If you’re looking for a dessert that’s both refreshing and indulgent, Raspberry Lemon Tart Bars are your answer! Picture this: a buttery, crumbly shortbread crust, a tangy, smooth lemon filling, and a burst of fresh, juicy raspberries. These bars are the perfect balance of sweet and tart, with just the right amount of zest to awaken your taste buds. Trust me, once you take a bite, you’ll be hooked. These bars are light enough for a summer afternoon but indulgent enough for any occasion. Ready to bake some magic? Let’s go!
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Why You’ll Love Raspberry Lemon Tart Bars
Bright & Zesty Flavor: The combination of lemon and raspberries is a match made in heaven. The tartness of the lemon filling perfectly complements the sweet, juicy raspberries, making each bite burst with flavor.
Texture Perfection: You get the best of both worlds with these bars: a buttery, melt-in-your-mouth shortbread crust paired with a smooth, creamy lemon filling. And don’t forget those fresh raspberries that add a juicy pop with every bite.
Perfect for Any Occasion: Whether you’re hosting a brunch, bringing a dish to a party, or just craving a sweet treat for yourself, these tart bars are perfect. They’re beautiful, delicious, and sure to be the star of any dessert table.
Simple to Make: No need for fancy techniques here! With just a few simple steps, you’ll be on your way to creating an impressive dessert that tastes like it came from a bakery.
Make-Ahead Friendly: These tart bars hold up beautifully when made in advance, which makes them a great option for busy days. Just bake, chill, and enjoy!
Ingredients
Here’s what you’ll need to make these irresistible tart bars:
Shortbread Crust:
- Flour
- Sugar
- Salt
- Butter
Lemon Filling:
- Eggs
- Sugar
- Fresh lemon juice
- Lemon zest
- Flour
Topping:
- Fresh raspberries
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the perfect baking temperature for both the crust and the filling.
Make the Shortbread Crust:
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of a greased baking pan to form an even layer. Bake for about 15 minutes, or until lightly golden, and then remove from the oven to cool slightly.
Prepare the Lemon Filling:
In a separate bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour until smooth. Pour the lemon mixture over the cooled shortbread crust and spread it evenly.
Add the Raspberries:
Gently scatter fresh raspberries over the lemon filling, pressing them down slightly to make sure they sink in just a bit.
Bake to Perfection:
Bake for 20-25 minutes, or until the lemon filling is set and lightly golden on top. Let the tart bars cool completely before cutting them into squares.
Chill and Serve:
Once cooled, refrigerate the bars for at least 2 hours to set the filling. This helps the flavors meld together and makes them easier to slice.
Serve and Enjoy:
Once chilled and set, cut into squares and enjoy the perfect balance of buttery crust, creamy lemon filling, and fresh raspberries. They’re sure to be a hit at any gathering!
Nutrition Facts
Servings: 12
Calories per serving: 220
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes (including chilling time)
How to Serve Raspberry Lemon Tart Bars
Perfect on Their Own: These tart bars are so delicious on their own, but you can also pair them with a cup of tea or a light, fruity cocktail for a complete treat.
With a Dusting of Powdered Sugar: A light dusting of powdered sugar adds an extra touch of sweetness and elegance.
Top with Whipped Cream: If you’re feeling extra indulgent, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with these tart bars.
Additional Tips
Use Fresh Raspberries: For the best flavor, fresh raspberries are ideal. However, you can also use frozen raspberries if fresh ones are unavailable.
Chill to Set: Be sure to let the bars cool completely and chill for a few hours before cutting. This will ensure they slice neatly and hold together well.
Try Different Fruit: If you’re not a fan of raspberries, feel free to swap them out for strawberries, blackberries, or even blueberries!
Store Leftovers: Store any leftover bars in an airtight container in the refrigerator for up to 3 days.
Make Ahead: These bars can be made a day or two in advance. Just store them in the fridge, and they’ll be ready to serve when you are!
FAQ Section
Q1: Can I use bottled lemon juice instead of fresh lemon juice?
A1: Fresh lemon juice provides the best flavor, but if you must, bottled lemon juice will work as a substitute.
Q2: Can I make the crust ahead of time?
A2: Yes, you can make the crust a day ahead and store it in the fridge until you’re ready to assemble the tart bars.
Q3: Can I freeze these bars?
A3: Yes, you can freeze these bars! After they’ve been chilled and set, wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 1 month.
Q4: Can I use a different type of fruit?
A4: Absolutely! Feel free to swap out raspberries for any other berry or even fruit like peaches or cherries for a different flavor profile.
Q5: Can I make these bars gluten-free?
A5: Yes, you can make the shortbread crust with a gluten-free flour blend to make these bars gluten-free.
Q6: How do I know when the lemon filling is set?
A6: The lemon filling should be firm to the touch and slightly golden around the edges when it’s done. If it still jiggles too much, bake it for an extra few minutes.
Q7: Can I use a store-bought shortbread crust?
A7: Yes, you can use a pre-made shortbread crust to save time, but making your own crust gives it a fresher, homemade flavor.
Q8: How do I store leftover tart bars?
A8: Store leftover tart bars in an airtight container in the refrigerator for up to 3 days.
Q9: Can I double the recipe?
A9: Yes, you can easily double the recipe if you need more servings. Just adjust the pan size accordingly.
Q10: Can I add a glaze on top?
A10: Yes! You can drizzle a simple glaze made with powdered sugar and lemon juice over the top for an extra burst of sweetness and tang.
Conclusion
Raspberry Lemon Tart Bars are a perfect dessert for any occasion. With their zesty lemon filling, buttery shortbread crust, and fresh raspberries, they’re sure to be a crowd-pleaser. Whether you’re serving them for a special event or simply treating yourself, these tart bars will always impress. Ready to give them a try? They’re easy, refreshing, and absolutely delicious—what more could you want?
Print
Raspberry Lemon Tart Bars
- Prep Time: 2 hours
- Cook Time: 50 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Lemon Tart Bars are a perfect balance of sweet and tart, featuring a buttery crust, tangy lemon filling, and juicy raspberries. Perfect for spring gatherings or a light dessert!
Ingredients
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2 tbsp buttermilk
-
2 large egg yolks
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3/4 tsp vanilla extract
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2 1/2 cups flour
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1 1/3 cups powdered sugar
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Pinch of salt
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1 cup cold unsalted butter, cubed
For the Filling:
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1 1/3 cups raspberries
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1 3/4 cups sugar, divided
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4 large eggs, lightly whisked
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3 tbsp flour
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1 tsp lemon zest
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2/3 cup lemon juice
Instructions
Prepare the Crust:
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In a small bowl, whisk together the buttermilk, egg yolks, and vanilla. Set aside.
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In a food processor, pulse the flour, powdered sugar, and salt to combine.
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Add the cold butter and pulse until the mixture resembles pea-sized crumbs.
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While the processor is running, pour in the wet ingredients and mix until the dough starts coming together.
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Transfer the dough onto plastic wrap, form into a disc, and wrap tightly. Refrigerate for 1 hour or freeze for 15-20 minutes.
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Preheat oven to 375°F (190°C).
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Press the chilled dough into a greased 8×8″ pan, covering the bottom and slightly up the sides.
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Wrap the pan in plastic wrap and freeze for 20 minutes.
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Remove the wrap and bake for 20-25 minutes until set but not golden.
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Lower oven temperature to 325°F (163°C).
Prepare the Filling:
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In a small bowl, gently mix the raspberries with 1/4 cup sugar. Let sit while making the filling.
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In a separate bowl, whisk together the eggs, remaining 1 ½ cups sugar, flour, and lemon zest until pale yellow.
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Stir in the lemon juice until combined.
Assemble & Bake:
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Scatter the raspberries over the warm crust.
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Pour any juices from the raspberries into the lemon filling, whisk again, then pour over the crust.
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Bake at 325°F for 20-30 minutes, until the center is set and no longer jiggles.
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Let cool completely before slicing.
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Serve immediately or wrap and refrigerate overnight for best flavor.
Notes
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If the crust cools before baking, increase baking time slightly.
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For a crispier crust, bake for an additional 5 minutes before adding the filling.
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Make-Ahead Tip: Store bars in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg