Description
Absolutely delicious soft and chewy Lemon Raspberry Bars begin with a simple dough that transforms into a buttery crust and a crumble topping. These easy bars are packed with slightly sweetened fresh raspberries, dollops of raspberry jam, and lemon zest for the ultimate easy to prep everyday treat.
Ingredients
Scale
- 290 g (2 ¼ cups) all-purpose flour
- 165 g (¾ cup) light brown sugar
- ½ teaspoon salt
- 4 teaspoons lemon zest, divided
- 226 g (1 cup) unsalted butter, at room temperature
- 320 g (2 ½ cups) fresh raspberries
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- 110 g (⅓ cup) raspberry jam
Instructions
- Preheat the oven to 350°F/190°C. Line an 8x8 inch square baking dish with parchment paper so it hangs over the sides.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat together the flour, brown sugar, salt, 2 teaspoons of lemon zest, and butter until a crumbly dough forms on low speed. Gradually increase speed as necessary and beat for 2-3 minutes.
- Press two-thirds of the dough into an even layer in the prepared baking dish.
- In a medium bowl, gently mix the raspberries, granulated sugar, cornstarch, remaining 2 teaspoons of lemon zest, and vanilla. Spoon the mixture into an even layer over the dough.
- Dollop the jam over the raspberry mixture. Crumble the remaining dough over the filling.
- Bake for 50-55 minutes or until the crumble topping is lightly golden brown and the fruit is bubbling.
- Allow to cool completely before slicing into bars.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezer: Store in a freezer-safe bag or container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brownies & Bar
- Method: Baking