Lemon Raspberry Swirl Bars (Printable Version)
Tangy lemon filling swirled with fresh raspberries over buttery shortbread crust
# What You Need:
→ For the Shortbread Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, cold and cubed
→ For the Lemon Filling
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup all-purpose flour
08 - 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
09 - 1 tbsp lemon zest (from 1 large lemon)
10 - 1/4 tsp salt
→ For the Raspberry Swirl
11 - 1/2 cup fresh raspberries
12 - 2 tbsp granulated sugar
13 - 1 tsp lemon juice
→ For Dusting (Optional)
14 - Powdered sugar
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, mix flour, powdered sugar, and salt for the crust. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Press evenly into prepared pan.
03 - Bake crust for 18–20 minutes, or until lightly golden. Remove from oven, but keep oven on.
04 - While the crust bakes, mash raspberries with 2 tbsp sugar and 1 tsp lemon juice in a small saucepan. Warm over medium heat for 3–4 minutes, stirring, until raspberries break down and mixture thickens slightly. Strain through a fine mesh sieve to remove seeds. Set aside.
05 - In a separate bowl, whisk together granulated sugar and eggs until smooth. Add flour, lemon juice, lemon zest, and salt; whisk until fully combined.
06 - Pour lemon filling over warm crust. Drop teaspoons of raspberry sauce over the lemon layer. Use a toothpick or knife to gently swirl the raspberry sauce into the lemon filling for a marbled effect.
07 - Bake for 20–22 minutes, or until center is just set and no longer jiggly.
08 - Cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours before slicing into bars.
09 - Dust with powdered sugar before serving, if desired.
# Expert Tips:
01 -
- The tangy lemon and sweet raspberry balance each other perfectly so you get brightness without the pucker
- That buttery shortbread crust holds everything together while adding the most tender crumb
02 -
- The crust must be warm when you add the lemon filling or the layers will separate during baking
- Over-swirling the raspberry sauce muddies the beautiful marbled effect you want
03 -
- Room temperature eggs incorporate more easily into the lemon filling for a silky texture
- Grate your lemon zest before juicing so you dont accidentally squeeze out the aromatic oils