Lemon Raspberry Swirl Bars
These lemon raspberry swirl bars are a delightful blend of tart lemon and sweet raspberry, set atop a buttery crust. Perfect for summer gatherings or as a refreshing dessert any time of year.
Equipment
- 1 9-inch square baking pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter cold and cubed
Lemon Filling
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
Raspberry Swirl
- 1 cup fresh raspberries
- 1 tbsp granulated sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and set aside.
- In a large mixing bowl, combine 1 cup of flour and 1/4 cup of sugar. Cut in the cubed butter until the mixture resembles coarse crumbs. Press firmly into the prepared pan.
- Bake the crust in the preheated oven for 15 minutes or until the edges are golden.
Lemon Filling
- In a bowl, whisk together 1 cup of sugar, 2 tablespoons of flour, and 3 eggs. Add lemon juice and zest, mixing until smooth.
Raspberry Swirl
- Puree the raspberries with sugar. Optionally strain to remove seeds for a smoother consistency.
Assemble and Bake
- Pour lemon filling over the warm crust. Drop spoonfuls of raspberry puree over the lemon layer and swirl with a knife.
- Bake in the oven for 35 minutes or until the filling is set. Allow to cool completely before cutting.
Serving and Storage
- Cut into bars and serve with a dusting of powdered sugar if desired.
- Store in an airtight container in the refrigerator for up to a week.
Notes
Pro Tips: Achieving the perfect swirl is all about gentle movements with your tool of choice. Ingredient Substitutions: Frozen raspberries can be used if fresh are unavailable. How to Serve: These bars are delightful on their own or with a dollop of whipped cream. Storage & Freshness: Best stored in the refrigerator, covered. Make-Ahead Tips: Bars can be frozen for up to three months; thaw before serving.