Description
These Raspberry Lemon Bars are a delightful combination of tart lemon and sweet raspberries in a buttery crust, topped with a dusting of powdered sugar. Perfect for a summer treat or a special dessert.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or all-purpose flour)
- ¼ cup powdered sugar
- ¼ cup chopped walnuts
- ⅛ teaspoon salt
- 3 tablespoons cold butter (cut into pieces)
- 2 tablespoons vegetable oil
- 1 tablespoon cold water
For the Filling:
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 eggs
- 1 egg white
- 1 cup fresh raspberries
- powdered sugar (for dusting)
Instructions
- For The Crust – Prep. Preheat the oven to 350˚F. Lightly grease an 8×8 baking dish with cooking spray and set aside. Make the crust. In a food processor, combine the all-purpose and whole wheat flour with the powdered sugar, walnuts, and salt; pulse to combine. Add the butter and oil; continue to pulse until the mixture is crumbly. Add cold water and pulse until the mixture resembles coarse meal. Bake. Transfer the crust mixture to the baking dish and press it into the bottom of the pan. Pop it in the oven and bake for 18 minutes.
- For The Filling – Make the filling. Meanwhile, in a mixing bowl, whisk together the sugar, 2 tablespoons flour, lemon juice, lemon zest, eggs, and one egg white until thoroughly incorporated and smooth. Lower the oven temperature. Remove the baked crust from the oven and let it stand for 2 minutes. Reduce the oven temperature to 325˚F. Assemble and bake. Arrange the fresh raspberries over the baked crust. Pour the lemon filling over the raspberries. Bake for 22 to 25 minutes or until the top is set. Cool and chill. Remove the bars from the oven and let them cool completely in the pan set on a wire rack. Then, cover and chill them in the freezer for at least 1 hour. Slice and serve. Place the bottom of the baking dish in a larger pan filled with hot water so it’s easier to cut out the squares. Keep in the hot water for about 30 seconds. Sprinkle the top with powdered sugar. Slice into squares and serve.
Notes
- You can store these bars in the refrigerator for up to 3 days.
- Feel free to substitute other berries for raspberries, such as blueberries or blackberries.
- Adjust the amount of powdered sugar to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Raspberry Lemon Bars, Lemon Raspberry Dessert, Fruit Bars Recipe
