Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes Lemon Raspberry Crumb Bars 5.0 (2) 2 Reviews 2 Photos 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. Submitted by Kim Published on June 21, 2021 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hr 20 mins Servings: 9 Yield: 9 bars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 9 servings 1 ½ cups all-purpose flour ⅓ cup powdered sugar ½ teaspoon salt, divided ¾ cup unsalted butter, cut into 1/2-inch cubes 1 cup white sugar 2 large eggs, at room temperature ¼ cup lemon juice 2 tablespoons lemon zest 2 tablespoons all-purpose flour ¼ teaspoon baking powder 6 ounces fresh raspberries Directions 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. Cook's Notes: For a slightly sweeter bar, you can add up to 1 1/2 cups sugar to the filling, if desired. To skip the sparse crumb topping, simply do not reserve 1/2 cup of the crumb mixture, and instead press the entire amount of dough into the bottom of the pan. It will be a slightly thicker crust, but not by much. For best results, I recommend refrigerating the bars until completely chilled before slicing and serving. I Made It Print Nutrition Facts (per serving) 349 Calories 17g Fat 47g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 349 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 51% Cholesterol 82mg 27% Sodium 161mg 7% Total Carbohydrate 47g 17% Dietary Fiber 2g 7% Total Sugars 28g Protein 4g 8% Vitamin C 10mg 11% Calcium 28mg 2% Iron 1mg 8% Potassium 83mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.