Raspberry Lemon Bars

$- 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, softened - 1/4 teaspoon salt - 2 large eggs - 3/4 cup granulated sugar - 1 tablespoon lemon zest - 1/4 cup fresh lemon juice - 1/2 cup fresh raspberries - Powdered sugar for dusting To make these raspberry lemon bars, you need simple, fresh items. The flour creates the base. Powdered sugar adds sweetness to the crust. Softened butter helps bind everything. Salt gives flavor. The eggs are key for a rich filling. Granulated sugar brings balance with the tartness. Lemon zest and juice add bright flavor. Fresh raspberries give a pop of color and taste. Finally, powdered sugar is for a sweet finish. - 8-inch square baking pan - Parchment paper - Mixing bowls - Whisk - Fork or pastry cutter Having the right tools makes cooking easier. An 8-inch square baking pan is perfect for these bars. Parchment paper helps with easy cleanup. Mixing bowls let you combine ingredients well. A whisk is great for mixing the filling. A fork or pastry cutter helps with the crust. With these tools, you can create delicious lemon bars with ease. - Preheat your oven to 350°F (175°C). - In a bowl, mix 1 cup of flour, 1/4 cup of powdered sugar, 1/2 cup of softened butter, and 1/4 teaspoon of salt until it looks crumbly. - Press this mixture into the bottom of your baking pan. Bake for 15-18 minutes until it is lightly golden. - In another bowl, whisk together 2 large eggs, 3/4 cup of granulated sugar, 1 tablespoon of lemon zest, and 1/4 cup of fresh lemon juice until it is smooth. - Gently fold in 1/2 cup of fresh raspberries. Be careful not to crush them too much. - Pour the raspberry and lemon filling over the crust. - Bake for an additional 20-25 minutes, or until the filling is set. It should jiggle slightly in the center. - Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut them into squares. To make your raspberry lemon bars just right, follow these tips: - Use softened butter, not melted. Softened butter gives the crust the right texture. - Mix the filling gently. Overmixing can make it tough. You want a tender filling that melts in your mouth. These steps help keep your bars light and fluffy! Serving your bars in style makes them even more special. Here are some ideas: - Just before serving, dust the tops with powdered sugar. This adds a lovely touch. - For a treat, pair your bars with whipped cream or a scoop of vanilla ice cream. The creaminess balances the tartness of the lemon. Try these tips to impress your friends and family with your delicious dessert! {{image_2}} You can change the flavor of your lemon bars easily. Instead of using raspberries, try blueberries or strawberries. Both fruits add a sweet touch that pairs well with lemon. You can also add a hint of vanilla extract to boost the flavor. Just one teaspoon will make a big difference. This simple change makes your bars even more delicious! If you need a gluten-free option, swap regular flour with almond flour or gluten-free all-purpose flour. Both work well and keep the bars tasty. For those watching their sugar, use a sugar substitute. This way, you can enjoy the same zesty flavor with fewer calories. These small changes make this recipe fit many diets while keeping it fun! You can store these raspberry lemon bars in the fridge. Place them in an airtight container. They will stay fresh for up to 1 week. This keeps the bars soft and tasty. For longer storage, freeze the bars. Wrap them in plastic wrap first. Then, cover with foil. This method keeps them fresh for up to 3 months. When you're ready to enjoy, thaw the bars in the refrigerator. This helps them regain their nice texture before serving. Yes, frozen raspberries can be used, but they might make the filling a bit more watery. If you use frozen fruit, let them thaw first. This way, you can avoid too much juice mixing in. The filling should be set and slightly jiggle in the center when done. You can check by gently shaking the pan. If it wiggles a little, it’s ready! Yes, they can be made a day ahead and stored in the refrigerator. This can help the flavors blend nicely. Just cover them tightly with plastic wrap or foil. Fresh mint leaves or citrus zest for added garnish. You can also sprinkle more powdered sugar on top. This makes the bars look pretty and taste fresh. For the full recipe, please refer to the recipe section mentioned. You’ll find all the details you need to make these tasty bars. You learned how to make delicious lemon raspberry bars with simple ingredients. From mixing the crust to baking the filling, each step is clear and easy. Remember, soft butter is key for a crumbly crust. Feel free to try different fruits or make it gluten-free. These bars store well too, making them perfect for later. Enjoy sharing this treat with friends or family. Happy baking and savor your tasty creation!$

Indulge in these delightful Raspberry Zesty Lemon Bars that balance sweet and tart flavors perfectly! With a buttery crust and a luscious lemon-raspberry filling, these bars are sure to impress. Discover the easy step-by-step recipe that takes just an hour from start to finish. Perfect for any occasion or a sunny afternoon treat, click through to explore this refreshing dessert and brighten your baking repertoire!

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Ingredients

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/4 teaspoon salt

2 large eggs

3/4 cup granulated sugar

1 tablespoon lemon zest (from about 1 lemon)

1/4 cup fresh lemon juice

1/2 cup fresh raspberries (plus extra for garnish)

Powdered sugar for dusting on top

Instructions

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, combine the flour, powdered sugar, softened butter, and salt. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.

Press the crumbly mixture into the bottom of the prepared baking pan to form a solid crust.

Bake the crust in the preheated oven for about 15-18 minutes, or until it's lightly golden. Remove from the oven and let it cool slightly.

In a separate bowl, whisk together the eggs, granulated sugar, lemon zest, and lemon juice until smooth. Gently fold in the fresh raspberries.

Pour the lemon and raspberry filling over the pre-baked crust, spreading it evenly.

Bake for an additional 20-25 minutes, or until the filling is set and slightly jiggles in the center.

Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out and cut into squares.

Dust the tops with powdered sugar and garnish with additional fresh raspberries before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 9 squares