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Tangy Black Raspberry Lemon Bars with Buttery Shortbread Crust

Black Raspberry Lemon Bars - featured image
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These lemon bars feature a tangy lemon filling topped with fresh black raspberries on a rich, buttery shortbread crust. They are quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ⅓ cup (65g) granulated sugar
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract (optional)
  • 4 large eggs, room temperature
  • 1 ¼ cups (250g) granulated sugar
  • ⅔ cup (160ml) fresh lemon juice (about 3 large lemons)
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (125g) fresh black raspberries, rinsed and patted dry
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ⅓ cup granulated sugar, and ¼ teaspoon salt.
  3. Add the cold, cubed ¾ cup unsalted butter and 1 teaspoon vanilla extract (if using). Cut in the butter using a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use a flat-bottomed glass to smooth the crust.
  5. Bake the crust for 18-20 minutes, or until the edges start to turn golden. Remove from oven.
  6. While the crust bakes, whisk together 4 large eggs and 1 ¼ cups granulated sugar until pale and slightly thickened, about 2 minutes.
  7. Stir in ⅔ cup fresh lemon juice and 1 tablespoon lemon zest.
  8. Sprinkle 3 tablespoons all-purpose flour over the mixture and whisk gently until combined.
  9. Scatter 1 cup fresh black raspberries evenly over the baked crust.
  10. Pour the lemon filling over the raspberries and crust, smoothing the top with a spatula.
  11. Bake again for 25-30 minutes until the filling is set but still slightly jiggly in the center.
  12. Remove from oven and cool completely on a cooling rack. Then chill in the refrigerator for at least 2 hours or overnight.
  13. Use a sharp knife to cut into bars. Dust the top with 2 tablespoons powdered sugar before serving.

Notes

Keep the butter cold for a flaky crust. Don’t overmix the crust to keep it tender. Use fresh lemon juice and zest for best flavor. Remove bars from oven while filling is still slightly jiggly to prevent cracking. Chill bars overnight for clean slicing. Use a serrated or sharp knife and wipe clean between cuts.

Nutrition

Keywords: lemon bars, black raspberry, shortbread crust, lemon dessert, easy lemon bars, homemade dessert, tangy lemon bars

Find it online: https://yumyep.com/tangy-black-raspberry-lemon-bars-recipe-easy-homemade-shortbread-crust/