Raspberry Lemon Bars

"These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them."
 
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photo by NoraMarie photo by NoraMarie
photo by NoraMarie
photo by NoraMarie photo by NoraMarie
Ready In:
1hr 5mins
Ingredients:
13
Yields:
16-20 bars
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ingredients

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directions

  • Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
  • Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
  • Press evenly into the prepared pan.
  • Chill for 10 minutes.
  • Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
  • Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
  • Spread the raspberry preserved evenly over the baked crust.
  • Pour the lemon topping over the raspberry layer.
  • Place in the preheated oven and bake for 20-25 minutes.
  • Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
  • Transfer the pan to a wire rack and let cool completely.
  • Refrigerate for at least 1 1/2 hours before cutting.
  • Store at room temperature, or in the refrigerator if you prefer chilled squares.

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Reviews

  1. These bars are great for those who love lemon. I did not have much luck cutting the bars up after they baked. I followed the instructions and even let them stay overnight in the fridge before cutting. They kinda fell apart and it was a bit messy. I also felt the bottom layer was a bit too chunky, but that is just my opinion. If you are not much of a lemon fan, but would like just a faint lemon taste cut out the extract!
     
  2. These bars were lovely.Will make them again.
     
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