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Flavorful Black Raspberry Lemon Bars with Buttery Shortbread Crust

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These lemon bars feature a rich, buttery shortbread crust paired with a tangy lemon filling and fresh black raspberries for a refreshing and indulgent dessert perfect for summer gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh black raspberries (or fresh/frozen blueberries or blackberries)
  • 3 large eggs, room temperature
  • 1 ¼ cups granulated sugar
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • ¼ cup all-purpose flour
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, cream the softened butter and ¾ cup granulated sugar together until light and fluffy, about 3 to 4 minutes using an electric mixer.
  2. Mix in the vanilla extract. Slowly add 2 cups flour and ¼ teaspoon salt, mixing on low speed until just combined. Dough will be crumbly but hold together when pressed.
  3. Press dough evenly into the bottom of a greased 9×13-inch baking pan. Smooth out firmly and evenly. Bake crust for 18-20 minutes until lightly golden around edges.
  4. While crust bakes, whisk together 3 eggs, 1 ¼ cups granulated sugar, lemon juice, and lemon zest in a medium bowl until smooth and pale, about 2 minutes.
  5. Gently fold in ¼ cup flour to thicken filling, being careful not to overmix.
  6. Scatter black raspberries evenly over baked crust, pressing lightly to keep them from sliding.
  7. Pour lemon filling over raspberries, spreading gently with a spatula to cover evenly.
  8. Bake for another 25-30 minutes until filling is just set and slightly golden on edges. A slight jiggle in the center is okay.
  9. Cool bars completely on a wire rack for 1 to 2 hours. Refrigerate for at least 1 hour before slicing for best results.
  10. Dust with powdered sugar if desired before serving. Cut into squares and enjoy.

Notes

If crust edges brown too quickly, tent with foil halfway through baking. Use fresh ripe black raspberries for best flavor; if using frozen, thaw and drain well to avoid soggy bars. Let bars cool completely and chill before slicing for clean cuts. Vanilla extract in crust adds depth. For gluten-free option, substitute crust flour with gluten-free blend or almond flour. For dairy-free, use plant-based butter alternative but crust texture will differ.

Nutrition

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

Find it online: https://lenatable.com/flavorful-black-raspberry-lemon-bars-recipe-easy-homemade-shortbread-crust/