and blend with a fork or pastry cutter until crumbly. Press the crust mixture into a parchment-lined 9×9 baking dish, spreading it evenly. Place the crust in the freezer for 15 minutes.
  2. Preheat the oven to 350°F. Bake the chilled crust for 10 to 15 minutes, until lightly golden.
  3. While the crust cools, mash the raspberries in a bowl until they form a paste. Add the eggs, sugar, flour, lemon juice, and lemon zest. Whisk until smooth.
  4. Pour the filling over the cooled crust and spread evenly. Bake for 25 to 30 minutes, until mostly set with a slight jiggle in the center.
  5. Let the bars cool completely, then refrigerate for at least 1 hour before slicing. Dust with powdered sugar and garnish with fresh raspberries before serving.

Notes

For a healthier option, consider using sugar substitutes like stevia or monk fruit.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-lemon-bars/