Go Back

Raspberry Lemon Tart Bars

DeShawn Mitchell
A delightful dessert that combines a buttery shortbread crust with a tangy lemon and sweet raspberry filling, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 200 kcal

Ingredients
  

For the Crust

  • 1 cup flour
  • 0.5 cup butter cold, cut into cubes
  • 0.25 cup sugar
  • 1 pinch salt

For the Filling

  • 3 eggs
  • 0.75 cup sugar
  • 0.25 cup lemon juice fresh
  • 1 tablespoon lemon zest
  • 2 tablespoons flour
  • 1 cup raspberries fresh or thawed if frozen

Instructions
 

Preparing the Crust

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  • Press mixture evenly into the bottom of the prepared pan.

Making the Filling

  • In a large bowl, whisk together eggs, sugar, flour, lemon zest, and lemon juice until well combined.
  • Gently fold in raspberries.
  • Pour the filling over the prepared crust.

Baking

  • Bake for 25-30 minutes or until the filling is set and crust is lightly golden brown.
  • Remove from oven and cool completely on a wire rack.

Notes

  • 1- Use cold ingredients for a flakier crust.
  • 2- Adjust sugar in filling based on raspberry sweetness.
  • 3- Serve with whipped cream or ice cream for an extra treat.
    • DID YOU MAKE THIS RECIPE?

    Share a photo and tag us @Zesty_Feast