A Decadent and citrusy Raspberry Lemon Bars Recipe that will brighten your mood and make you pucker with delight. Raspberry and Lemon never tasted so good together.
What a bright and sunny day it is in my neighborhood now, well now that I have this Raspberry Lemon Bars Recipe today. With the cold weather, I have been in a bit of a funk. I am officially over winter. In fact, I have been over it since January 2nd, the day after New Year’s Day.
I want it to end pronto. I have no more interest in cleaning snow off of my car, wearing my bulky North Face coat or battling a slight cold that seems to be lurking every single day regardless of my high vitamin intake and green smoothie regimen. I want to walk around in a light jacket once and for all. Ok enough of my complaining. Let’s get to these raspberry lemon bars.
Aww Raspberry Lemon Bars, just the name alone lifts my spirits. I have a thang for lemon. 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 delicious renditions of them I must say. These raspberry lemon bars are filled with everything that makes me smile: a delicious bottom crust, a raspberry jam layer and delicious whole raspberries and lemon cream cheese. They are similar to lemon cheesecake but so much better!
Get ready to kiss those winter blues good riddance with this recipe below!
Raspberry Lemon Bars
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon kosher salt
- Unsalted butter softened, for pan
- 1 cup seedless raspberry jam or preserves
- 2 cups fresh raspberries
- 8 ounces cream cheese softened
- 1/2 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
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Set pan aside.
- For crust, in a medium mixing bowl beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in 2 cups flour, brown sugar, and salt until combined. Press mixture evenly onto the bottom of the prepared baking pan. Bake about 20 minutes or until set and light brown. Cool on a wire rack for 5 minutes.
- Lightly brush exposed foil on sides of pan with additional softened butter to keep filling from sticking. Carefully spread jam evenly over crust. Sprinkle with raspberries.
- For filling, in a large mixing bowl beat cream cheese on medium to high speed for 30 seconds. Beat in granulated sugar and 1 tablespoon flour until combined. Beat 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. Cool in pan on wire rack for 1 hour. Cover and chill for 2 hours (top may crack slightly). Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Store in the refrigerator.