Lemon Raspberry Bars Recipe

– 1 cup all-purpose flour 120 grams – ▢½ cup unsalted butter 113 grams, room temperature (1 stick) – ▢¼ cup powdered sugar 28 grams – ▢½ teaspoon kosher salt


This will make the crust. Pulse the ingredients together until they are all mixed in evenly and the product is crumbly.

Press Crust: Put the crust mixture into the pan that has been made and press it into the bottom and up the sides about ½ of an inch. The goal is to make a crusty edge, but it doesn't have to be perfect.

Prepare the crust by putting it in an oven that has already been hot. Bake it for 15 to 20 minutes, or until the edges are lightly browned.

Make the Filling: Make the filling while the bread is baking. In a blender or food processor, blend the fresh raspberries and lemon juice that has just been squeezed together.

While the wire sieve is sitting on top of a medium-sized bowl, pour the raspberry mixture over it. With a plastic spatula, press the raspberries until the juices and pulp are gone and only the seeds are left in the sieve.

Bake Bars: Put the raspberry lemon bars in the oven at 350°F for 30 to 35 minutes, or until the filling is set and the bars don't move when you shake them slightly.