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+ servings

Lemon Raspberry Bars

Lemon Raspberry Bars are made with a shortbread crust, lemon curt and seedless raspberry jam.
Course Bars, Dessert
Cuisine All-American
Keyword lemon curd, raspberry jam, shortbread
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 8 x 8- inch square pan


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 10 oz jar lemon curd
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons powdered sugar


  • Heat oven to 350º
  • Lightly spray a 8 x 8 square baking pan with non-stick cooking spray.
  • Beat butter and sugar in a large bowl until creamy.
  • Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of prepared pan.
  • Bake 10 minutes. Remove from oven and cool slightly. Spread curd and seedless raspberry jam over baked layer, swirling together. Sprinkle remaining crumb mixture over top.
  • Bake an additional 25 minutes or until browned. Remove from oven and cool slightly.
  • Dust with powdered sugar and cut into squares.