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Tangy Raspberry Lemon Dessert Bars

A refreshing dessert featuring a buttery crust topped with a tangy lemon filling and fresh raspberries.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
Filling
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup fresh lemon juice
  • 2 lemon zest
  • 1 cup fresh raspberries
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 9x13-inch baking pan
  • Medium bowl
  • Large bowl
  • Wire rack

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. Combine melted butter, flour, powdered sugar, and vanilla extract in a medium bowl; press the dough into the prepared pan.
  3. Bake the crust for 15 minutes until golden and let cool slightly.
  4. Whisk eggs and granulated sugar in a large bowl until pale and frothy.
  5. Sift in flour and baking powder, whisking until smooth.
  6. Stir in fresh lemon juice and lemon zest.
  7. Distribute raspberries evenly over the warm crust.
  8. Pour the lemon mixture over the raspberries.
  9. Bake for 25-30 minutes until the top is set and edges pull away from the pan.
  10. Cool completely on a wire rack, dust with powdered sugar, and slice into squares.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For a warm treat, microwave individual bars for 10-15 seconds.