Hello friends! Happy New Year to you. Hope that you are feeling ready to face a new day in a new week in a new year! 2015 is a blank slate, and I’m excited to see what it brings. On the other hand, I know that this year is going to hold a few goodbyes for me. I have a few precious family members who are embarking on new adventures that will likely be taking them far away. So I’m soaking the good times up with them while I can. We never know exactly what the future holds, and I can count on the unexpected coming my way, both blessings and hardships. Looking forward to growth, change, learning as I go, laughter, tears, hellos, goodbyes, sorrows, and His tender mercies with me all the way.
I say the start of a fresh year calls for a fresh treat. The streets in our neighborhood are lined with lemon trees, and they are heavy with ripe lemons right now! I always love having a bowl of fresh lemons on the kitchen countertop, and whenever I have fresh lemons nearby, I can’t resist making a pan of lemon bars.
I also had a handful of fresh raspberries in the fridge, so I decided to try whisking them into the filling as well. I made this batch right before Christmas, and I loved the way they looked so festive with a touch of red and green.
Hope these sweet and tart treats put a smile on your face as you go about your day. To fresh starts and new beginnings!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Fresh raspberries are whisked into a sweet and tart lemon filling – all on top of a thick, buttery shortbread crust!
For the Crust
- 12 tablespoons butter, softened (1 1/2 sticks)
- 1/3 cup sugar
- 1 1/2 cups flour
For the Filling
- 3 eggs
- 1 cup sugar
- 3 tablespoons flour
- 3 tablespoons fresh lemon juice
- 1/2 cup crushed fresh raspberries
- powdered sugar for dusting
- lemon slices, whole raspberries, and mint leaves for garnish (optional)
- Preheat oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying it with nonstick spray and lining it with parchment paper, leaving excess paper hanging over the sides for easy removal after baking.
- In the bowl of an electric mixer, cream together butter and sugar on medium low speed. Add flour and mix until a dough is formed. Press the dough into the bottom of the 9 by 9 inch baking pan. I use a small piece of parchment paper to press the dough so that it won’t stick to my fingers.
- Bake for 15 minutes at 350 degrees.
- In the meantime, make the filling.
For the Filling
- In the bowl of an electric mixer, whisk eggs and sugar until smooth. Add flour and mix, then add lemon juice and raspberries. Make sure the raspberries are a little bit crushed up by the whisk so that they can be evenly distributed through the filling. When the crust comes out of the oven, pour the filling over the crust. Return to the oven, and bake for another 20 minutes.
- Cool completely and then dust with powdered sugar. Use the parchment paper handles to lift the bars out of the pan to make cutting easier.
- If garnishing with lemon slices, whole raspberries, and mint leaves, do this just before serving.
- Serving Size: 1 Large Bar
- Calories: 376
- Sugar: 33g
- Sodium: 146mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5.6g
- Trans Fat: 0.6g
- Carbohydrates: 52g
- Fiber: 1.1g
- Protein: 4.8g
- Cholesterol: 103mg
Keywords: raspberry lemon bars, raspberry, lemon bars, lemon filling, shortbread crust, dessert bars