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- 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1/3 cup freshly squeezed lemon juice (about 2-3 lemons) - Zest of 1 lemon - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup fresh raspberries, crushed (plus extra for garnish) - 1 tablespoon cornstarch - For butter, use coconut oil or vegan butter. Both work well and add a nice flavor. - Instead of granulated sugar, you can use honey or maple syrup for a different taste. - You can swap fresh raspberries for strawberries or blueberries if you prefer. These fruits also mix nicely with lemon. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). Next, grab an 8x8 inch baking dish and line it with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift out the bars later. In a medium bowl, whisk together 1 cup of all-purpose flour and 1/4 cup of powdered sugar. Then, pour in 1/2 cup of melted unsalted butter. Mix until the texture looks like coarse crumbs. Press this mixture firmly into the bottom of the baking dish. In a large bowl, whisk together 1 cup of granulated sugar, 2 large eggs, 1/3 cup of freshly squeezed lemon juice, the zest of 1 lemon, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk until the mixture is smooth. Pour this tangy lemon filling over the slightly cooled crust. In a small bowl, mix 1/2 cup of crushed fresh raspberries with 1 tablespoon of cornstarch. Stir gently to coat the raspberries. Now, create a swirl effect by gently adding the raspberry mixture into the lemon filling. Use a gentle swirling motion. Be careful not to overmix. Place the baking dish back into the oven. Bake for 20-25 minutes. The center should feel firm to the touch when done. Once baked, take the dish out of the oven. Let the bars cool completely in the dish. Use the parchment paper to lift them out. Place them on a cutting board. Cut into 12 equal squares. For a lovely finish, dust the tops with extra powdered sugar before serving. To get that beautiful marbling effect, swirl the raspberry mixture gently into the lemon filling. Use a knife or a skewer to create patterns without mixing too much. This keeps the colors distinct and makes your bars pretty. Avoid overmixing. If you mix too much, the colors blend and lose their charm. Store leftover lemon bars in an airtight container. Keep them in the fridge for up to five days. If you want to freeze them, wrap each bar in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Just thaw them in the fridge before serving for the best taste. For a lovely presentation, dust the tops with powdered sugar right before serving. Arrange the bars on a nice platter and add fresh raspberries and mint leaves for color. Pair these bars with iced tea or lemonade for a refreshing treat. They make a great addition to any summer picnic or party! Pro Tips Chill the Bars: For a firmer texture and easier cutting, refrigerate the lemon bars for at least 2 hours after they cool completely. Fresh Lemon Juice: Always use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can be overly acidic and may alter the taste. Raspberry Swirl Technique: Gently swirl the raspberry mixture into the lemon filling for a beautiful marbled effect, but don’t overmix to keep the distinct layers. Serving Suggestions: Serve these lemon bars chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. {{image_4}} You can change the flavor of your lemon bars easily. Adding other fruit purees works well. Try mango, strawberry, or blueberry for a twist. Each fruit adds its own charm and taste. You can also infuse the lemon filling with herbs. Mint or basil can add a refreshing layer to the flavor. Just chop the herbs finely and mix them in. Want a healthier treat? Use whole grain flour instead of all-purpose flour. This swap adds fiber and makes the bars more filling. You can also cut down on sugar. Try using honey or maple syrup instead. These sweeteners can make the bars taste great without the extra sugar. Seasonal berries can change the taste of your bars. In summer, use fresh blueberries or strawberries. In fall, add pumpkin puree for a spicy twist. You can also adapt flavors for holidays. For example, add a dash of cinnamon during the winter months for warmth. Each season offers new ways to enjoy these lemon bars. Raspberry swirl lemon bars last about 3 days at room temperature. Keep them in an airtight container. In the refrigerator, they last up to a week. The coolness helps keep them fresh and tangy. Yes, you can use frozen raspberries! Just thaw them first. Drain excess water to avoid a soggy mix. Crush them gently, then add cornstarch. This helps them blend well into the filling. Serve lemon bars chilled or at room temperature. Cut them into squares for easy handling. For a lovely presentation, dust with powdered sugar. Add fresh raspberries and a mint sprig on top for color. You can double or halve the recipe! To double, use a 9x13 inch pan. For halving, a 4x4 inch pan works well. Just adjust baking time if necessary, checking for doneness. This blog post covered the key steps and tips for making lemon bars with raspberry swirl. I shared essential ingredients and possible substitutes. You learned how to prepare the crust, make the filling, and create that lovely raspberry swirl. Plus, I provided ideas for variations and storage. In conclusion, these lemon bars are fun to make and delicious to share. Try these techniques to impress your friends and family. Enjoy your baking journey and let your creativity shine!

Raspberry Swirl Lemon Bars

Delicious lemon bars with a raspberry swirl for a refreshing dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup freshly squeezed lemon juice
  • 1 zest lemon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh raspberries, crushed
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking dish by lining it with parchment paper, allowing some excess to hang over the edges; this will help with easy lifting later.
  • In a medium mixing bowl, whisk together the all-purpose flour and powdered sugar until well combined. Pour in the melted unsalted butter, and mix until the texture resembles coarse crumbs. Firmly press this mixture into the bottom of the lined baking dish to create an even and compact crust.
  • Place the crust in the oven and bake for 15 minutes, or until it turns a light golden brown. After baking, remove it from the oven and allow it to cool slightly.
  • In a separate large bowl, whisk together the granulated sugar, eggs, freshly squeezed lemon juice, lemon zest, baking powder, and salt until the mixture is smooth and homogenous. Pour this tangy lemon filling directly over the slightly cooled crust.
  • In a small bowl, mix together the crushed raspberries and cornstarch until well coated. Employ a gentle swirling motion to incorporate the raspberry mixture into the lemon filling, creating a beautiful marbled effect without overmixing.
  • Carefully place the dish back in the oven and bake for an additional 20-25 minutes. The center should be set and feel firm to the touch when done.
  • Once baked, remove the dish from the oven and allow the bars to cool completely in their baking dish. Once cooled, use the parchment overhang to lift them out and transfer to a cutting board. Cut into 12 equal squares.
  • Before serving, lightly dust the tops of the bars with extra powdered sugar for an elegant touch of sweetness.

Notes

For an eye-catching presentation, arrange the lemon bars on a decorative serving platter. Garnish with fresh raspberries and a sprig of mint for a pop of color and freshness.
Keyword dessert, lemon bars, raspberry