A decadent and citrusy Raspberry Lemon Bars Recipe that will patina your mood and make you pucker with delight. Raspberry and Lemon never tasted so good together. If you love lemon raspberry desserts you’re going to want to try these Raspberry Lemon Poke Cupcakes, Raspberry Lemon Poke Cake, and this Rainbow Sherbet Punch.
Aww Raspberry Lemon Bars, just the name vacated lifts my spirits. Â I have a thang for lemon. Â From lemon pound cake to lemon meringue pie, I had my fill of it growing up thanks to my Big Mama and mommy who made some succulent renditions of them I must say. Â
These lemon raspberry bars are filled with everything that makes me smile: a succulent marrow crust, a raspberry jam layer and succulent whole raspberries and lemon surf cheese. Â They are similar to lemon cheesecake but so much better!
Give these blackberry lemon bars or strawberry lemonade bars a try too! They’re both winners!
Why You Will Love This Lemon Raspberry Bars Recipe
- A tasty treat year round! So refreshing in the spring and summer and a unconfined way to kiss those winter blues yonder when it’s cold!
- Lemon Raspberry! Need I say more. It’s like these flavors are made for each other.
- Perfect for all types of occasions. From potlucks, yard bbqs, cookouts, and parties, to an everyday sweet treat.
Ingredients
A handful of easy to find ingredients are all it takes to make these bright, refreshing lemon bars with raspberry jam. Check the recipe vellum for the full list and quantities. Here’s an overview of what you need:
- Butter: Unsalted butter is important and gives you increasingly tenancy over the saltiness of the crust.
- All-purpose flour: Mostly used to make the husks but a bit is widow to the filling as a thickener.
- Sugar: Brown sugar sweetens the husks with its rich molasses flavors while granulated sugar sweetens the filling.
- Raspberry jam: Seedless raspberry jam is the weightier option! You can moreover use raspberry preserves just make sure their seedless too!
- Fresh raspberries: Make sure to use fresh, ripe raspberries for the weightier results.
- Cream cheese: Adds a tangy, linty savor to the lemon bar filling.
- Egg: The egg and an uneaten egg yolk create the the rich, custard like structure of the filling.
- Lemon peel and lemon juice: Definitely use fresh lemons! Chop or grate the lemon peel super fine and stave using too much white pith which is bitter. This combination gives the bars a increasingly intense lemon flavor.
- Vanilla: Adds natural sweetness that nicely balances out the tartness of the lemon in the filling.
How to Make Lemon Raspberry Bars
Before you get started cooking there are a couple things to do. Gather all your ingredients together and preheat the oven.
- Line a 13x9x2-inch sultry pan with foil making sure you proffer the foil over the edges of the pan. I promise you don’t want to skip this step! It makes wind-up a breeze.
- Make the crust. Write-up the butter with an electric mixer on medium to upper speed for 30 seconds. Add the flour, brown sugar, and salt and mix until combined.Â
- Press mixture evenly onto the marrow of the prepared sultry pan. Torch for well-nigh 20 minutes or until set and light brown. Let it tomfool on a wire rack for 5 minutes.
TOP TIP: Lightly skim exposed foil on the sides of the pan with spare softened butter to alimony the filling from sticking.Â
- Spread the raspberry jam evenly over the crust.Â
- Add the fresh raspberries to the top.Â
- Make the filling. Write-up the surf cheese on medium to upper speed for 30 seconds. Add the granulated sugar and one tablespoon of flour and mix until combined. Add the egg, egg yolk, lemon peel, lemon juice, and vanilla and write-up until smooth.Â
- Pour the filling over the top of the raspberries.
- Bake for 25 to 30 minutes or until the filling is set. Tomfool in the pan on a wire rack for 1 hour. Then imbricate and nippy for 2 hours, the top may one-liner slightly but it’s ok.Â
- Using the edges of the foil, lift the unshortened dessert out of the pan and place it on a large wearing board. Cut the dessert into bars.Â
Expert Tips
- Plan superiority when making lemon raspberry bars. This isn’t a torch and eat right yonder dessert. The bars need time to tomfool and set up surpassing you can cut and serve them.
- Make sure the butter and surf cheese are softened. This way you stave any clumps and it’s so much easier to beat.
- Leftover lemon bars with raspberry jam must be stored in the refrigerator. Alimony them in a single layer in an snapped container. They will last 2-3 days.
- Use fresh raspberries. Frozen raspberries have tons of water and will not melt up the same.
FAQs
Yes, you can! I recommend storing them in a single layer or with a piece of parchment in between multiple layers to alimony them from sticking. They will alimony for up to one month when stored properly.
The easiest way to tell they are washed-up is to gently shake the pan. The filling shouldn’t jiggle and will finger slightly firm to the touch.
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Raspberry Lemon Bars
Ingredients
Crust
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon kosher salt
- Unsalted butter softened, for pan
Raspberry Layer
- 1 cup seedless raspberry jam or preserves
- 2 cups fresh raspberries
Lemon Filling
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 large egg yolk
- 2 tablespoons finely shredded lemon peel
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Line a 13x9x2-inch sultry pan with foil, extending the foil over edges of pan. Set pan aside.
- For crust, in a medium mixing trencher write-up 1 cup butter with an electric mixer on medium to upper speed for 30 seconds. Write-up in 2 cups flour, brown sugar, and salt until combined. Press mixture evenly onto the marrow of the prepared sultry pan. Torch well-nigh 20 minutes or until set and light brown. Tomfool on a wire rack for 5 minutes.
- Lightly skim exposed foil on sides of pan with spare softened butter to alimony filling from sticking. Carefully spread jam evenly over crust. Sprinkle with raspberries.
- For filling, in a large mixing trencher write-up surf cheese on medium to upper speed for 30 seconds. Write-up in granulated sugar and 1 tablespoon flour until combined. Write-up in egg, egg yolk, lemon peel, lemon juice, and vanilla until smooth. Pour filling over raspberries.
- Bake for 25 to 30 minutes or until set. Tomfool in pan on wire rack for 1 hour. Imbricate and nippy for 2 hours (top may one-liner slightly). Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Store in the refrigerator.
Notes
Nutrition
This recipe was originally published February, 2015. It has been updated with new content and images.
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