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Raspberry Lemon Tart Bars

Raspberry Lemon Tart Bars
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Raspberry Lemon Tart Bars feature a crisp, buttery crust topped with a tangy lemon custard swirled with fresh raspberries. This dessert balances sweet and tart flavors perfectly, making it a versatile treat suitable for any occasion—whether a casual family snack or an elegant gathering. Easy to bake with simple ingredients, these bars can be prepared ahead for effortless entertaining.

Ingredients

Scale

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • Pinch of salt

For the Lemon Filling

  • 3 large eggs
  • 3/4 cup fresh lemon juice (about 3–4 lemons)
  • 1 cup powdered sugar
  • 1 tablespoon all-purpose flour
  • Pinch of salt

Additional Ingredients

  • 1 cup fresh raspberries

Instructions

  1. Prepare the crust: Combine the chilled, cubed butter with flour, salt, and sugar. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Press the mixture evenly into a lined baking pan to form a firm base. Bake at 350°F (175°C) for about 15-18 minutes or until lightly golden.
  2. Make the lemon filling: Whisk together eggs, fresh lemon juice, powdered sugar, flour, and a pinch of salt until smooth and tangy. This custard-like mixture will set during baking to form the classic tart texture.
  3. Add raspberries: Scatter fresh raspberries gently over the baked crust. Pour the lemon filling on top, then swirl some of the raspberries into the custard with a knife or skewer for a marbled effect and enhanced flavor.
  4. Bake and cool: Bake the assembled tart bars at 350°F (175°C) for 20-25 minutes, or until the filling is just set but slightly jiggly in the center. Let the bars cool completely at room temperature, then chill in the refrigerator to firm up for easier slicing.
  5. Slice and serve: Use a sharp knife, wiping it clean between cuts for neat edges. Serve the Raspberry Lemon Tart Bars chilled or at room temperature for best flavor and texture.

Notes

  • Chill the crust dough before baking to ensure a flaky, tender base.
  • Use freshly squeezed lemon juice and zest for a bright, vibrant flavor.
  • Do not overbake the filling; it should remain slightly jiggly to keep a creamy texture.
  • Blind bake the crust fully to prevent it from becoming soggy once the filling is added.
  • Handle raspberries gently to avoid crushing and staining the crust.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, measuring cup-for-cup.
  • Alternative sweeteners like honey or maple syrup can replace granulated or powdered sugar in the filling.
  • For a vegan version, use vegan butter and a flax egg in place of butter and eggs, respectively.

Nutrition

Keywords: raspberry lemon tart bars, lemon tart bars, raspberry dessert bars, lemon custard bars, easy tart recipe, gluten-free tart bars, berry lemon dessert

Find it online: https://recipesemilly.com/raspberry-lemon-tart-bars/