Go Back
To make these tangy raspberry lemon bars, gather these simple ingredients: - 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 2 large eggs - 2 tablespoons lemon zest - 1/4 cup fresh lemon juice - 1/2 cup fresh raspberries (or frozen, thawed) - 1/4 teaspoon baking powder - Pinch of salt - Extra powdered sugar for dusting These fresh ingredients come together to create a sweet and zesty treat. If you need to swap out some ingredients, here are some easy ideas: - Instead of all-purpose flour, use gluten-free flour for a gluten-free option. - You can replace unsalted butter with coconut oil for a dairy-free version. - If you don’t have fresh raspberries, any tart berry works well. Try blueberries or blackberries. - For a lower sugar option, use a sugar substitute like Stevia. These substitutions keep the flavor while meeting your needs. Using the right tools can make cooking easier. Here’s what I recommend: - 8-inch square baking pan for even baking. - Mixing bowls for combining ingredients. - Whisk for mixing egg and sugar. - Parchment paper, which helps with easy removal. - A sharp knife to cut the bars cleanly. With these tools, you’ll find the process smooth and enjoyable. For the full recipe, check out the detailed instructions. To start, gather your ingredients. You need flour, powdered sugar, and butter. First, preheat your oven to 350°F (175°C). Greasing an 8-inch square baking pan helps with easy removal later. You can also line it with parchment paper. Next, in a mixing bowl, combine 1 cup of all-purpose flour and 1/4 cup of powdered sugar. Then, mix in 1/2 cup of softened unsalted butter. Use your hands or a fork to blend until it looks like coarse crumbs. This dough will form the base of your bars. Now, press the mixture into the bottom of the baking pan. Make sure it’s even. Bake this for 15 minutes. You want it to be slightly golden when you take it out. While your crust bakes, let’s prepare the filling. In a clean bowl, whisk together 1/2 cup of granulated sugar, 2 large eggs, and the zest from 2 tablespoons of lemon. Add 1/4 cup of fresh lemon juice and a pinch of salt. Then, whisk until it’s smooth. Next, fold in 1/2 cup of fresh raspberries. If you use frozen raspberries, make sure they are thawed. This mixture is bright and tangy, perfect for the filling. Once your crust is ready, pour the raspberry lemon filling over it. Return the pan to the oven. Bake for another 20-25 minutes. You know it's done when the filling is set and slightly firm to the touch. After baking, remove the pan from the oven and let it cool completely. This step is key. Letting it cool in the pan makes cutting easier. Once cooled, dust the top with extra powdered sugar. Now, cut into squares and enjoy your tangy raspberry lemon bars! For a fun touch, add a fresh raspberry or a twist of lemon peel on top. For the full recipe, check the recipe section above. To make the best crust, use cold butter. This keeps the crust flaky. Mix flour and powdered sugar well. Then, add the softened butter. Aim for a crumbly texture. Press it evenly into your baking pan. Bake until it turns golden. This usually takes about 15 minutes. Let it cool before adding the filling. To get a smooth filling, whisk the eggs well. Combine the granulated sugar, eggs, lemon zest, and lemon juice in a bowl. Mix until there are no lumps. Add the baking powder and a pinch of salt. Gently fold in the raspberries. Don't overmix; this keeps the berries intact. Pour the mixture on your cooled crust. Bake until set, about 20-25 minutes. For a beautiful presentation, cut the bars into neat squares. Dust the top lightly with powdered sugar. This gives a nice look and adds sweetness. Garnish each bar with a fresh raspberry or a twist of lemon peel. You can also serve them on a colorful plate. This makes for a lovely display. For the full recipe, follow the steps carefully to achieve the best results. {{image_2}} You can swap raspberries for other fruits. Blueberries add a sweet touch. Strawberries bring a juicy flavor. Blackberries give a nice tartness. Each fruit creates a new taste. Just follow the same recipe steps. Keep the same amount of fruit. Your bars will still turn out great! To make these bars gluten-free, use gluten-free flour. Almond flour works well and adds a nutty taste. Coconut flour is another choice, but use less. If you choose coconut flour, cut the amount to 1/3 cup. This keeps the right texture. The filling remains delicious and tangy, just like the original. You can add herbs or spices for extra flavor. Try a hint of fresh mint for a refreshing taste. A sprinkle of cinnamon gives warmth and depth. Or add a bit of grated ginger for spice. Each twist makes your bars unique. Experiment with flavors to find your favorites. To keep your Tangy Raspberry Lemon Bars fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They will last up to five days in the fridge. Always let the bars cool completely before storing. This helps keep the crust crispy and the filling firm. If you want to save some bars for later, freezing works great. First, cut the bars into squares. Wrap each square tightly in plastic wrap. Next, place the wrapped bars in a freezer bag or container. They can stay fresh for up to three months. When you’re ready to eat them, just thaw in the fridge overnight. To reheat your bars, use the oven for best results. Preheat your oven to 350°F (175°C). Place the bars on a baking sheet and cover them with foil. Heat for about 10-15 minutes until warm. This method helps keep the crust nice and firm. You can also enjoy them cold, as they taste great right out of the fridge! For an extra touch, dust with powdered sugar before serving. For the complete recipe, check out the Full Recipe link. Yes, you can use frozen raspberries. Just thaw them first. Drain any extra juice. The bars will still taste great and have a nice color. Fresh raspberries are fun, but frozen ones can work well too. This makes it easy to enjoy these bars any time of year. To change the sweetness, you can add or reduce the sugar. If you like it sweeter, add a bit more granulated sugar to the filling. You can also use less sugar if you want a tangier taste. Taste the filling before baking. You can also add more raspberries for a fruity twist. This way, you can find your perfect balance. If you don’t have lemon juice, you can use lime juice. Lime brings a similar tang. Another option is to use vinegar, like apple cider vinegar, but use less. Mix it with water to cut the strong flavor. You can also use a lemon-flavored drink mix if you have it. Just remember, the taste might change slightly. For the detailed recipe to make these bars, check out the Full Recipe. In this blog post, we explored how to make Tangy Raspberry Lemon Bars. We covered the key ingredients, helpful substitutes, and tools to use. You learned how to prep the crust and make a smooth filling. Plus, we shared tips for the perfect bake and fun plating ideas. Consider variations like other fruits or gluten-free options to suit your taste. Store leftovers properly or freeze them for later enjoyment. These bars are easy to make and packed with flavor. I hope you enjoy making and tasting them!

Tangy Raspberry Lemon Bars

Treat yourself to a deliciously tangy raspberry lemon bar that perfectly balances sweet and tart! With a buttery crust and a vibrant filling bursting with fresh raspberries and zesty lemon, this recipe is a must-try for your dessert table. Follow our easy steps to bake these delightful treats in just 50 minutes. Click through to explore the full recipe and impress your family and friends with this crowd-pleasing dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

2 tablespoons lemon zest

1/4 cup fresh lemon juice

1/2 cup fresh raspberries (or frozen, thawed)

1/4 teaspoon baking powder

Pinch of salt

Extra powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.

    In a mixing bowl, combine the all-purpose flour and powdered sugar. Mix in the softened butter until the mixture resembles coarse crumbs.

      Press the flour mixture into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until slightly golden.

        While the crust is baking, prepare the filling. In a clean bowl, whisk together the granulated sugar, eggs, lemon zest, lemon juice, baking powder, and a pinch of salt until well combined.

          Gently fold the fresh raspberries into the egg mixture.

            Pour the filling over the pre-baked crust and return it to the oven. Bake for an additional 20-25 minutes, or until the filling has set and is slightly firm to the touch.

              Remove from the oven and allow to cool completely in the pan. Once cooled, dust the top with extra powdered sugar.

                Cut into squares and serve, garnishing each bar with a fresh raspberry or a twist of lemon peel, if desired.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 9-12