Lemon Raspberry Crumb Bars

Lemon and raspberry are a match made in heaven! These sweet and tangy crumb bars combine the brightness of fresh lemons with the sweetness of fresh raspberries, all wrapped up in a crumbly, buttery crust. Perfect for a springtime treat or a summer potluck, these bars are sure to be a hit!

Ingredients

• For the Crust:
• 2 1/2 tablespoons unsalted butter, softened
• 1/4 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• For the Filling:
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 1 cup fresh raspberries
• For the Topping:
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 teaspoon salt

Instructions

Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the flour, sugar, and salt for the crust.

Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture is crumbly and evenly moistened. Press the mixture evenly into the prepared baking dish.

Bake the crust for 20-25 minutes, or until it is lightly browned and set.

Let it cool completely. In a large bowl, whisk together the sugar, lemon juice, and flour for the filling.

Add the softened butter and whisk until smooth.

Beat in the eggs one at a time, then stir in the grated lemon zest. Gently fold in the fresh raspberries.

Spread the raspberry mixture evenly over the cooled crust.

In a small bowl, whisk together the sugar, flour, and salt for the topping. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture is crumbly.

Sprinkle the topping evenly over the filling.

Bake for an additional 35-40 minutes, or until the topping is golden brown and the filling is set. Let the bars cool completely in the pan before cutting into 4 squares and serving.

Notes

Make sure to use high-quality, fresh raspberries for the best flavor and texture.

Don’t overmix the crust mixture or it’ll be tough.

If using parchment paper, lightly spray with cooking spray to prevent sticking.

For the topping, make sure the butter is very cold to get the crumbly texture.

Don’t open the oven door during the last 10 minutes of baking to prevent the topping from sinking.

Let the bars cool completely in the pan to prevent them from breaking apart.

These bars are best served fresh, but they can be stored in an airtight container in the fridge for up to 3 days.

Nutrional Value

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g