Raspberry Lemon Bars

Recipe by MarieRynr
READY IN: 1hr 5mins
YIELD: 16-20 bars




  • Preheat the oven to 350°F and spray a 9- inch square pan with nonstick cooking spray.
  • Combine all the ingredients for the crust in a medium bowl and stir with a wooden spoon until a soft dough forms.
  • Press evenly into the prepared pan.
  • Chill for 10 minutes.
  • Bake the crust for 15 minutes, then let cool in the baking pan for 15 minutes.
  • Combine all the ingredients for the lemon topping in a bowl and whisk until blended.
  • Spread the raspberry preserved evenly over the baked crust.
  • Pour the lemon topping over the raspberry layer.
  • Place in the preheated oven and bake for 20-25 minutes.
  • Lower the oven temperature to 325°F and bake for 20-25 minutes longer, or until the topping is set.
  • Transfer the pan to a wire rack and let cool completely.
  • Refrigerate for at least 1 1/2 hours before cutting.
  • Store at room temperature, or in the refrigerator if you prefer chilled squares.