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mother's day Fresh Raspberry Lemon Bars with Shortbread Crust

Delight Mom with Fresh Raspberry Lemon Bars and Shortbread Crust

Delight Mom with fresh raspberry lemon bars featuring a buttery shortbread crust, perfect for Mother's Day.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 0.5 cups white sugar Can be replaced with coconut sugar for a healthier option.
  • 0.75 cups unsalted butter Cubed and softened; use vegan butter as a substitute for a dairy-free option.
For the Filling
  • 2 cups raspberries Fresh or frozen (thaw and drain if frozen).
  • 3 eggs For a vegan option, substitute with flax eggs or chia eggs.
  • 0.33 cups lemon juice Freshly squeezed is preferred for the best flavor.
  • 1 tsp lemon zest Substitute with lime zest for a different flavor profile.
  • 0.5 cups white sugar Can be adjusted to taste or replaced with alternative sweeteners.
For Garnish
  • powdered sugar For dusting before serving; optional for presentation.
  • fresh raspberries For garnish; optional.

Equipment

  • Mixing bowl
  • Baking Dish
  • Pastry Cutter
  • spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1½ cups of all-purpose flour and ½ cup of white sugar. Cut in ¾ cup of cubed, softened unsalted butter until the mixture resembles coarse crumbs. Press into the bottom of a parchment-lined 9x9 baking dish. Freeze for 15 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. Bake the crust for 10-15 minutes, or until lightly golden and firm to the touch.
  4. Mash 2 cups of fresh raspberries in a bowl until smooth. In another bowl, whisk together the mashed raspberries, 3 eggs, ½ cup white sugar, 1 tablespoon of flour, ⅓ cup of lemon juice, and 1 teaspoon of lemon zest until well-combined.
  5. Pour the raspberry lemon filling evenly over the baked crust, spreading gently with a spatula.
  6. Bake for 25-30 minutes until the filling is mostly set with a slight jiggle in the center.
  7. Allow the bars to cool to room temperature, then refrigerate for at least 1 hour.
  8. Dust with powdered sugar and garnish with fresh raspberries before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Ensure crust is fully cool before adding filling to avoid melting. Check raspberry ripeness if using fresh fruit.

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