Raspberry Lemon Butter Bars (Printable Version)
Tangy lemon and raspberry swirl over a crisp buttery crust, topped with a dusting of sugar.
# What You’ll Need:
→ Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup powdered sugar
→ Filling
04 - 4 large eggs
05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - Juice of 2 lemons
08 - 1/2 cup fresh raspberries
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Lightly grease an 8 x 8 inch baking pan.
02 - Combine all-purpose flour, unsalted butter, and powdered sugar until mixture resembles coarse crumbs. Press evenly into prepared baking pan to form the crust.
03 - Bake crust for 15 minutes or until edges are lightly golden.
04 - In a bowl, whisk together eggs, granulated sugar, all-purpose flour, and lemon juice until smooth.
05 - Pour lemon filling over the pre-baked crust. Distribute raspberries on top and swirl gently with a knife to create a marbled effect.
06 - Return to oven and bake for 25–30 minutes, until the filling is set and the surface appears firm.
07 - Allow bars to cool completely in the pan before slicing. Optionally, dust bars with powdered sugar before serving.
# Additional Tips::
01 -
- Simple ingredients you probably have already
- Great make ahead dessert perfect for sharing
- No electric mixer needed just one bowl and a whisk
- Always a hit at gatherings especially in summer
02 -
- Perfect for making ahead and freezing
- Easy to double for a crowd
- Vivid color and flavor truly stand out
03 -
- Do not over mix the filling or you may end up with air bubbles in the top
- Strain your lemon juice for a perfectly smooth bar this tiny step makes a huge difference
- For neatest slices wipe your knife with a wet towel between cuts and let bars cool fully before lifting from the pan