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Raspberry Lemon Tart Bars

Raspberry Lemon Tart Bars
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Raspberry Lemon Tart Bars are a bright, refreshing dessert combining a crisp buttery crust with a tangy lemon filling and bursts of sweet raspberries. Perfect as a portable snack or elegant treat, these bars offer a beautiful balance of tart and sweet flavors with a delicate powdered sugar finish.

Ingredients

Scale

For the Crust

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into cubes
  • 1/4 cup granulated sugar

For the Lemon Raspberry Filling

  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour or cornstarch
  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1 cup fresh raspberries (or thawed frozen raspberries, drained)

For Finishing

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press this mixture evenly into a parchment-lined 8×8-inch baking pan to form a sturdy base. Bake for 18-20 minutes or until golden and slightly firm.
  2. Make the Lemon Filling: In a separate bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, and flour or cornstarch until smooth and glossy. This mixture should have a tangy lemon aroma and be well combined to ensure a creamy filling.
  3. Add the Raspberries: Gently fold fresh raspberries into the lemon mixture, taking care not to crush the berries. This ensures vibrant color and balance of tart and sweet flavors in every bar.
  4. Bake the Bars: Pour the lemon-raspberry filling evenly over the pre-baked crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set but slightly wobbly in the center, indicating perfect doneness.
  5. Cool and Slice: Allow the bars to cool completely in the pan at room temperature. Once cooled, dust with powdered sugar for a delicate finish, then slice into squares or rectangles for serving.

Notes

  • Use fresh lemon juice and zest for the brightest flavor and natural acidity.
  • Do not overmix the crust to maintain its tender, flaky texture.
  • Refrigerate bars before cutting to ensure clean slices without crumbling.
  • Gently fold in raspberries to prevent crushing and preserve vibrant color.
  • Line your baking pan with parchment paper or silicone liner for easy removal and clean edges.

Nutrition

Keywords: raspberry lemon tart bars, lemon dessert bars, raspberry dessert, lemon tart, baked bars, fruity dessert, portable snack

Find it online: https://mealsbylina.com/raspberry-lemon-tart-bars/