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Delicious Black Raspberry Lemon Bars Recipe Easy Homemade Shortbread Crust

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These black raspberry lemon bars feature a buttery shortbread crust paired with a bright, tangy lemon and juicy black raspberry filling, perfect for a quick and easy homemade dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (225g) fresh or frozen black raspberries (thawed if frozen)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup (80ml) freshly squeezed lemon juice (about 2 lemons)
  • 2 tablespoons (15g) all-purpose flour
  • Zest of 1 lemon
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly or line it with parchment paper, leaving an overhang for easy removal.
  2. In a mixing bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until creamy and smooth, about 2-3 minutes.
  3. Stir in 2 cups all-purpose flour and 1/4 teaspoon salt until the dough just comes together; it will look crumbly but should hold when pressed.
  4. Press the dough evenly into the bottom and slightly up the sides of the prepared pan (about 1/2 inch thick). Smooth out with the bottom of a glass if desired.
  5. Bake the crust for 18-20 minutes until edges are light golden brown. Remove from oven and let cool slightly.
  6. In a clean bowl, whisk together 3 large eggs and 1 cup granulated sugar until well combined and slightly frothy, about 2 minutes.
  7. Stir in 1/3 cup freshly squeezed lemon juice, lemon zest, and 2 tablespoons all-purpose flour until smooth and lump-free.
  8. Gently fold in 1 1/2 cups black raspberries, being careful not to crush them too much.
  9. Pour the lemon raspberry filling evenly over the baked shortbread crust.
  10. Bake for 25-30 minutes until the filling is set but slightly jiggly in the center. A knife inserted should come out mostly clean with a few moist crumbs.
  11. Allow the bars to cool at room temperature, then chill in the refrigerator for at least 2 hours before slicing.
  12. Cut into squares or rectangles and dust with powdered sugar if desired. Serve chilled or at cool room temperature.

Notes

If crust seems too soft after baking, chill for 5 minutes before adding filling. Do not overmix crust dough to avoid toughness. Use fresh lemon juice for best flavor. Chill bars before slicing for clean cuts. Frozen raspberries should be thawed and drained to avoid watery filling.

Nutrition

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

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