Irresistible 3 Layer Raspberry Lemon Bars Recipe

Oh my gosh, these raspberry lemon bars are my absolute weakness – that perfect balance of tart lemon and sweet raspberry gets me every time! I first made these for a summer potluck years ago, and now my friends practically demand them at every gathering. The best part? They’re ridiculously easy to make – just a simple press-in crust, a layer of raspberry jam (I always sneak an extra spoonful), and that dreamy lemon filling that sets up beautifully in the oven. One bite and you’ll understand why these disappear faster than I can say “second helping!”

Why You’ll Love These Raspberry Lemon Bars

Trust me, these bars are about to become your new go-to dessert—here’s why:

• Effortless magic: No fancy techniques, just simple layers that come together in minutes (and taste like you spent hours).
• That tangy-sweet punch: The raspberry jam and lemon filling play off each other like best friends—bright, fruity, and impossible to resist.
• Crowd-pleaser charm: I’ve lost count of how many times I’ve been asked for this recipe after bringing them to parties.
• Versatile star: Equally at home at picnics, bake sales, or as a sneaky midnight snack (no judgment here).

Seriously, one bite and you’ll be hooked—just like I was!

Ingredients for Raspberry Lemon Bars

Here’s everything you’ll need to make these irresistible bars—trust me, every ingredient plays a special role:

• 1 cup all-purpose flour – The base for our buttery, crumbly crust
• 1/4 cup + 1 cup granulated sugar – Divided between the crust and that luscious lemon filling
• 1/2 cup unsalted butter, chilled – Straight from the fridge! This keeps the crust perfectly flaky
• 1 cup raspberry jam – Use the good stuff! I prefer seedless for smoother bars
• 3 large eggs – Room temperature helps them incorporate smoothly
• 2 tablespoons all-purpose flour – Our secret for the perfect set in the lemon layer
• 1/4 cup fresh lemon juice – About 2 juicy lemons—none of that bottled stuff!
• 1 tablespoon lemon zest – That bright pop of flavor makes all the difference

Pro tip: Measure everything before you start—it makes the process so much smoother when you’re in the baking zone!

Equipment You’ll Need

Don’t worry—you probably already have everything! Here’s what I grab from my kitchen:

• 8×8-inch baking pan – My trusty square pan never lets me down
• Mixing bowls – One for the crust, one for that dreamy lemon filling
• Whisk – For getting that lemon mixture silky smooth
• Pastry cutter or fork – To work that butter into the crust just right
• Rubber spatula – For scraping every last bit of that delicious filling

That’s it! No fancy gadgets needed—just good old-fashioned baking magic.

How to Make Raspberry Lemon Bars

Okay, let’s get baking! These raspberry lemon bars come together in four simple steps—I promise it’s easier than it looks. Just follow along and you’ll have perfect bars every time.

Step 1: Prepare the Crust

First things first—preheat that oven to 350°F (175°C). While it’s heating up, grab your flour and sugar for the crust. I like to mix them right in the pan to save dishes (lazy baker hack!). Cut in the chilled butter with a fork or pastry cutter until it looks like coarse sand—you want pea-sized crumbs throughout. Then press it firmly into the pan with your fingers or a measuring cup. The secret? Really pack it down so it holds together when sliced later!

Step 2: Add the Raspberry Layer

Once your crust is lightly golden (about 15 minutes in the oven), spread the raspberry jam while it’s still warm. Pro tip: Use the back of a spoon to gently spread it edge-to-edge—you want every bite to have that fruity punch! If your jam is thick, microwave it for 10 seconds to make spreading easier.

Step 3: Make the Lemon Filling

While the crust bakes, whisk together the eggs, sugar, flour, lemon juice and zest until completely smooth—no lumps allowed! I usually give it about 2 minutes of vigorous whisking. The mixture should look like sunshine in a bowl. Pour it carefully over the jam layer, trying not to disturb it too much.

Step 4: Bake and Cool

Pop it back in the oven for about 25 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle—it’ll firm up as it cools. This is crucial: let it cool completely before cutting! I know it’s tempting, but trust me, waiting means clean slices instead of gooey mess. I usually chill mine for an hour if I can resist!

Tips for Perfect Raspberry Lemon Bars

After making these bars more times than I can count, here are my foolproof secrets:

• Chill for champion slices: Pop them in the fridge for an hour—cold bars cut cleanly without squishing the jam layer.
• Zest first, juice later: Always zest your lemons before juicing—it’s way easier!
• Room temp eggs matter: They incorporate better, giving you that silky-smooth lemon filling.
• Watch the jiggle: Pull the bars when the center wobbles slightly—they’ll set perfectly as they cool.

Follow these and you’ll get bakery-worthy bars every single time!

Variations and Substitutions

Oh, the fun part—making these bars your own! Here are my favorite twists:

• Berry swap: Blackberry or strawberry jam works beautifully if raspberry isn’t your thing (though I’ll always be team raspberry!).
• Gluten-free: Use a 1:1 gluten-free flour blend for the crust—it works like a charm.
• Extra zing: Add a pinch of cardamom to the crust or a dash of vanilla to the lemon layer for something special.
• Shortcut version: Use store-bought lemon curd instead of the filling for ultra-quick bars (but don’t tell Grandma!).

The possibilities are endless—play around and find your perfect combo!

Serving and Storing Raspberry Lemon Bars

Here’s how I make these bars shine—right before serving, I dust them with powdered sugar through a fine mesh sieve. It’s like snowfall on a citrusy landscape! For storage, pop them in an airtight container with parchment between layers. They’ll keep beautifully in the fridge for 3 days (if they last that long—mine never do!). Pro tip: Let chilled bars sit at room temp for 10 minutes before serving—that lemon filling gets extra creamy!

Nutritional Information

Here’s the scoop on what’s in each delicious bar—keep in mind these are estimates and will vary based on your specific ingredients (especially that jam you chose!):

• Calories: 180 per bar
• Sugar: 20g
• Fat: 8g

Remember—these are treats, not health food! But oh so worth every bite.

Frequently Asked Questions

I get asked these questions all the time—here’s everything you need to know about these raspberry lemon bars!

• Can I use frozen raspberries instead of jam? Absolutely! Just simmer 2 cups of thawed raspberries with 1/4 cup sugar until thick (about 10 minutes), then strain for seedless perfection.
• How long do these bars keep? They’ll stay delicious in the fridge for 3 days (if you can resist them that long!). The lemon filling actually gets more flavorful!
• Why did my lemon layer crack? Oh no! This usually means the oven was too hot. Next time, try baking at 325°F and check 5 minutes earlier—gentle heat makes smoother bars.
• Can I double this recipe? You bet! Use a 9×13-inch pan and add 5-10 minutes to the baking time. More bars = more happiness!

Still have questions? Just ask—I’m happy to help you bake the perfect batch!

Final Thoughts

There you have it—my foolproof recipe for raspberry lemon bars that never fails to impress! Give them a try and let me know how yours turn out. I bet they’ll disappear just as fast as mine always do!

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