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Lusciously smooth and creamy raspberry filling baked on top of a thick and buttery shortbread crust. These Raspberry Bars are simply irresistible!

Raspberry Bars

Lusciously smooth and creamy raspberry filling baked on top of a thick and buttery shortbread crust. These Raspberry Bars are simply irresistible!
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Prep Time 1 hour 15 minutes
Cook Time 44 minutes
Cooling Time 4 hours
Total Time 5 hours 59 minutes
Course Dessert
Cuisine American
Servings 16 Pieces

Ingredients
  

Shortbread Crust:

  • ⅓ cup granulated sugar
  • 1 teaspoon lemon zest
  • 12 Tablespoons unsalted butter, softened
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour

Raspberry Filling:

  • 1 ½ cups raspberries, fresh or frozen*
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 Tablespoon lemon zest
  • Pinch of salt
  • 2 Tablespoons freshly-squeezed lemon juice
  • ½ cup all-purpose flour
  • Powdered Sugar, for dusting

Instructions
 

  • Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper, and grease with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and lemon zest together. Add the butter, and continue beating on high until creamy. Add the vanilla and salt, and continue beating until blended. Slowly mix in the flour.
  • Press dough into the bottom of the prepared pan and bake for 15-18 minutes, or until lightly browned around the edges.
  • While crust is baking, prepare the filling. Place raspberries into a food processor and puree until smooth. Pour raspberry puree through a fine mesh strainer set over a bowl, pushing out as much juice as possible. Discard the seeds, and measure out 1/2 cup raspberry juice.
  • In a large bowl, whisk the eggs, sugar, zest, and salt together in a large bowl. Whisk in the raspberry juice and lemon juice, and then the flour, until combined. Remove the parbaked crust from the oven. Pour the filling onto the warm crust.
  • Reduce oven temperature to 325ºF, and bake for 22-26 minutes, or until the center is set. Place pan onto a wire rack to cool completely, about 2 hours. Once cool, cover bars and chill in the refrigerator for 2 more hours.
  • Using a sharp knife dipped in hot water and wiped dry, cut raspberry bars into squares. Dust with powdered sugar just before serving.

Notes

*If using frozen raspberries, make sure to thaw them out before pureeing.