Description
These Lemon Raspberry Swirl Bars combine a buttery short-crust base with a tangy lemon custard and vibrant raspberry ribbons, creating a bright, refreshing dessert perfect for spring gatherings. The simple batter swirls easily, and the bars bake to a golden finish that’s both tender and slightly crumbly. With just a handful of pantry staples—flour, butter, sugar, eggs, lemon, and fresh raspberries, you can whip up 16 deliciously sized treats in under an hour, ideal for brunch, tea, or a snack.
Ingredients
-
- 1 cup all-purpose flour
- 1/2 cup butter
- softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 tablespoon cornstarch
Instructions
-
- Preheat the Oven
Set oven to 350°F (175°C) and let it fully preheat.
- Prepare the Pan
Grease an 8×8‑inch baking dish and line with parchment.
- Cream Butter and Sugar
Beat butter and sugar until light and fluffy.
- Add Eggs
Incorporate eggs one at a time, mixing well after each.
- Mix Lemon
Stir in lemon juice and zest.
- Combine Dry Ingredients
Whisk flour, baking powder, and salt; fold into batter.
- Prepare Raspberries
Toss raspberries with cornstarch.
- Assemble
Spread half batter, add raspberries, top with remaining batter, and swirl.
- Bake
Bake 25‑30 minutes until golden and a toothpick comes out clean.
- Cool and Slice
Cool completely, then cut into 16 bars.
Notes
- For a glossy finish
- brush the top with a light glaze made from powdered sugar and a splash of grape juice after cooling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
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