LEMON BARS with RASPBERRY GLAZE
There is something so absolutely wonderful about perfectly fresh, sweet and tart Lemon Bars with Raspberry Glaze! 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. These are simply the best Lemon Bars made even better with a fresh Raspberry Glaze!
THE PERFECT SHORTBREAD CRUST:
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.
RECIPE TIPS & TRICKS FOR PERFECT LEMON BARS:
LEMON BAR RECIPE VARIATIONS:
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, Mama
¾ cup unsalted butter (softened)
2 cups (250g) all-purpose flour
1/3 cup (35g) powdered sugar
1/3 cup (73g) light brown sugar
1/2 tsp salt
LEMON CURD FILLING:
2 cups (400g) granulated sugar
6 Tablespoons (46g) all-purpose flour
1-1/2 Tablespoons lemon zest
1 cup (240ml) fresh lemon juice (3 to 4 large fresh lemons)
4 large eggs (room temperature)
3 large egg yolks (room temperature)
3 1/2 Tablespoons heavy cream (room temperature)
1 cup raspberry preserves or fruit spread
1 cup fresh raspberries
HOW I MAKE THESE:
YIELD: 24 servings
Original recipe published October 2015; revised and reposted March 2023.
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