There is something so absolutely wonderful about a perfectly fresh, sweet and tart lemon bar! Powdered sugar is fine for those times when you don't mind the mess or messy faces, but for special occasions, this tender shortbread cookie crust is covered with a smooth and rich, burst-in-your-mouth lemon layer of goodness, and topped with a perfect (and easy) raspberry glaze.
When I first made these years ago, I made the mistake of packing the crust down too hard and baking it twice as long as I do now. Practice makes perfect! The brown sugar in the crust makes for an extra-flavorful golden cookie base, and we prefer it tender, but you can bake the crust for a few extra minutes if you prefer a crisper shortbread bottom.
If you are making these to serve at a party, I recommend placing parchment paper in the bottom of your pan before baking. It makes cutting and serving effortless and perfect! You can add a small lemon wedge or fresh red raspberry as a garnish
My Sunshine Girl requested these delicious fresh Lemon Bars with Raspberry Glaze for her birthday celebration - never mind a fancy birthday cake and ice cream! Happy Birthday Katie! Love you always,