Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust! We can’t stop eating these bars!
Oh my gosh. These Raspberry Lemon Bars are so good!!!
I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.
I am all about bars recipes. Brownies are wonderful, cookies are delicious but I love a good bar.
Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.
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No, really. Do you guys ever go to church or neighborhood functions where everyone brings something to share? We do and I always get so excited when I see a big ol’ platter of some delicious bar recipe (actually I especially love when there’s a good salad there. I know, call me crazy but I stinking love salads!) which I very quickly snag onto my plate before running the risk of someone coming along and gathering a pile on their plate.
Come on guys, all of my niceness goes out the window when food is involved. I mean, we all know the type. They saunter on over to the table and before you know it their whole family has picked everything clean. I hate that. I’m such a big believer in taking a little of what you want to try, letting everyone else take a first serving, AND THEN heading back over if you’re still hungry. But again, everyone has to have a chance to get their first serving in.
Back to my point, I get all excited for my yummy dessert and then it happens. Over baked, under sweetened, whatever the problem it totally ruins it for me. But not these Raspberry Lemon Bars, the crust is kind of amazing and seriously got to the point that I was just picking the crust off the bottom because I couldn’t stop eating it. And now, you may do the same.
Raspberry Lemon Bars
2 hours 50 minutes
For the Crust
2 1/2 Cups Flour
1 1/3 Cup Powdered Sugar
Pinch of salt
1 Cup Cold, unsalted Butter, cut in small cubes
2 Large Egg Yolks
2 Tablespoons Buttermilk
3/4 Teaspoon Vanilla
For the Filling
1 1/3 Cup Raspberries
1/4 Cup sugar
4 large eggs, lightly whisked
1 1/2 Cup granulated sugar
3 Tablespoons flour
1 Teaspoon lemon zest
2/3 Cup lemon juice
For the Crust
- In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.
- Set aside.
- In a food processor, add the flour, powdered sugar, and salt and pulse to combine.
- Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.
- Get your egg mixture and turn the processor on while pour in the wet ingredients.
- Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.
- Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.
- Spray an 8x9" pan with nonstick spray and press the dough out evenly to all sides and up a little. Wrap in saran wrap again and freeze for 20 minutes.
- Meanwhile, preheat the oven to 375 degrees.
- Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.
- Remove from the oven and lower the temperature to 325. Make sure you've already made the filling, and quickly proceed.
For the Filling and Assembly
- In a small bowl, gently fold together the raspberries and 1/4 cup sugar.
- Allow to sit while you make the rest of the recipe.
- In a separate bowl, whisk together the eggs, sugar, flour and lemon zest until pale yellow.
- Add the lemon juice and whisk to combine.
- Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.
- Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it's cold when you bake it you'll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.
- Remove from the oven and allow to cool completely.
- Serve once cool or wrap in saran wrap and serve the next day.
Serving Size: 1
Amount Per Serving:
Calories: 449 Total Fat: 19g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 149mg Sodium: 59mg Carbohydrates: 66g Fiber: 2g Sugar: 42g Protein: 7g
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