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Raspberry Lemon Bars Recipe

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These Raspberry Lemon Bars feature a flaky whole wheat and all-purpose flour crust topped with fresh raspberries and a tangy, smooth lemon custard filling. Baked to perfection and dusted with powdered sugar, they offer a delightful balance of tartness and sweetness, making for a refreshing dessert ideal for any occasion.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 43 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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

For Garnish

  • Powdered sugar (for dusting)

Instructions

  1. Prep the oven and pan. Preheat the oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish with cooking spray. This ensures the bars won’t stick after baking.
  2. Make the crust mixture. In a food processor, combine the all-purpose flour, whole wheat flour, powdered sugar, chopped walnuts, and salt. Pulse a few times to mix evenly. Add the cold butter pieces and vegetable oil, pulsing until the mixture becomes crumbly. Finally, add cold water and pulse until the mixture resembles coarse meal, forming the base for the crust.
  3. Bake the crust. Transfer the crust mixture into the prepared baking dish and press it evenly to cover the bottom. Bake in the preheated oven for 18 minutes until lightly golden to form a firm base.
  4. Prepare the lemon filling. While the crust bakes, whisk together granulated sugar, 2 tablespoons all-purpose flour, fresh lemon juice, lemon zest, 2 whole eggs, and 1 egg white in a mixing bowl until smooth and fully incorporated. This will create a silky, tangy lemon custard.
  5. Lower oven temperature. Once the crust finishes baking, remove it from the oven and allow it to rest for 2 minutes. Reduce the oven temperature to 325°F (163°C) to prepare for baking the filling without hardening it too quickly.
  6. Assemble and bake the bars. Evenly arrange the fresh raspberries over the baked crust, then carefully pour the lemon filling over the raspberries. Place the pan back into the oven and bake for 22 to 25 minutes, or until the lemon filling is set and no longer jiggles significantly.
  7. Cool and chill the bars. Remove the bars from the oven and let them cool completely on a wire rack with the pan. Once cool, cover the pan and chill the bars in the freezer for at least 1 hour to firm up for easier slicing.
  8. Slice and serve. To cut cleanly, place the bottom of the baking dish in a larger pan filled with hot water for about 30 seconds. This warms the pan and makes slicing smoother. Dust the top of the bars with powdered sugar, slice into 9 squares, and serve chilled.

Notes

  • Using a mix of whole wheat and all-purpose flour adds a slight nuttiness and extra fiber to the crust.
  • Chilling the bars after baking ensures they hold their shape when cut.
  • For a nut-free version, omit the walnuts and slightly increase flour to compensate for texture.
  • Fresh raspberries provide the best flavor and texture; frozen raspberries may release too much liquid.
  • The hot water cutting trick helps achieve neat slices without cracking the bars.
  • Store leftover bars covered in the refrigerator for up to 3 days for best freshness.

Find it online: https://cheftinaskitchen.com/raspberry-lemon-bars-recipe/