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- 1 cup unsalted butter - ½ cup powdered sugar - 2 cups all-purpose flour - ¼ teaspoon salt - Zest of 1 lemon - ½ cup fresh lemon juice - 1 cup granulated sugar - 2 large eggs - 1 cup fresh raspberries - 1 tablespoon cornstarch To make Raspberry Lemon Shortbread Bars, gather these key ingredients. Each plays a role in creating a tasty treat. The unsalted butter gives the bars a rich, creamy base. Powdered sugar adds sweetness and helps create a light texture. All-purpose flour forms the structure, while salt balances the flavors. Lemon zest and juice provide that zesty punch we all love. Granulated sugar sweetens the lemon filling, while eggs help set it. Fresh raspberries add a burst of flavor and color. Lastly, cornstarch thickens the filling, ensuring it holds together beautifully. Precision matters in baking. If you measure wrong, your bars could turn out too dry or too wet. Use dry measuring cups for flour and sugar. Scoop the flour with a spoon, then level it off with a knife. This method prevents packing too much flour. For liquids like lemon juice, use a liquid measuring cup. Pour until it reaches the desired mark. Always check your measurements before you start mixing. This way, you ensure your shortbread bars come out perfect. You can make this recipe dairy-free. Replace the unsalted butter with a dairy-free alternative, like coconut oil or vegan butter. For gluten-free options, swap all-purpose flour with a gluten-free blend. Just make sure it includes xanthan gum for structure. These simple swaps keep the bars delicious for everyone! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 9x9 inch baking pan. Line it with parchment paper. Make sure to leave some paper hanging over the edges. This helps you lift the bars out later. In a large bowl, cream together 1 cup of softened unsalted butter and ½ cup of powdered sugar. Mix until it looks light and fluffy. Next, slowly add 2 cups of all-purpose flour and ¼ teaspoon of salt. Stir until the dough is crumbly but combined. This dough will be your base. Press it evenly into the pan. Use your hands or a spatula for an even layer. In another bowl, whisk together the zest of 1 lemon, ½ cup of fresh lemon juice, 1 cup of granulated sugar, and 2 large eggs. Mix well until it’s smooth. Now, take 1 cup of fresh raspberries. Toss them gently with 1 tablespoon of cornstarch in a small bowl. This helps the raspberries stay in place when baking. Fold the raspberries into the lemon mixture carefully. Pour the raspberry lemon filling over the shortbread base. Spread it out evenly. Place the pan back in the oven and bake for 20-25 minutes. Look for the filling to be set and firm. It should not jiggle when you move the pan. Let the bars cool completely at room temperature. After that, chill them in the fridge for at least one hour. This step makes slicing easier and helps the flavors meld together nicely. - Overmixing the dough: This can lead to tough shortbread. Mix until just combined. - Not cooling properly before slicing: Allow the bars to cool completely. This ensures clean cuts. - Best baking pan to use: A 9x9 inch pan works best. It gives even baking and easy removal. - Recommended mixers and utensils: A hand mixer is perfect for creaming butter and sugar. Use a spatula for even spreading. - Presentation tips with powdered sugar and garnishes: Dust with powdered sugar just before serving. Add fresh raspberries and lemon slices for a pop of color. - Pairing ideas with beverages: These bars go great with tea or lemonade. A light wine also complements their tangy flavor. Pro Tips Chill the Dough: For a firmer shortbread base, chill the dough in the refrigerator for 30 minutes before pressing it into the pan. Fresh Raspberries: Use fresh raspberries for the best flavor; frozen raspberries may release too much moisture and affect the texture. Set Time: Allow the bars to cool completely before refrigerating; this helps the filling set properly and improves the texture. Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat! {{image_2}} You can mix things up with different fruits! Try adding blueberries or strawberries for a new taste. Both fruits complement the lemon well. You can also add fresh herbs like mint for a unique twist. Mint adds a cool flavor that pairs nicely with the tangy lemon. If you want a vegan version, swap the eggs with flaxseed meal. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg. This keeps the bars moist and tasty. For a low-sugar option, use a sugar substitute. Look for ones that measure like sugar for best results. To celebrate holidays, try adding spices like cinnamon or nutmeg. These spices will give your bars a warm flavor. In summer, add more fresh fruit like peaches or cherries. This will make your bars even more refreshing and bright. To keep your Raspberry Lemon Shortbread Bars fresh, store them in an airtight container. This helps prevent them from drying out. If you want to keep them longer, you can freeze them. Wrap the bars tightly in plastic wrap before placing them in a freezer-safe bag. This keeps them safe from freezer burn. These bars last about one week in the fridge. Make sure to check for any signs of spoilage before enjoying them. If you freeze the bars, they can last for up to three months. To thaw frozen bars, take them out and let them sit in the fridge overnight. This keeps the texture nice and soft. To bring back the fresh taste, let the bars come to room temperature before serving. You can warm them up in the oven for a few minutes if you prefer them slightly heated. For the best presentation, dust the tops with powdered sugar and serve with fresh raspberries or lemon slices. This adds a lovely touch and brightens up the dessert! Look for a light golden color on the edges. The filling should not jiggle when you gently shake the pan. A toothpick inserted in the center should come out clean. If you see these signs, your bars are ready! Yes, you can use frozen raspberries. However, they may release more juice. This can make the filling a bit runnier. To fix this, add a little more cornstarch to help absorb excess moisture. These bars pair well with many dishes. You can serve them with whipped cream or vanilla ice cream. A cup of tea or lemonade also complements their tangy flavor. For extra flair, add fresh raspberries or lemon slices as a garnish. Absolutely! If you double the recipe, use a larger pan, like 9x13 inches. Keep an eye on baking times, as they may vary. Check for doneness a few minutes earlier and adjust as needed. This blog post covered everything you need to create delicious Raspberry Lemon Shortbread Bars. We discussed essential ingredients, how to measure accurately, and offered milk and gluten-free options. The step-by-step guide ensured you can prep, bake, and serve with ease. Avoid common mistakes and explore flavor variations to keep things fresh. Remember to store your bars properly for the best taste. With these tips in mind, you can bake confidently and impress family and friends with your tasty treats. Enjoy your baking journey!

Raspberry Lemon Shortbread Bars

Deliciously tangy and sweet shortbread bars with a raspberry lemon filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 lemon zest of
  • ½ cup fresh lemon juice
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup fresh raspberries
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  • Gradually add in the flour and salt, mixing until just combined to create a crumbly dough.
  • Press the dough evenly into the bottom of the prepared baking pan. Use a spatula or your hands to ensure an even layer.
  • Bake the shortbread base for about 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  • In a separate bowl, whisk together the lemon zest, lemon juice, granulated sugar, and eggs until well combined.
  • In another bowl, gently toss the fresh raspberries with cornstarch to coat them, then fold them into the lemon mixture.
  • Pour the raspberry lemon filling over the slightly cooled shortbread base and spread it out evenly.
  • Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles.
  • Allow the bars to cool completely at room temperature, then transfer to the refrigerator to chill for at least one hour.
  • Once chilled, lift the bars out of the pan using the parchment overhang and slice into squares.

Notes

Dust the tops with a little extra powdered sugar for a beautiful finish and serve on a platter garnished with fresh raspberries and lemon slices.
Keyword bars, lemon, raspberry, shortbread