Indulge in a delightful symphony of flavors with our tantalizing Raspberry Lemon Squares, a culinary masterpiece that perfectly balances sweet and tangy notes. These delectable treats boast a buttery shortbread crust, a velvety lemon filling bursting with citrusy goodness, and a vibrant raspberry topping that adds a pop of color and a burst of fruity sweetness. Each bite is a harmonious blend of textures and flavors that will transport you to a world of pure bliss.
This recipe collection offers three variations of this classic dessert, each with its own unique twist:
1. Classic Raspberry Lemon Squares: Experience the timeless combination of sweet and tangy flavors in these classic squares, featuring a traditional lemon filling and a luscious raspberry topping.
2. Raspberry Lemon Squares with Vanilla Bean: Elevate the classic recipe with the sophisticated aroma and taste of vanilla bean. The addition of vanilla bean paste to the lemon filling adds a layer of depth and complexity, creating a truly unforgettable dessert.
3. Raspberry Lemon Squares with Cream Cheese: Indulge in the richness and creaminess of cream cheese in these decadent squares. A layer of cream cheese is swirled into the lemon filling, resulting in a velvety smooth and irresistibly creamy texture.
Whether you prefer the classic combination or crave a touch of vanilla bean or cream cheese indulgence, these Raspberry Lemon Squares are sure to satisfy your sweet cravings and leave you wanting more.
RASPBERRY LEMON BARS
A perfect version of your favorite classic gooey lemon bars, with a raspberry twist!
Provided by Tiffany
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 313 kcal, Carbohydrate 67 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 70 mg, Sodium 51 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
RASPBERRY-LEMON BARS
My raspberry-lemon bars are perfect for summer and easy to make. I start with a shortbread crust, then double the lemon filling that you'll find in most recipes, adding lemon oil and zest for extra flavor. Then let them cool, dust with powdered sugar, and top with fresh summer raspberries. Also good served with fresh whipped cream or vanilla ice cream.
Provided by Today's Home Kitchen
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
- Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
- Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
- Pour the lemon filling on top of the pre-baked pastry crust.
- Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
- Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.
Nutrition Facts : Calories 427 calories, Carbohydrate 58.4 g, Cholesterol 164.7 mg, Fat 19.1 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 10.8 g, Sodium 110.5 mg, Sugar 35.2 g
FOODCHANNEL EDITOR
These luscious squares have a raspberry jam layer tucked between a crisp sugar-cookie crust and a lemon topping. Be sure to provide forks, paper plates and plenty of napkins for serving these old-fashioned favorites. Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).
Provided by By FoodChannel Editor | February 6, 2009 1:59 pm
Time 30m
Yield -
Number Of Ingredients 10
Steps:
- 1 Preheat an oven to 350F. Butter a 9-by-13-inch baking pan. Place the 1 3/4 cups flour, 1/2 cup confectioners' sugar and salt in a food processor and pulse to blend. Add the butter and process until the dough begins to form a ball, adding the ice water if necessary. 2 Press the dough evenly over the bottom of the prepared baking pan. Bake until the crust is lightly golden, about 20 minutes. Let cool for at least 30 minutes, then evenly spread the jam over the crust. 3 In a bowl, whisk together the granulated sugar, the remaining 1/3 cup flour and the lemon zest. Place the eggs in a large bowl and slowly add the flour mixture, beating with an electric mixer until well blended, 1 to 2 minutes. Add the lemon juice and mix to combine. 4 Pour the lemon mixture carefully over the raspberry jam layer, making sure to keep layers separate. Bake until the lemon topping is just set, 25 to 30 minutes. Let cool in the pan. Dust with confectioners' sugar and cut into squares with a serrated knife. Place in a covered container and keep cool until ready to serve. Makes 24 squares.
LEMON RASPBERRY CRUMB BARS
These not-too-sweet bars, with an in-your-face lemon flavor, are a quick dessert to make anytime. The bars have the very slightest hint at a crumb topping, which adds a nice bit of texture, in my opinion-but feel free to skip that part entirely, and simply use the whole mixture for the bottom crust instead. They taste great at room temp, but are even better cold! Store in the refrigerator.
Provided by Kim
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 1h20m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides.
- Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
- Bake crust in the preheated oven for 10 minutes.
- While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined.
- Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top.
- Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 47.2 g, Cholesterol 82 mg, Fat 16.8 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 10.1 g, Sodium 161 mg, Sugar 28 g
LEMON-RASPBERRY CRUMB BARS
When you serve this to family or friends, no one will know how easy it is to pull together! Use purchased lemon curd for the filling, raspberry chips for the crust, and a very easy raspberry sauce to drizzle, just like the pros do, for a beautiful and delicious finish to these tasty dessert bars.
Provided by Bibi
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Time 2h15m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
- Stir melted butter, white sugar, and light brown sugar together. Stir in flour to form a crumbly mixture. Set 3/4 cup of the mixture aside for the topping. Add raspberry baking chips and salt to the remaining mixture.
- Pour raspberry crumb mixture into the prepared pan, distributing it evenly. Use the back of a spoon to press the crumb mixture down into the pan to form a level crust. Spread lemon curd over the crust and top with the reserved crumbs.
- Bake in the preheated oven for 35 to 40 minutes. Cool in the pan for 20 minutes, then refrigerate until bars are set, about 1 hour.
- While the bars are cooling, make the raspberry sauce. Place raspberry preserves in a microwave-safe bowl and microwave on high until easily stirred with a spoon, about 40 seconds. Stir in raspberry liqueur and refrigerate until cool.
- Cut bars into 9 pieces and drizzle with raspberry sauce.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 88 g, Cholesterol 50.4 mg, Fat 16.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 158 mg, Sugar 56 g
LEMON-RASPBERRY BARS
Bright and lemony, this cookie bar topped with sweet raspberries will go fast at your next potluck.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Press into pan. Bake 14 to 16 minutes or until light golden brown. Sprinkle raspberries on crust. Lightly press raspberries into crust.
- In medium bowl, beat 3 eggs, granulated sugar and flour with whisk until well blended. Stir in 1 tablespoon lemon peel and the lemon juice. Pour evenly over raspberries on crust.
- Bake 18 to 22 minutes or until center is set. Cool completely, about 2 hours.
- When ready to serve, sprinkle top with powdered sugar. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 20 g, TransFat 0 g
RASPBERRY LEMON BARS
These delicious lemon bars are wonderfully tart with a novel addition of a raspberry layer which goes perfectly well. We love them.
Provided by MarieRynr
Categories Bar Cookie
Time 1h5m
Yield 16-20 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
- Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
- Press evenly into the prepared pan.
- Chill for 10 minutes.
- Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
- Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
- Spread the raspberry preserved evenly over the baked crust.
- Pour the lemon topping over the raspberry layer.
- Place in the preheated oven and bake for 20-25 minutes.
- Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
- Transfer the pan to a wire rack and let cool completely.
- Refrigerate for at least 1 1/2 hours before cutting.
- Store at room temperature, or in the refrigerator if you prefer chilled squares.
RASPBERRY LEMON SQUARES
These Raspberry Lemon Squares are the perfect fruity dessert recipe for summer! They're classic, tasty, and super simple to prepare!
Provided by Kevin & Amanda
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F. Line a 9×13-inch baking dish with foil and coat generously with cooking spray.
- Beat cake mix, melted butter, 1 egg, and lemon zest to a soft dough. Press into the bottom of the prepared dish.
- Add rasberries to a blender or food processor and puree until liquified. Pour through a flour sifter to remove seeds.
- Beat cream cheese, 2 eggs, and powdered sugar until smooth, about 1-2 mins. And 3/4 cup raspberry puree and lemon juice, and beat until well combined. Pour on top of crust.
- Bake at 325 degrees F for 40-45 minutes until edges are set and start to crack. Middle will still be slightly gooey. Let cool and set completely before cutting into squares. You can put the pan in the refrigerator to speed up the cooling process.
- Just before serving, top with a dusting of powdered sugar.
Nutrition Facts : Calories 144 calories, Sugar 11.6 g, Sodium 61.7 mg, Fat 9.5 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 13.7 g, Fiber 0.6 g, Protein 1.9 g, Cholesterol 51.6 mg
Tips:
- Use fresh raspberries for the best flavor. Frozen raspberries can be used, but they will not have the same intense flavor as fresh raspberries.
- If you don't have a lemon zester, you can use a microplane grater to zest the lemon.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to create a smooth and creamy filling.
- Don't overmix the batter. Overmixing will make the bars tough.
- Bake the bars until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Allow the bars to cool completely before cutting them. This will help to prevent them from crumbling.
Conclusion:
These raspberry lemon squares are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a sweet and tangy lemon filling, a buttery shortbread crust, and fresh raspberries. The combination of flavors and textures is simply irresistible. Whether you are serving them for a special occasion or just as a everyday snack, these raspberry lemon squares are sure to be a hit.
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