Lemon Raspberry Swirl Bars: Your New Favorite Easy Dessert
Lemon Raspberry Swirl Bars are a vibrant dessert combining tangy lemon and sweet raspberries, perfect for summer gatherings.
Equipment
- 8x8 inch baking dish
Ingredients
Ingredients
- 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
- 1/2 cup granulated sugar adjust according to taste for reduced sweetness
- 1/4 teaspoon salt essential for balancing the sweetness
- 1/2 cup unsalted butter melted
- 1 large egg no substitutes recommended
- 1 teaspoon vanilla extract can be exchanged for almond extract for a different taste
- 1 cup fresh raspberries or frozen, thawed
- 2 tablespoons fresh lemon juice lime juice makes a delightful substitute
- 1 teaspoon lemon zest optional but adds an impactful citrus burst
- 1 cup powdered sugar dust on prior to serving
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Pour in the melted unsalted butter, add the large egg, and mix in the vanilla extract. Stir until well combined.
- Spread the batter evenly into the prepared baking dish using a spatula.
- In another bowl, mash the raspberries and mix them with lemon juice and lemon zest until just slightly chunky.
- Drop spoonfuls of the raspberry mixture over the top of the batter and gently swirl it into the batter.
- Bake for 25-30 minutes or until the edges turn golden brown and a toothpick comes out clean from the center.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and cut into squares.