Flavorful Black Raspberry Lemon Bars with Buttery Shortbread Crust
These lemon bars feature a buttery shortbread crust layered with black raspberry jam and a tangy lemon filling, creating a perfect balance of tart and sweet in an easy-to-make dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (240g) all-purpose flour
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon lemon zest (about 1–2 lemons)
- ½ cup (120ml) fresh lemon juice (around 3 lemons)
- ⅓ cup (40g) all-purpose flour
- ½ cup (160g) black raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, beat 1 cup softened unsalted butter with ½ cup granulated sugar until creamy and smooth—about 2-3 minutes. Add 2 cups all-purpose flour and ¼ teaspoon salt, mixing on low speed just until the dough starts coming together. It should feel soft but not sticky.
- Transfer the dough to your 9×13 inch pan. Using your hands or the back of a spoon, press it evenly across the bottom and slightly up the sides. Bake for 15-18 minutes, or until the edges turn a light golden brown.
- While the crust bakes, spread ½ cup black raspberry jam evenly over the warm crust as soon as it comes out of the oven.
- In a separate bowl, whisk together 3 large eggs, 1 ½ cups granulated sugar, 1 tablespoon lemon zest, and ½ cup fresh lemon juice until blended. Add ⅓ cup flour and whisk again until smooth and slightly thickened.
- Pour the lemon filling over the jam layer. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the bars cool to room temperature, then refrigerate for at least 2 hours to firm up completely.
- Use a sharp knife to cut into squares or rectangles. For clean cuts, wipe the blade between slices. Serve chilled or at room temperature.
Notes
If crust edges get too dark, cover loosely with foil partway through baking. Use fresh lemon juice and zest for best flavor. Warm jam slightly before spreading for easier application. Chill bars before slicing for clean cuts. For gluten-free option, substitute almond or oat flour for all-purpose flour. Vegan version possible by using vegan butter and flax eggs.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 180
- Sugar: 15
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: lemon bars, black raspberry, shortbread crust, lemon dessert, easy lemon bars, homemade dessert, berry lemon bars