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Raspberry Lemon Bars
recipe
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London
Raspberry Lemon Bars
Laila Mirza
Laila Mirza
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$1.00
These raspberry lemon bars are a delightful balance of tart and sweet, perfect for ending a dinner party on a high note. The recipe features a lemon tart base from Sally’s Baking Addiction, topped with homemade raspberry jam.
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You Need

  • dough recipe (Sally’s Baking Addiction)

  • Crust

    • 226g unsalted butter melted
    • 100g granulated sugar
    • 2 tsp vanilla extract
    • 265g all-purpose flour
    • 1/2 tsp salt

  • Lemon Filling

    • 400g granulated sugar
    • 46g all-purpose flour
    • 6 eggs (room temp)
    • 240 ml lemon juice

  • Raspberry Jam

    • 1 bag frozen raspberries
    • 1 lemon juice with the zest
    • splash of water (1-2 tsp)
  • powdered sugar to dust

    • How To

    1. Preheat the oven to 325 F or 165 C. Line a 9x13 pan with parchment paper.

      2. For the Crust

      1. Mix the butter, sugar, salt, and vanilla extract. Then, add in the flour and mix until dough forms. Press into the pan to create an even layer.
      2. Let bake in the oven until lightly golden brown (22-24 min).
      3. Poke some holes in the crust- don’t go all the way to the bottom.
    2. In a large bowl, sift the flour and sugar together. Then add in the eggs, lemon juice, and zest. Mix until fully combined. Then pour it into the tart case.
    3. Bake the tart for 22-26 minutes, I take it out when the edges are set and the middle is slightly wobbly.
    4. Let cool for a few hours.

      5. Raspberry Jam

      1. Put the frozen raspberries in a pan with the lemon juice and a splash of water. Over medium heat, let cook down and stir occasionally so it doesn’t catch and burn. Cook until it reduced down and gets thick- about 30 minutes.
    5. Let cool and then spread on top of the bars, leaving a border around the edges so you can see the lemon and raspberry contrast.
    6. Cut into bars of your size and dust with powdered sugar.