Lemon Raspberry Crumb Bars
Servings: 16 Servings
Ingredients
For the shortbread crust
- 10 tablespoons unsalted butter softened
- ⅓ cup powdered sugar
- 1 ½ cups all-purpose flour
For the crumb topping
- 1 cup all-purpose flour
- ½ cup unsalted butter cold and cubed
- ½ cup light brown sugar
For the lemon cream cheese layer
- 8 ounces block-style cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice *See note
- 1 to 1 ½ tablespoons lemon zest
- ½ teaspoon vanilla extract
For the raspberry layer
- 1 ¾ cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
To make the crust
- Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper ,and set it aside.
- In a medium bowl, cream the butter and powdered sugar until smooth. Add the flour, and mix until a soft dough forms.10 tablespoons unsalted butter, ⅓ cup powdered sugar, 1 ½ cups all-purpose flour
- Press the dough evenly into the bottom of the prepared pan, and refrigerate for 30 minutes.
- Use a fork to poke holes across the surface. Bake for 18 to 22 minutes, until lightly golden brown and set in the center.
To make the crumb topping
- While the crust bakes, make the crumb topping. In a medium bowl or food processor, combine the flour, butter, and brown sugar until crumbly. Refrigerate until ready to use.1 cup all-purpose flour, ½ cup unsalted butter, ½ cup light brown sugar
To make the lemon cream cheese filling
- In a medium bowl, beat the cream cheese and granulated sugar until smooth.8 ounces block-style cream cheese, ⅓ cup granulated sugar
- Add the egg, flour, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and creamy.1 large egg, 1 tablespoon all-purpose flour, 1 tablespoon fresh lemon juice, 1 to 1 ½ tablespoons lemon zest, ½ teaspoon vanilla extract
To make the raspberry layer
- In a separate bowl, toss the raspberries with the sugar and cornstarch.1 ¾ cups fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch
Assemble and bake
- Once the crust has cooled slightly, spread the lemon cream layer evenly over the crust.
- Spoon the raspberries over the cream layer. Then, break the crumb topping into pieces and sprinkle it evenly over the raspberries.
- Bake for 32 to 38 minutes, or until the crumb topping is lightly golden and the center looks mostly set.
- Cool completely at room temperature, then refrigerate for at least 2 to 3 hours before slicing.
Notes
- It's very important to cut a lemon open and smell it to determine how potent it is. If it smells faint, consider adding a 1/4 to 1/2 teaspoon of lemon extract to the filling.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- More tips, step-by-step photos, in depth storage info, and FAQs are below the recipe!
Nutrition Facts
Lemon Raspberry Crumb Bars
Serving Size
1 slice
Amount per Serving
Calories
307
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
55
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
59
mg
20
%
Sodium
153
mg
6
%
Potassium
79
mg
2
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
606
IU
12
%
Vitamin C
5
mg
6
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
