Are you ready for a light, lemony dessert?
Raspberry Lemon Custard Bars are the perfect dessert for any time of the year, but especially when fresh raspberries are in season.
Get ready to wow your family and friends with these bars. A shortbread crust, a thick rich lemony custard, and raspberry topping make these an incredible dessert that is perfect for Easter or any Springtime occasion.
- 3 sticks butter, softened
- ⅔ cup sugar
- 3 cups flour
- 6 eggs
- 2 cups sugar
- 6 T flour
- 9 T fresh lemon juice
- 1 tsp lemon extract (optional)
- 1 cup crushed fresh raspberries
- powdered sugar for dusting
- lemon slices, whole raspberries, mint leaves for garnish (optional)
- Preheat oven to 350 degrees. Prepare two 9x13 pans by spraying with non stick pray or lining with parchment paper, leaving excess paper hanging over edge for easy removal after baking.
- In the bowl of an electric mixer, cream together butter and sugar on medium low speed. Add flour and mix until dough is formed. Press the dough into the bottom of baking pan.
- Bake pans for 15 minutes. While baking, prepare filling.
- In the bowl of electric mixer, whisk, egg and sugar until smooth. Add flour and mix, then add lemon juice and raspberries. Make sure raspberries are evenly distributed.
- Pour filling over crust. Return to oven and bake for 20 minutes more. Bars are custard-like and will not be completely set.
- Cool completely and dust with powdered sugar. Use parchment to lift bars out out of pan and cut into squares. Garnish with lemon, raspberries and mint, if desired.
We made this dessert for Easter and it was a wonderful balance to the heavier dishes we ate for the meal.
I love all things lemon and I especially love the combination of lemon and raspberry. The original recipe wasn’t especially strong in lemon flavor so I suggest adding 1 tsp of lemon extract if you have it. It really enhances the bright lemon flavor in this special dessert.
The original recipe also called for putting the bars in a 8×8 pan which made the crust very thick. I adapted it to put them into a 9×13 to make a thinner crust. I also doubled the recipe because desserts always go quickly at my house. You could easily cut in the recipe in half if you just want to make one pan.
What are some of your favorite foods to eat at Easter?