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Raspberry Jam Lemon Bars - finished lemon bar

Lemon Bars with Raspberry Jam

Hannah Eaton
The gooey, sweet and tart lemon bars you know and love, with a layer of raspberry preserves to make them even more bright and summer-y! All baked on a melt-in-your mouth shortbread crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 9 Bars

Equipment

  • 9x9 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 9x9 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!
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