Raspberry Jam Lemon Bars
These bars have a crisp, buttery crust, a smooth lemon filling, and sweet ribbons of raspberry swirling through every bite. The powdered sugar dusting on top is just enough to balance the tartness, and if you’re anything like me, you’ll find yourself sneaking back to the kitchen for “just one more” all day long.
What I love about this recipe is how simple it is to put together. You can have everything mixed up and in the oven in no time, and the raspberry swirls make it look so much fancier than it is. The hardest part is waiting for the bars to cool before slicing.
If you’re looking for a recipe that feels like spring, brings a pop of color to your dessert table, or just gives you an excuse to use up those raspberries in the fridge, this is the one. They’re perfect for sharing…or not. You do you. Happy baking!
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- All-purpose flour
- Granulated sugar
- Salt
- Butter
- Raspberry preserves
- Water
- Baking powder
- Eggs
- Lemon juice
- Lemon zest
- Powdered sugar
Ingredient Substitutions:
Butter: Use margarine or a dairy-free butter substitute.
Raspberry Preserves: Any berry preserves or jam will work.
Lemon Juice: Fresh lemon juice is best, but bottled juice is okay in a pinch.
How to Bake Raspberry Jam Lemon Bars:
Step 1: Start by making the crust: Mix flour, sugar, and salt, then cut in the butter until it resembles coarse crumbs. Press the mixture into a parchment-lined baking dish and bake until golden.
Step 2: For the filling, whisk together the sugar, flour, and baking powder.
Step 3: Add the eggs, lemon juice, and zest, and whisk until smooth. Pour the filling over the baked crust.
Step 4: To create the raspberry swirl, mix the preserves with water to thin it, then drizzle it over the lemon filling. Use a knife or skewer to swirl the raspberry through the filling.
Bake until the filling is set and doesn’t wobble. Allow the bars to cool completely before dusting with powdered sugar, slicing, and serving.
Raspberry Jam Lemon Bar Recipe:
Lemon Bars with Raspberry Jam
Equipment
- 9×9 Baking Dish
- Parchment Paper
- Mixing Bowls
- Whisk
- Wooden Spoon
- Small Saucepan
- Fine Mesh Sieve optional
Ingredients
Shortbread Crust:
- 1/2 Cup Room Temperature Butter 1 Stick
- 1/4 cup Powdered Sugar
- 1 cup All Purpose Flour
- 1/4 tsp Salt
Lemon and Raspberry Filling:
- 1/2 cup Raspberry Preserves
- 1 TBSP Water
- Zest of 3 Medium Lemons
- 2 cups Granulated Sugar
- 1/3 cup All Purpose Flour
- 1 tsp Baking Powder
- Juice of 3 Medium Lemons
- 4 Whole Eggs
- Powdered Sugar for garnish
Instructions
To Make the Shortbread Crust:
- Preheat your oven to 350 degrees F and butter a parchment lined 9×9 baking dish.
- In a mixing bowl, combine the flour, sugar, and salt. Cut in the room temperature butter using your hands until the mixture resembles coarse crumbs.
- Press the mixture evenly into the prepared pan and bake for 18-20 minutes, or until lightly golden. Remove from the oven and set aside.
To Make the Lemon Raspberry Filling and Bake:
- While the crust is baking, take your raspberry preserves and mix them in a small bowl with 1 TBSP water to thin it down. Set the bowl aside.
- Into a large bowl, whisk together the sugar, flour, and baking powder.
- Add all 4 of the eggs and whisk vigorously until smooth and frothy on the surface.
- Whisk in the lemon juice and zest until fully combined.
- Pour the lemon filling into your baked crust, and drizzle the raspberry preserves over the top, distributing them in a swirl pattern evenly. Allow the swirls to sink into the filling.
- Place the lemon bars into the preheated oven and bake for 25-30 minutes, until the filling has set and shows no sign of wobbling.
- Remove the lemon bars from the oven and allow them to cool completely before generously dusting them with powdered sugar.
- Slice and see the raspberry swirls throughout the center, serve, and enjoy!
How to prevent your lemon bars from being too gooey:
- Avoid underbaking. The center should not jiggle when you move the pan.
How to freeze or store lemon bars:
- Store in an airtight container in the fridge for up to a week. To freeze, wrap individual bars in plastic wrap and store in a freezer bag for up to 3 months.
