Raspberry Citrus Bars

READY IN: 1hr 25mins
Recipe by Hey Jude

These tasty bars are a takeoff on my all-time favorite lemon bars. I found this recipe in the June, 1994 issue of Better Homes and Gardens.

Top Review by J-Lynn

Really, really delish! I did not use orange peel because of personal preference, and the lemon was just right for us! These are very tasty. But I must say that I wish they weren't so high in fat! (Because it's more like 16 servings, not 30!)

Ingredients Nutrition

Directions

  1. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
  2. Add the 3/4 C powdered sugar.
  3. Beat until combined.
  4. Add the 2 cups flour; beat until combined.
  5. Press mixture onto the bottom of a greased 13x9-inch baking pan.
  6. Bake in a 350° oven for 20 minutes or till golden.
  7. Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder.
  8. Beat for 2 minutes with an electric mixer till combined.
  9. Sprinkle berries over crust.
  10. Pour filling over berries, arranging berries evenly with a spoon.
  11. Bake in a 350° oven for 30-35 minutes or till light brown and filling is set.
  12. Cool thoroughly in the pan on a wire rack.
  13. Cut into bars.
  14. Just before serving, sprinkle with powdered sugar.
  15. To store, cover and chill for up to 2 days.
  16. Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months.
  17. Thaw, covered, in the refrigerator for 24 hours.

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