Today, we are celebrating spring with these Raspberry Lemon Bars. The vibrant layers of tangy lemon and sweet raspberry capture the essence of spring in every bite. They are easy to make and sure to impress!
Prep Time
30 minBake Time
40-46Yield
9 barsRating
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Loading...| For the crust: | |
| 1 cup ROGERS FOODS ALL PURPOSE FLOUR | |
| 1/4 cup granulated sugar | |
| 1/4 teaspoon salt | |
| 1/2 cup unsalted butter, cold and cubed | |
| ... | |
| For the filling: | |
| 1 cup fresh raspberries | |
| 1 tablespoon ROGERS FOODS ALL PURPOSE FLOUR | |
| 1 1/4 cups granulated sugar | |
| 4 large eggs | |
| 2/3 cup lemon juice (from about 3-4 lemons) | |
| 1/4 cup ROGERS FOODS ALL PURPOSE FLOUR | |
| Zest of 1 lemon | |
| Powdered sugar for dusting (optional) |
Today, we are celebrating spring with these Raspberry Lemon Bars. The vibrant layers of tangy lemon and sweet raspberry capture the essence of spring in every bite. They are easy...
| 1. | Preheat your oven and prepare the pan: |
| 2. | Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides for easy removal later. |
| 3. | ... |
| 4. | Make the crust: |
| 5. | In a medium bowl, whisk together 1 cup flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and use a pastry cutter, fork, or your hands to work the butter into the flour mixture until it resembles coarse crumbs. |
| 6. | Press the mixture firmly into the bottom of the prepared pan. Bake for 18-20 minutes, or until lightly golden. |
| 7. | Remove from the oven and let cool slightly while you prepare the filling. |
| 8. | ... |
| 9. | Prepare the raspberries: |
| 10. | In a small bowl, toss the raspberries with 1 tablespoon of flour to coat. This helps to prevent them from sinking during baking. |
| 11. | ... |
| 12. | Make the lemon filling: |
| 13. | In a large bowl, mix together 1 1/4 cups granulated sugar and 4 eggs until well combined. |
| 14. | Whisk in 2/3 cup of lemon juice, 1/4 cup of flour, and the lemon zest until the mixture is smooth. |
| 15. | Gently fold the flour-coated raspberries into the lemon mixture. |
| 16. | ... |
| 17. | Bake: |
| 18. | Pour the filling over the pre-baked crust. Bake for 22-26 minutes, or until the filling is set. |
| 19. | Let the bars cool in the pan on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours. |
| 20. | Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into squares and, if desired, dust with powdered sugar before serving. Enjoy your refreshing Raspberry Lemon Bars! |
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