Luscious Lemon Raspberry Bars Recipes

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RASPBERRY-LEMON BARS

My raspberry-lemon bars are perfect for summer and easy to make. I start with a shortbread crust, then double the lemon filling that you'll find in most recipes, adding lemon oil and zest for extra flavor. Then let them cool, dust with powdered sugar, and top with fresh summer raspberries. Also good served with fresh whipped cream or vanilla ice cream.

Provided by Today's Home Kitchen

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12



Raspberry-Lemon Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
  • Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
  • Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
  • Pour the lemon filling on top of the pre-baked pastry crust.
  • Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
  • Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

Nutrition Facts : Calories 427 calories, Carbohydrate 58.4 g, Cholesterol 164.7 mg, Fat 19.1 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 10.8 g, Sodium 110.5 mg, Sugar 35.2 g

1 cup all-purpose flour
½ cup unsalted butter, melted
⅓ cup powdered sugar
4 large eggs
¾ cup white sugar
6 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon zest
½ teaspoon pure lemon extract
4 tablespoons all-purpose flour
¾ teaspoon baking powder
1 tablespoon powdered sugar, or as needed
1 ½ cups fresh raspberries

LUSCIOUS LEMON-RASPBERRY BARS

Impress your family or guests with rich, tempting lemon bars. Cream cheese and raspberry preserves really dress up this easy dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 6



Luscious Lemon-Raspberry Bars image

Steps:

  • Heat oven to 350°F whether using metal or glass pan. Stir Filling Mix, water and eggs, using fork (a few lumps will remain); set aside.
  • Press Ready-Mixed Crust (dry) in bottom of 8- or 9-inch square pan. Bake 12 minutes.
  • Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
  • Bake 35 to 40 minutes or until top begins to brown and center is set. Cool 10 minutes. Spread preserves over top. Cool completely, about 1 hour. Sprinkle with powdered sugar. For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife. Store covered in refrigerator.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg

1 package Betty Crocker™ Sunkist® lemon bar mix
1/3 cup water
3 eggs
1/2 package (8-ounce size) cream cheese, softened
1/4 cup raspberry preserves
Powdered sugar

LEMON-RASPBERRY CRUMB BARS

When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.

Provided by Bibi

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Time 2h15m

Yield 9

Number Of Ingredients 9



Lemon-Raspberry Crumb Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
  • Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
  • Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
  • Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
  • While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
  • Cut bars into 9 pieces and drizzle with raspberry sauce.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g

½ cup unsalted butter, melted
½ cup white sugar
½ cup light brown sugar
1 ½ cups all-purpose flour
⅔ cup raspberry baking chips
½ teaspoon salt
1 (10 ounce) jar lemon curd
½ cup raspberry preserves
2 tablespoons raspberry liqueur

ABBY'S LEMON RASPBERRY DESSERT BARS

These lemon raspberry bars are a delicious, light, and refreshing summer dessert! I made them for my family and they absolutely loved them. It is sweet and tart all at the same time.

Provided by Abby Milburn

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 7h

Yield 10

Number Of Ingredients 16



Abby's Lemon Raspberry Dessert Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.
  • Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.
  • Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.
  • Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.
  • Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.
  • Pour raspberry filling over shortbread and let cool completely, about 2 hours.
  • Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.
  • Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 40.4 g, Cholesterol 57 mg, Fat 18.4 g, Fiber 3.4 g, Protein 2.9 g, SaturatedFat 11.3 g, Sodium 76.3 mg, Sugar 27.2 g

1 cup flour
½ cup butter, softened
¼ cup granulated sugar
2 tablespoons cold water
2 teaspoons unflavored gelatin
16 ounces fresh raspberries
½ cup granulated sugar
1 teaspoon lemon juice
1 tablespoon cold water
1 teaspoon unflavored gelatin
2 tablespoons boiling water
1 cup heavy cream, cold
½ cup granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon extract
1 drop yellow food coloring, or as desired

LUSCIOUS LEMON-RASPBERRY BARS

Found this recipe on the box of the Betty Crocker Lemon Bars. The lemon bars by themselves are great, but add the raspberry preserves and you have a real treat. Lemon bar mix is not a recognized ingredient on this site, but that is what you'll need for the recipe. It can be found with the cake mixes in the grocery store.

Provided by Mary K. W.

Categories     Bar Cookie

Time 55m

Yield 16 serving(s)

Number Of Ingredients 6



Luscious Lemon-Raspberry Bars image

Steps:

  • Heat oven to 350 degrees F whether using metal or glass pan.
  • Stir filling mix, water and eggs using a fork (a few lumps will remain); set aside.
  • Press Ready-Mixed Crust (dry) in bottom of 8 or 9" square pan. Bake 12 minutes.
  • Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese. Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.
  • Bake 35 to 4 minutes or until top begins to brown and center is set.
  • Cool 10 minutes.
  • Spread preserves over top. Cool completely, about 1 hour.
  • Sprinkle with powedered sugar.
  • For 16 bars, cut into 4 rows by 4 rows. For ease in cutting, use sharp or wet knife.
  • Store covered in refrigerator.

Nutrition Facts : Calories 52.4, Fat 3.4, SaturatedFat 1.9, Cholesterol 47.5, Sodium 35.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.5, Protein 1.7

1 (18 ounce) box lemon bar mix
1/3 cup water
3 eggs
0.5 (8 ounce) package cream cheese, softened
1/4 cup raspberry preserves
powdered sugar

RASPBERRY LEMON BARS

These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them.

Provided by MarieRynr

Categories     Bar Cookie

Time 1h5m

Yield 16-20 bars

Number Of Ingredients 13



Raspberry Lemon Bars image

Steps:

  • Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
  • Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
  • Press evenly into the prepared pan.
  • Chill for 10 minutes.
  • Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
  • Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
  • Spread the raspberry preserved evenly over the baked crust.
  • Pour the lemon topping over the raspberry layer.
  • Place in the preheated oven and bake for 20-25 minutes.
  • Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
  • Transfer the pan to a wire rack and let cool completely.
  • Refrigerate for at least 1 1/2 hours before cutting.
  • Store at room temperature, or in the refrigerator if you prefer chilled squares.

1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup icing sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon freshly grated lemon zest
6 large eggs
2 cups sugar
1/2 cup fresh lemon juice
1/4 teaspoon lemon extract (optional)
3/4 teaspoon baking powder
4 teaspoons all-purpose flour
1/2 cup raspberry preserves (optional)

LUSCIOUS LEMON & RASPBERRY SANDWICH

Lemon curd yogurt gives this gluten-free sponge cake a lovely light texture. It's filled with cream and berries and topped with a drizzle icing

Provided by Sara Buenfeld

Categories     Dessert

Time 55m

Yield Cuts into 8-10 slices

Number Of Ingredients 12



Luscious lemon & raspberry sandwich image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm non-stick round sandwich tins with baking parchment. Beat 250ml of the yogurt with the oil and eggs. In a large bowl, mix the sugar, flour, polenta, xanthan gum and baking powder until well blended. Pour the yogurt into the flour mixture and stir well. Fold in half the raspberries, then divide the mixture equally between the tins. Level and bake for 25-30 mins until firm and cooked all the way through when an inserted skewer comes out clean. Cover with foil after 20 mins if the top is getting too brown. Cool in the tins.
  • Whip the cream until just holding its shape, then stir in the remaining lemon yogurt, trying not to knock out any air. Use to sandwich cakes together, with the remaining raspberries scattered inside.
  • Stir the icing sugar, lemon zest and juice together to make a runny icing. Drizzle over the cake and leave in a cool place to set before serving. Will keep in the fridge for 2 days, return to room temperature before serving.

Nutrition Facts : Calories 577 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

450g pot gluten-free lemon curd yogurt
150ml sunflower oil
3 large eggs
300g golden caster sugar
300g gluten-free self-raising flour blend
25g ground polenta
1 tsp xanthan gum
1 tsp gluten-free baking powder
150g pack raspberries
170ml pot double cream
50g icing sugar , sifted
zest 1 lemon , plus 1 tbsp juice

LEMON RASPBERRY CRUMB BARS

These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.

Provided by Kim

Categories     Desserts     Cookies     Bar Cookie Recipes     Lemon Bar Recipes

Time 1h20m

Yield 9

Number Of Ingredients 11



Lemon Raspberry Crumb Bars image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
  • Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
  • Bake crust in the preheated oven for 10 minutes.
  • While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
  • Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
  • Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.

Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g

1 ½ cups all-purpose flour
⅓ cup powdered sugar
½ teaspoon salt, divided
¾ cup unsalted butter, cut into 1/2-inch cubes
1 cup white sugar
2 large eggs, at room temperature
¼ cup lemon juice
2 tablespoons lemon zest
2 tablespoons all-purpose flour
¼ teaspoon baking powder
6 ounces fresh raspberries

LOUISE'S LUSCIOUS LEMON BARS

Make and share this Louise's Luscious Lemon Bars recipe from Food.com.

Provided by Alan in SW Florida

Categories     Bar Cookie

Time 1h5m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 8



Louise's Luscious Lemon Bars image

Steps:

  • Combine 2 cups flour and 1/2 cup powdered sugar.
  • Cut butter into flour mixture with a pastry blender or two knives used scissor-fashion until crumbly. Firmly press mixture into a lightly greased 13"x9" pan.
  • Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until lightly browned.
  • Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour over crust.
  • Bake at 350 degrees for 25 minutes or until set. Let cool COMPLETELY on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.

Nutrition Facts : Calories 158.3, Fat 6.9, SaturatedFat 4.1, Cholesterol 44.5, Sodium 59.2, Carbohydrate 22.8, Fiber 0.3, Sugar 15.4, Protein 1.9

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
4 large eggs
2 cups sugar
1/3 cup lemon juice
1/2 teaspoon baking powder
powdered sugar

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