Raspberry Lemon Tart Bars
Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust! We can’t stop eating these bars!
The combination of raspberry and lemon together in desserts is one of my faves! Our raspberry lemon cheesecake bars, lemon raspberry bars, and our lemon raspberry donuts all feature this spectacular flavor combination.
I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.
I am all about bar dessert recipes. Brownies are wonderful, cookies are delicious but I love a good bar. Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.
What Do I Need to Make Raspberry Lemon Bars?
Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:
For the Crust
- Buttermilk
- Egg Yolks
- Vanilla
- All-Purpose Flour
- Powdered Sugar
- Salt
- Butter
For the Filling
- Raspberries
- Sugar
- Eggs
- Sugar
- All-Purpose Flour
- Fresh Lemon Juice and Zest
The measurements for all of the ingredients can be found in the recipe card down below.
How Long Should Lemon Bars Cool Before Cutting?
After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!
Why are My Lemon Bars Runny?
Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piece of aluminum foil loosely over the top and let it finish baking.
Storage Tips
These raspberry lemon bars will store well in the refrigerator in an airtight container for up to 2 days. After that, they will start to get a little soggy.
Lemon raspberry bars also freeze well. Let them cool completely and then wrap in plastic wrap and then foil. They will keep for up to 3 months.
Indulge in the perfect balance of sweet and tart with these delicious raspberry lemon bars. Easy to make and even easier to enjoy, these bars are the perfect summer treat.
If you love these, then you have to try these other BAR DESSERTS:
- Scotcheroos Peanut Butter Rice Krispies Treats
- Mom’s Famous Caramel Brownies
- Lemon Raspberry Bars
- Brookie Bars
- Fruity Pebbles Rice Krispie Treats
- Snickerdoodle Cheesecake Bars
- Snickers Caramel Brownies
- Classic Lemon Bars
- Ritz Reese’s S’more Bars
- Peach Oatmeal Bars
- Peanut Butter Cheesecake Oreo Brownies
- Peanut Butter Caramel Brownies
- Twix Caramelita
Raspberry Lemon Tart Bars
Description
Ingredients
For the Crust
- 2 Tablespoons Buttermilk
- 2 Large Egg Yolks
- 3/4 teaspoon Vanilla
- 2 ½ Cups Flour
- 1 ⅓ Cup Powdered Sugar
- Pinch of Salt
- 1 Cup Cold unsalted Butter, cut in small cubes
For the Filling
- 1 ⅓ Cup Raspberries
- 1 ¾ Cup Sugar divided
- 4 Large Eggs lightly whisked
- 3 Tablespoons Flour
- 1 teaspoon Lemon Zest
- 2/3 Cup Lemon Juice
Instructions
For the Crust
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In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.2 Tablespoons Buttermilk, 2 Large Egg Yolks, 3/4 teaspoon Vanilla
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Set aside.
-
In a food processor, add the flour, powdered sugar, and salt and pulse to combine.2 ½ Cups Flour, 1 ⅓ Cup Powdered Sugar, Pinch of Salt
-
Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.1 Cup Cold
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Get your egg mixture and turn the processor on while pour in the wet ingredients.
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Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.
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Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.
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Spray an 8×9″ pan with nonstick spray and press the dough out evenly to all sides and up a little. Wrap in saran wrap again and freeze for 20 minutes.
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Meanwhile, preheat the oven to 375 degrees.
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Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.
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Remove from the oven and lower the temperature to 325. Make sure you’ve already made the filling, and quickly proceed.
For the Filling and Assembly
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In a small bowl, gently fold together the raspberries and 1/4 cup sugar.1 ⅓ Cup Raspberries, 1 ¾ Cup Sugar
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Allow to sit while you make the rest of the recipe.
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In a separate bowl, whisk together the eggs, 1 ½ cup sugar, flour and lemon zest until pale yellow.4 Large Eggs, 3 Tablespoons Flour, 1 teaspoon Lemon Zest, 1 ¾ Cup Sugar
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Add the lemon juice and whisk to combine.2/3 Cup Lemon Juice
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Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.
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Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it’s cold when you bake it you’ll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.
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Remove from the oven and allow to cool completely.
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Serve once cool or wrap in saran wrap and serve the next day.
Notes
Nutrition
READ: Raspberry Lemon Tart Bars
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