Raspberry Lemon Bars
Decadent and citrusy Raspberry Lemon Bars will brighten your mood and make you pucker with delight. Raspberry and Lemon never tasted so good together.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 214kcal
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
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.
Plan ahead when making lemon raspberry bars. This isn't a bake and eat right away dessert. The bars need time to cool and set up before you can cut and serve them.
Make sure the butter and cream cheese are softened. This way you avoid any clumps and it's so much easier to beat.
Leftover bars must be stored in the refrigerator. Keep them in a single layer in an airtight container. They will last 2-3 days.
Use fresh raspberries. Frozen raspberries have tons of water and will not cook up the same.
Calories: 214kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 390IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 0.7mg