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Lemon Raspberry Bars

Sweet raspberries baked on top of a crisp, buttery, cookie crust. This recipe comes together so quickly and is the perfect treat for any kind of get together!
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 servings
Calories 135kcal
Author Elizabeth Marek

Equipment

  • 1 9"x13" sheet pan

Ingredients

Shortbread Crust

  • 2 ¼ cups flour
  • 1 cup unsalted butter soft but not melted
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest

Raspberry Filling

  • ¾ cup water or berry juice
  • ¼ cup sugar
  • 2 ½ cups Fresh or frozen raspberries
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 ounce water
  • 2 Tablespoons clear gel or cornstarch
  • ¾ cup sugar
US Customary - Metric

Instructions

Raspberry Filling

  • Add your raspberry juice or water and the first quantity of sugar to a medium-sized saucepan over medium heat.
  • Heat your juice until it begins to bubble. Increase the heat to medium-high heat if needed.
  • In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don't just add the ClearJel (or cornstarch) directly to the hot liquid or you'll end up with lumps of thickener in your filling.
  • Add your ClearJel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.
  • Add in the raspberries, lemon juice, salt, and lemon zest and continue cooking for one more minute.
  • Stir in the final quantity of sugar and stir until combined.
  • Spread the filling onto a sheet pan and place it into the freezer to allow it to cool while you make the shortbread dough.

Shortbread Crust

  • Combine the flour, sugar, baking powder, salt, vanilla, and lemon zest in the bowl of your stand mixer with the paddle attachment attached.
  • Add in your softened butter and mix on low to combine until you get a rough, crumbly mixture.
  • Add in the egg and mix on medium-high until everything is combined.

Assembly & Baking

  • Bake at 425ºF for 10 minutes to set the crumb, then reduce the temperature to 350ºF and bake for about 20-25 minutes or until the topping is golden brown.

Video

Notes

Save a few fresh raspberries to go on top of the filling before you add the crumble
You can use fresh, frozen, or pre-made raspberry jam
No need to chill the dough! Just mix and bake!

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 43mg | Fiber: 1g | Sugar: 15g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.2mg