Raspberry Lemon Bars
A perfect version of your favorite classic gooey lemon bars, with a raspberry twist!
Servings:12 servings
Ingredients
- 1 cup butter, softened
- ½ cup sugar
- 2 cups flour
Lemon Layer
- 4 eggs, at room temperature
- 1 ½ cups sugar
- ¼ cup flour
- 2 lemons, juiced
Raspberry Layer
- ⅓ cup raspberry jam , (if your jam is too thick to pour, mix a few tablespoons of water with it until pourable)
- 1 egg, at room temperature
- ¼ cup sugar
- 2 tablespoons flour
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 350. Line a 9x13 inch pan with non stick foil or with wax paper and spray lightly with cooking spray.
- In a bowl cream together butter, sugar, and flour for the crust. Press into the bottom of prepared pan. Use a fork to poke a few shallow holes in a few places in the crust layer. Bake 15-20 minutess until it begins to brown.
Lemon Layer
- Whisk eggs and sugar until bubbly and foamy (3-4 minutes). Whisk in flour. Lastly, add lemon juice and whisk til smooth. Pour on top of baked crust.
Raspberry Layer
- Whisk egg and sugar until bubbly and foamy. Whisk in flour. Lastly, add raspberry jam and whisk until smooth. Drizzle raspberry mixture all over the lemon layer. (*Most of of it will sink and you will mostly just see the lemon layer. It's okay! They will separate while baking.) Bake 20 minutes. Chill until completely cooled, sprinkle with powdered sugar and cut into bars and store in airtight container. Chill until ready to serve.
Notes
Store in the fridge in an airtight container up to one week.
Nutrition
Calories: 313 kcal, Carbohydrates: 67 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 70 mg, Sodium: 51 mg, Potassium: 87 mg, Fiber: 1 g, Sugar: 46 g, Vitamin A: 132 IU, Vitamin C: 1 mg, Calcium: 39 mg, Iron: 2 mg