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.
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.
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.
With a large, heavy knife, cut off the edges, then cut into squares the size you prefer. Dust with powdered sugar and serve.
Oh wow, those look divine! Less sweet for me, thank you! xo
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Thank you Kathryn, I’m glad you liked my less sweet version! They tend to disappear just as quickly! 🙂
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Yes, I am not a huge sweet eater but I love slightly sweet lemon treats. 🙂
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Same here! 🙂
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They look lovely, lemon and raspberries make a perfect combination. A great treat!
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Thank you Daniela, I’m glad you liked them. I love the original ones, but the addition of the raspberry added so much, I will definitely make it again. 🙂
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Yummy, these look delicious!!! I will have to try them.
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Hi Ana, nice to hear from you!
I’m glad you liked the recipe. Hope you’ll enjoy making it. 🙂
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Sometimes you can and should mess with a classic recipe. These look over the top delicious.
Yum,
Tracey
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Thank you Tracey, I’m glad you liked my version. 🙂
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Looks so yummy!
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Thank you, I’m glad you liked the recipe! 🙂
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I agree with Tracey! These look even better!
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Thank you Jen, I’m glad you liked my version. I too agree with Tracey, sometimes the classics need change. 🙂
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Your bar looks pleasantly yum! – I have tried rhubarb bars for the last one month but always ended up in a thick crumble cake LOL
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Thank you, I’m glad you liked the recipe. 🙂
I haven’t tried rhubarb bars yet, but the “thick crumble cake” sounds quite tasty!
I like to use rhubarb in upside down cakes. You can find the recipe here if you’re interested. 🙂
https://ronitpenso.wordpress.com/2013/06/21/upside-down-rhubarb-cake/
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Thank you always for your great recipes! Looks good! I’ll definitely try it.
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My pleasure. Hope you’ll enjoy it. 🙂
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So decadent! I would love me some 😀
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Thank you Freda, I’m glad you liked these tasty bars. They are indeed quite decadent, which is why I find cutting them into smaller portions helps a lot! 🙂
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Do you think I could use fresh/frozen berries instead of the jam? This looks so lovely yet simple, definitely want to try your recipe!
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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! 🙂
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I love this dessert with the combination of raspberry and lemon. I agree about too much lemon and sugar in recipes – I seem to cut back as well.
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Thank you Judi, I’m glad you liked this version. The raspberries added a different type of tartness and sweetness. Well worth trying. 🙂
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I have to be gluten free, but these seem so easy to convert. And, oh my goodness, I love raspberries. What a lovely recipe. Thank you.
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They are mini bites of deliciousness! I love bars with soft gooey centers😊
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Thank you Marisa, I’m glad you liked these tasty lemony treats. 🙂
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ooh I havent been here for some time and I see you changed your blog a bit. I love it, it looks so nice 🙂 and to the recipe: great as always
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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. 🙂
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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.
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Thank you Mary, I’m glad you liked the recipe. I’ve tried it with store bought raspberry jam as well (I prefer unseeded) and it came out just as tasty. So no need to wait…. 🙂
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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
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Thank you Judie! These little treats are a favorite of mine and I’m glad you liked them too. The combination of lemon and raspberries is really irresistible! 🙂
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Wow, another lemon recipe! Super!! 🙂 🙂 Let me know, if we can replace the eggs with anything else in the lemon layer Ronit? Just asking if its possible…
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Thank you Sakshi, I’m glad you liked the recipe. I do love citrus in general and lemons in particular, so no wonder this is another lemony recipe… 🙂
I’m afraid I can’t think of a substitute. The eggs are crucial in the lemon layer. Sorry! 🙂
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I too love lemony recipes 😀 Alright, no issues, thanks dear 🙂
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Gosh Ronit these look so gorgeous! The combination of lemon and raspberry must taste so good!
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Thank you Indu, I’m glad you liked the recipe.
I love the combination of lemon and raspberries and will definitely make these again. 🙂
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I liked the concept of baking ‘mini squares’ too – thank you for inspiring me! 🙂
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I hope you’ll enjoy these little treats.It’s easier to serve them in this size and it’s easier on the conscious as well… 🙂
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yes exactly!
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Oh. nom. Especially love the swirling 🙂 Love how you lined them up.
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Thank you Liz, I’m glad you liked the recipe. These small treats disappeared very quickly… 🙂
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I like my lemon desserts to be on the tart side and yours sound perfect. Definitely a nice summer treat.
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Thank you Karen, I’m glad you liked the recipe. It’s definitely on the tart side, which I also prefer. 🙂
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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.
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Thank you Sheryl, I’m glad you liked my version. I hope you’ll enjoy the recipe. I’ll be happy to hear your comments. 🙂
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A very elaborate description, and beautiful photography.
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Thank you for your nice comment. I appreciate your feedback. 🙂
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Hello Ronit, I want to nominate you for Blogger Recognition Award:)) hopefully you will accept it. Its a form of online award given by one blogger to another. Here is the link. https://keralas.live/2016/06/27/blogger-recognition-award/ You may use image of your choice. Thank you. I visited your site several times; to nominate you, but I wasn’t sure if you will accept it. Thanking you. Sumith.
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Thank you Sumith, I appreciate the nomination. I’m sorry that for lack of time I cannot participate in the awards scene. Hope you’ll keep on enjoying my blog as much as I enjoy yours. 🙂
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I love lemon desserts, and this sounds especially tempting. 🙂
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Thank you Tonya, I’m glad to find another lemon desserts fan! 🙂
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I am going to try them with gluten free flour. I will let you know how they come out. Wish me luck!
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Thank you, I’m glad to know. I hope the recipe will work well with gluten free flour. I’ll be happy to hear your comments.
Good luck! 🙂
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Excellent recipe!
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so pretty – and yummy! Anything with lemon gets my vote 🙂
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Thank you! Same here when it comes to lemons… I’m glad you liked it too. 🙂
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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!
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Better late than never! 🙂
I’m glad you liked the recipe. I’m sure your homemade raspberry jam will be perfect here. Hope you’ll have a great time with your guests. 🙂
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Reblogged this on On the Road Cooking and commented:
These look luscious😋
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I love this combination! Great recipe!
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Thank you Diane. 🙂
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Lemon and raspberry, killer combo… 😋😋
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Thank you Deeksha, glad you liked it. 🙂
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