Mini Lemon Raspberry Squares Ronit Penso

Mini Lemon Raspberry Squares

Mini Lemon Raspberry Squares Ronit Penso

Lemon bars are among my favorite cookies; the contrast between the crispy buttery dough layer and the lemon cream on top is almost addictive for me.
Unfortunately, too many times the bars are too large and are made with a thick dough layer, covered with a thick, overly sweet lemon layer, which is far from soft and creamy, as it should be.
Therefore, I usually end up making the bars myself, exactly the way I like them:  thin dough layer, a bit less sugar, and shorter baking time, to make sure the lemon layer is still pleasantly gooey and moist.
Another difference to the more familiar bars, is that I cut the bars into different sizes, from medium to very small. This allows me to serve the squares in different ways: the tiny squares are just perfect for buffets or finger food party, while the medium size ones can be served on a plate, with some whipped cream and berries, to create an easy and light dessert. Both sizes are obviously also great as a snack anytime.
I’m sure you’ll love them too, once you’ll try them.

Notes:
* In the version I’ve made here, I’ve decided to add some raspberry filling  from this post to the lemon layer.  It added a nice pinkish color and a more complex flavor. I will definitely repeat this again, with the homemade filling, or with store bought raspberry jam. For the original lemon-only version, simply omit it.
* If you prefer thicker squares, use a bit smaller pan. In this case you’ll have to adjust the baking times, so keep an eye while baking.
* I find the squares to be sweet enough, but if you prefer a sweeter version, increase the amount of sugar in the lemon layer to 1 cup.
* The bars can keep, in an airtight container in the fridge, for up to 3 days, or in the freezer, for up to a month. In this case, dust with added powdered before serving.

Makes:  70 mini squares (0.8”, 2cm), or 20 medium (1.5”, 4cm)
Prep time: 30 minutes
Baking time: 40 minutes

Ingredients:
For the dough layer:
1 cup flour
¼ cup sugar
1 stick (115 grams) butter, cold, cut into small cubes
Dash salt
For the lemon-raspberry layer:
2 XL eggs
Zest from ½ lemon
¼ cup fresh lemon juice
2/3 cup sugar
3 Tbs flour
Dash salt
1/3 cup raspberry filling or jam (see notes)
For dusting the squares:
¼ cup powdered sugar

1. Preheat the oven to 360F(180C). Line a 8” x 12” (20.5cm x 30cm) baking pan with baking paper.
2. The dough layer: process the flour, sugar, butter and salt to a fairly fine crumbly mixture. Press it into the lined pan and bake for 10-12 minutes, or until lightly golden. Take out of the oven, but keep the oven on. Let it cool a bit.
Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso
3. The lemon layer: in a bowl, whisk together the eggs, lemon zest and juice, sugar, flour and salt. Pour over the partially baked dough and spread with a spatula. Drop teaspoons of the raspberry filling or jam all over and mix gently with a fork, to create a marble pattern.
P1210336Mini Lemon Raspberry Squares Ronit Penso
Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso
Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso
4. Bake for 25 minutes, or until the lemon layer is set but still soft.
5. Let cool to room temperature in the pan. Holding the baking paper, transfer to a large cutting board.
Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso
With a large, heavy knife, cut off the edges, then cut into squares the size you prefer.  Dust with powdered sugar and serve.
Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso
Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso Mini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit PensoMini Lemon Raspberry Squares Ronit Penso Mini Lemon Raspberry Squares Ronit Penso

59 thoughts on “Mini Lemon Raspberry Squares

    • Tasty Eats Ronit Penso says:

      I haven’t tried so I’m not sure how it will work, as fresh/frozen berries will release more liquids that the cooked filling or jam.
      I guess you can give it a try with prolonging the baking time a bit, so that the lemon layer will still set with the extra liquids.
      Good luck and I’ll be happy to hear how it came out! :)

      Like

  1. maraki4 says:

    This is one of the recipes that when you see it you head straight to the supermarket to buy the necessary! Unfortunately I can’t right now but I will definitely make them!

    Like

    • Tasty Eats Ronit Penso says:

      Thank you Kristina for your compliments! :)
      I have to admit I was forced to change the look of the blog, as it turned out the theme I was using “has retired” – who knew themes can retire?… But now I got used to this one so all is well. :)

      Like

  2. marymtf says:

    Oh, yay! Ronit. Lovely combination of favourite ingredients. Not the season for raspberries here, though, so I will have to think of replacing them with jam till summer comes around.

    Liked by 1 person

  3. judilyn says:

    Be still, my heart! Lemon AND raspberry!!! This is raspberry AND blueberry season right now, and lemons are finally priced affordably. Bar cookies are always so much more appealing to me. Those little crispy devils called “cookies” are just too crunchily tempting to resist cramming dozens of them into one’s metabolism. Tart lemon = S – L – O – W it down!

    Virtual hugs,

    Judie

    Liked by 1 person

  4. Sheryl says:

    These squares look wonderful. I like how you adjusted the “standard” lemon bar recipe to create a much more interesting dessert. My raspberries will be ripe in a few days. The medium squares would be perfect with them.

    Liked by 1 person

  5. Nancy says:

    I may be late in ready this post, but being I just canned raspberry jam, I think my timing is impeccable…now I can make these squares! I’m having guests this weekend, and these bite sized morsels look like the perfect offering… Yummy!

    Liked by 1 person

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