Description
These Lemon Raspberry Shortbread Bars feature a buttery shortbread crust, tangy lemon filling, and sweet raspberry jam swirl for a perfect balance of flavors. Ideal for spring gatherings or afternoon tea.
Ingredients
Scale
For the Crust:
- For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (cold, cubed)
- For the Lemon Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- For the Raspberry Swirl:
- 1/2 cup raspberry jam (seedless preferred)
- 1 tablespoon water
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Press dough evenly into the prepared pan. Bake for 18-20 minutes until lightly golden. Let cool slightly.
- Prepare lemon filling: Whisk eggs, sugar, flour, lemon juice, and zest until smooth. Pour over warm crust.
- Warm raspberry jam with water in a microwave for 15-20 seconds until thin. Drop spoonfuls over lemon filling, then swirl with a knife.
- Bake for 25-30 minutes until filling is set. Cool completely in pan, then chill for 2 hours before slicing.
Notes
For cleaner slices, wipe knife between cuts. Bars keep refrigerated for up to 5 days. Frozen raspberries can replace jam—simmer with 1 tbsp sugar before using.