What does a lemon bar taste like?

A lemon bar tastes like a balance of sweet and tart , with a refreshing citrus flavor from the lemon. The filling is usually creamy and smooth, while the crust is buttery and slightly crumbly.

How long will lemon bars keep?

Lemon bars will keep in the refrigerator for up to 3-4 days when stored in an airtight container. For freshness , ensure proper storage.

Why are my lemon bars bitter?

Lemon bars can taste bitter if too much lemon zest is used, or if the lemon juice has bitter undertones. Using fresh lemon juice and zest sparingly can help prevent this.

Where did lemon bars come from?

The exact origin is debated, but lemon bars likely emerged in the early 20th century in the United States, evolving from other citrus desserts.

Raspberry Lemon Bars: 6 Simple Treats for Dessert Lovers

Description

Buttery shortbread crust topped with a bright, tangy lemon custard studded with fresh raspberries. Sweet, tart, and irresistibly sunny, perfect for potlucks, picnics, and tea time.

Ingredients

Crust

1 ½ cups all-purpose flour
½ cup (1 stick/113 g) unsalted butter, cold and cubed
½ cup powdered sugar
¼ teaspoon fine salt

Filling

4 large eggs
1 ½ cups granulated sugar
⅓ cup all-purpose flour
½ cup fresh lemon juice (about 3–4 lemons)
2 tablespoons finely grated lemon zest
1 cup fresh raspberries

To Finish

Powdered sugar, for dusting (optional)

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Instructions

Heat & Prep. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, overhanging two sides.
Make the crust. Whisk flour, powdered sugar, and salt. Cut in cold butter (pastry blender or fingertips) until sandy with pea-sized bits. Press evenly into pan.
Bake the crust. Par-bake for 18–20 minutes until lightly golden. Cool for 5 minutes.
Mix filling. Whisk eggs and sugar until slightly pale. Whisk in flour until smooth, then lemon juice and zest. Gently fold in raspberries.
Bake bars. Pour over warm crust. Bake 25–30 minutes until set at edges with a slight jiggle in the center.
Cool & serve. Cool completely in pan. Chill for 1–2 hours for clean cuts. Dust with powdered sugar, slice into bars, and serve.

Notes

Fresh juice = brightest flavor; avoid bottled.

Fold berries gently so they don’t burst and tint the filling.

If berries are very juicy, toss lightly with 1 tsp flour before folding in.

For sharper edges, refrigerate before slicing and wipe the knife between cuts.

Store covered in the fridge for 3–4 days; bars can be frozen (well wrapped) up to 2 months.

Prep Time: 20 minutes
Cook Time: 45–50 minutes (crust + filling)
Category: Dessert
Method: Baking
Cuisine: American