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!

Ingredients

Scale

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

Instructions

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan with nonstick spray.
In a mixing bowl, combine the melted butter and granulated sugar until smooth. Gradually mix in the flour until crumbly yet cohesive.
Press the shortbread mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes until golden brown on the edges.
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.
Gently fold in fresh raspberries without breaking them apart too much.
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.
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.