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Swirled Raspberry Lemon Bars
Lemon bars should always be done with a raspberry swirl, using pureed raspberries. Period. The citrus from the lemon and the tart raspberry swirl make these Raspberry Swirl Lemon Bars insanely delicious. It's the perfect summer treat.
Servings: 10 slices
slices
Ingredients
Crust
- ½ cup butter, (room temperature)
- 1 cup flour
- ¼ cup powdered sugar
Lemon Filling
- ½ cup sifted flour
- 1 teaspoon lemon zest
- 3 eggs, (room temperature
- ½ cup lemon juice
- 1.5 cups granulated sugar
Raspberry Swirl
- ¼ cup fresh or frozen raspberries
- 1 teaspoon cornstarch
- 1 teaspoon granulated sugar
- 1 teaspoon warm water
Instructions
Crust
- Preheat your oven to 350 degrees. Cut the butter into approximately 8 squares and add to a medium mixing bowl. Add the flour and powdered sugar.
- Using a pastry blender, combine ingredients until they form a fine powder and there are no large remaining chunks of butter.
- Apply cooking spray to an 8 x 8” glass pan. After applying the spray, place a strip of parchment paper in the bottom of the pan for an easy way to remove and cut the bars from the pan after cooking.
- Lightly press the crust into the bottom of the prepared pan and bake for 15 minutes or until lightly browned. Allow the crust to cool for approximately 10 minutes prior to adding the lemon filling.
Lemon Filling
- Sift the flour into a medium-sized bowl and grate the lemon zest on top of the flour.
- Add the eggs, lemon juice, and sugar. Mix at medium speed with a hand mixer, combining all ingredients.
- Once thoroughly combined, pour the lemon filling over the slightly cooled crust and proceed with making the raspberry swirl.
Raspberry Swirl
- Combine the raspberries, cornstarch, hot water, and granulated sugar in a food processor until well blended. You can alternately use a blender for this step.
- If you prefer no seeds in your bars, you can strain the raspberry mixture through a fine sieve and cheesecloth to remove them.
- Drop the raspberry mixture by spoonfuls over the lemon filling. Using a knife, gently swirl the raspberry into the lemon. If you want more intense contrast between the colors, less is more for this step!
Bake
- Place the bars in the oven at 350 degrees for 25 minutes. At this point in the baking process, they may still be runny in the middle. To prevent excessive browning, place a piece of aluminum foil over the top.
- Continue baking for 7-12 minutes or until the middle is almost set. The bars are perfectly done when there is still a little bit of “jiggle” in the middle.
- Remove the bars from the oven and allow them to cool completely before storing them in the refrigerator. It’s best to wait to cut these until they have been in the refrigerator for at least 2 hours, ideally overnight.
- Sprinkle with a dusting of powdered sugar right before serving and enjoy!
- Store covered in the refrigerator for up to 5 days, but I’m willing to bet they won’t last that long!
Nutrition Facts
Swirled Raspberry Lemon Bars
Amount per Serving
Calories
302
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
74
mg
25
%
Sodium
93
mg
4
%
Potassium
59
mg
2
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
34
g
38
%
Protein
4
g
8
%
Vitamin A
357
IU
7
%
Vitamin C
6
mg
7
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
