Quick and Easy Lemon Raspberry Squares: A Sweet Delight

Lemon raspberry squares are like a burst of sunshine on your taste buds. Imagine biting into a soft, tangy square that balances the sweetness of raspberries with the zestiness of fresh lemons. The aroma wafts through your kitchen, inviting everyone in for a slice, and before you know it, the plate is empty and your heart is full.

These quick and easy lemon raspberry squares are perfect for summer picnics or cozy gatherings with friends. Just picture yourself serving these delightful treats at a barbecue, where everyone fights over the last piece while you sit back and bask in your culinary glory. Ready to dive in? Let’s get started! For more inspiration, check out this easy breakfast ideas recipe.

I once brought these lemon raspberry squares to a family gathering, and let me tell you, my cousin’s eyes lit up like a kid on Christmas morning. They vanished faster than you could say “dessert,” leaving me as the proud creator basking in compliments. For more inspiration, check out this more dessert recipes recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shortbread Crust: A buttery base that crumbles perfectly under the lemon filling; make sure to chill it for better texture.
• Fresh Lemons: Use juicy lemons for maximum flavor; zest them before juicing for an extra zing.
• Raspberries: Fresh or frozen work well; choose vibrant berries for the best visual appeal.
• Sugar: Granulated sugar adds just the right amount of sweetness to balance the tartness of lemons and raspberries.
• Eggs: Large eggs help bind everything together while adding richness; try using room temperature eggs for better mixing.
• Baking Powder: A small amount helps provide a light texture to the filling; don’t skip it!
• Powdered Sugar: For dusting the finished squares; it gives them that bakery-style finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Shortbread Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted butter with sugar until smooth. Gradually mix in flour until crumbly yet cohesive.

Press into Pan: Grease an 8×8-inch baking pan with nonstick spray. Press the shortbread mixture evenly into the bottom of the pan using your fingers or a measuring cup for an even layer.

Bake Until Golden: Place in preheated oven and bake for about 15-20 minutes until golden brown on edges. Keep an eye on it so it doesn’t overbake!

Prepare Lemon Raspberry Filling: While crust cools slightly, whisk together eggs and sugar until pale and fluffy. Mix in freshly squeezed lemon juice and zest followed by baking powder until well combined.

Add Raspberries**: Gently fold in fresh raspberries into your lemon mixture; take care not to break them apart too much—those lovely bursts of color are essential!

Bake Again Until Set**: Pour filling over cooled crust evenly. Bake again at 350°F (175°C) for 25-30 minutes until center has set but still jiggles slightly when shaken gently.

Once cooled completely, dust with powdered sugar before cutting into squares. Serve chilled or at room temperature—either way, enjoy every bite!

Perfecting the Cooking Process

Start by preheating your oven and preparing your pan. Mix the crust ingredients while it bakes, then prepare the filling for seamless assembly.

Add Your Touch

Feel free to swap raspberries for blueberries or strawberries for a fun twist. A sprinkle of coconut or nuts can add texture and flavor.

Storing & Reheating

Store these squares in an airtight container in the fridge. They stay fresh for about a week, but trust me, they won’t last that long!

I remember the first time I made Quick and Easy Lemon Raspberry Squares; my friends devoured them within minutes, claiming I should open a bakery! It’s always heartwarming to see food bring people together.

FAQ

Can I use frozen raspberries instead of fresh?

Yes, but drain excess liquid to avoid soggy squares.

How do you know when the squares are done baking?

Look for a slight golden color on top and firm edges.

Can I make these ahead of time?

Absolutely! They keep well in the fridge for up to five days.

Print

Lemon Raspberry Squares

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• Author: platesdaily
• Total Time: 1 hour
• Yield: Approximately 16 servings 1x

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Description

Indulge in the vibrant flavors of lemon raspberry squares, a perfect balance of tartness and sweetness that will brighten your day. This easy-to-make dessert features a buttery shortbread crust topped with luscious lemon filling and fresh raspberries—ideal for summer gatherings or cozy nights at home. Serve chilled or at room temperature, and watch them disappear in no time!

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Ingredients

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• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 4 large eggs (room temperature)
• 2 cups fresh raspberries
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• Zest of 2 lemons
• 1 tsp baking powder
• Powdered sugar for dusting

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan with nonstick spray.
2. In a mixing bowl, combine the melted butter and granulated sugar until smooth. Gradually mix in the flour until crumbly yet cohesive.
3. Press the shortbread mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes until golden brown on the edges.
4. While the crust cools, whisk together eggs and granulated sugar until pale and fluffy. Mix in lemon juice, zest, and baking powder until well combined.
5. Gently fold in fresh raspberries without breaking them apart too much.
6. Pour the filling over the cooled crust evenly, then bake for an additional 25-30 minutes until set but still slightly jiggly in the center.
7. Allow to cool completely before cutting into squares. Dust with powdered sugar before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (60g)
• Calories: 230
• Sugar: 18g
• Sodium: 70mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg

Keywords: - For added flavor variations, substitute raspberries with blueberries or strawberries. - A sprinkle of shredded coconut or chopped nuts can enhance texture and taste. - Store leftovers in an airtight container in the refrigerator for up to one week.