Description
These lemon bars feature a vibrant raspberry swirl and a delightful almond crumb topping, offering a perfect balance of tangy, sweet, and nutty flavors. They’re a stunning and delicious treat to impress friends and family.
Ingredients
Scale
- 120g (1 cup) All-Purpose Flour (crust): Provides structure for a tender base.
- 30g (¼ cup) Powdered Sugar (crust): Adds sweetness and a refined crumb.
- 115g (½ cup) Unsalted Butter, cold and cubed (crust): Creates a flaky and tender crust.
- Pinch of Salt (crust): Enhances flavors.
- 150g (1 cup) Fresh Raspberries: Adds a fruity swirl and vibrant flavor.
- 30g (¼ cup) Granulated Sugar (raspberry swirl): Sweetens the raspberry puree.
- 1 tbsp (15ml) Fresh Lemon Juice (raspberry swirl): Brightens raspberry flavor.
- 200g (1 cup) Granulated Sugar (lemon filling): Sweetens the lemon filling.
- 60ml (¼ cup) Fresh Lemon Juice (lemon filling): Provides a zesty lemon flavor.
- Zest of 2 Lemons (≈2 tsp): Adds intense lemon aroma.
- 4 Large Eggs: Binds the filling and adds richness.
- 30g (¼ cup) Unsalted Butter, melted (lemon filling): Adds moisture and richness.
- 20g (2 tbsp) All-Purpose Flour (lemon filling): Thickens the filling.
- 80g (⅔ cup) Almond Flour: Forms the base of the crumb topping.
- 40g (¼ cup) Granulated Sugar (almond crumb topping): Sweetens the crumb topping.
- 30g (¼ cup) Sliced Almonds, toasted: Adds crunch and visual appeal.
- 30g (¼ cup) Unsalted Butter, melted (almond crumb topping): Binds the crumb topping.
- Powdered Sugar (for dusting): Adds a final touch of sweetness.
- Fresh Raspberries (for garnish): Adds a pop of color.
Instructions
- Preheat & Prepare: Preheat oven to 175°C (350°F) and line an 8×8 inch pan with parchment paper.
- Make Crumb Topping: Combine almond flour, sugar, almonds, and butter until crumbly.
- Prepare Crust: Whisk flour, powdered sugar, and salt; cut in cold butter until crumbly.
- Press & Bake Crust: Press into pan and bake for 15 minutes, until golden.
- Make Raspberry Swirl: Blend raspberries, sugar, and lemon juice; strain to remove seeds.
- Prepare Lemon Filling: Whisk sugar, eggs, lemon juice, zest, butter, and flour until smooth.
- Layer & Swirl: Pour half the filling, add raspberry swirl, and gently swirl.
- Finish & Top: Pour remaining filling and sprinkle with crumb topping.
- Bake: Bake for 20-25 minutes, until set and golden.
- Cool & Chill: Cool completely, then refrigerate for at least 2 hours.
- Cut & Serve: Cut into squares, dust with powdered sugar, and garnish.
Notes
For a cleaner cut, chill the bars thoroughly before slicing. Toasting the almonds enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: lemon bars,raspberry,almond,crumb topping,dessert,baking,sweet,tangy,fruit