Vegetarian Raspberry Lemon Bars
Tangy and sweet lemon bars topped with fresh raspberries on a buttery shortbread crust, baked until set and dusted with powdered sugar.
These vegetarian raspberry lemon bars feature a crisp, buttery shortbread crust covered with a zesty lemon filling and fresh raspberries. After baking, they have a delightful balance of tart lemon, sweet raspberries, and crumbly crust. Best served slightly chilled and dusted with powdered sugar.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Lemon Zest - 2 g
- Lemon Juice - 60 ml
- Flour - 5 g
- Flour - 120 g
- Butter - 90 g
- Salt - 1 pinch
- Sugar - 40 g
- Sugar - 100 g
- Raspberries - 100 g
- Eggs - 2 pcs
Directions
Step 1
Preheat oven to 180°C (350°F). Grease a 20×20 cm baking pan or line it with parchment.
Step 2
In a bowl, combine 120 g all-purpose flour, 40 g sugar, and a pinch of salt. Cut in 90 g cold butter until crumbly.
Step 3
Press the crust mixture into the prepared pan and bake for 15 minutes until lightly golden.
Step 4
Meanwhile, in another bowl, whisk together 2 eggs, 100 g sugar, 5 g all-purpose flour, 60 ml lemon juice, and 2 g lemon zest until smooth.
Step 5
Pour lemon mixture over the warm crust, then evenly distribute 100 g fresh raspberries on top.
Step 6
Return pan to the oven and bake for 15 more minutes or until the lemon filling is set.
Step 7
Let cool completely, then dust with powdered sugar and slice into bars.
Cook's Notes
For extra lemon flavor, add more lemon zest or a little lemon extract to the filling.