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Flavorful Black Raspberry Lemon Bars

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These black raspberry lemon bars feature a perfect balance of tart lemon and sweet black raspberry on a buttery shortbread crust, making an easy and crowd-pleasing homemade dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2/3 cup (85g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • 2 teaspoons lemon zest
  • 1 cup (150g) fresh or frozen black raspberries
  • 2 tablespoons sugar
  • 1 tablespoon water
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, cream softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
  2. Gradually add all-purpose flour and salt to the butter mixture, mixing on low speed until just combined. Dough will be slightly crumbly but should hold together when pressed.
  3. Press dough evenly into the bottom of a greased 8×8-inch pan. Bake for 18-20 minutes until edges are light golden brown.
  4. While crust bakes, combine black raspberries, sugar, and water in a small saucepan over medium heat. Cook for 5-7 minutes until berries break down. Strain through a fine mesh sieve and set aside to cool.
  5. In a clean bowl, whisk together eggs, granulated sugar, and flour until smooth. Stir in fresh lemon juice and lemon zest.
  6. Reduce oven temperature to 325°F (160°C). Pour lemon filling over hot crust. Drop spoonfuls of raspberry puree on top and swirl gently with a toothpick to create a marbled effect.
  7. Bake for 25-30 minutes until filling is set but slightly jiggly in the center.
  8. Cool bars completely on a wire rack, then refrigerate for at least 2 hours to fully set.
  9. Dust with powdered sugar before slicing into squares. Use a sharp knife, wiping clean between cuts.

Notes

If crust puffs up during baking, gently press it down with the back of a spoon immediately after removing from oven. Always strain raspberry puree for smooth texture. Pour lemon filling over hot crust immediately to prevent sliding. Chill bars overnight for best slicing and flavor melding. For gluten-free, substitute all-purpose flour with almond or oat flour. For dairy-free, use vegan butter substitutes.

Nutrition

Keywords: black raspberry lemon bars, lemon bars, shortbread crust, homemade dessert, easy lemon bars, summer dessert, berry lemon bars

Find it online: https://sparklespoon.com/flavorful-black-raspberry-lemon-bars-recipe-easy-homemade-dessert-with-buttery-shortbread-crust/