Description
A recipe for tart lemon bars topped with a layer of sweet raspberry jam, set on a shortbread crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon all-purpose flour
- 1/4 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
- For the crust, combine 1 cup flour, 1/2 cup butter, 1/4 cup sugar, and salt in a medium bowl. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
- While the crust bakes, whisk together the remaining 1/2 cup sugar, eggs, lemon juice, 1 tablespoon flour, and lemon zest in a small bowl until smooth.
- Remove the crust from the oven. Spread the raspberry jam evenly over the hot crust.
- Carefully pour the lemon mixture over the jam layer.
- Return the pan to the oven and bake for 20 to 25 minutes, or until the lemon layer is set and lightly golden around the edges.
- Let the bars cool completely in the pan on a wire rack.
- Once cool, lift the bars out using the parchment overhang. Cut into squares.
- Dust with powdered sugar before serving.
Notes
- Chill the bars for at least 2 hours before cutting for cleaner slices.
- Use fresh lemon juice for the best flavor.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18
- Sodium: 45
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: raspberry lemon bars, lemon squares, shortbread crust, lemon dessert, raspberry topping