Go Back
undefined

Lemon Raspberry Swirl Bars: Your New Favorite Summer Delight

Enjoy vibrant Lemon Raspberry Swirl Bars, a perfect summer dessert that combines tart lemons and sweet raspberries. Quick and easy to make, these bars are guilt-free and versatile.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if needed.
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter (melted)
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
For the Raspberry Layer
  • 1 cup Fresh Raspberries (or frozen, thawed)
  • 1/4 cup Fresh Lemon Juice Lime juice can be substituted for a different zestiness.
  • 1 teaspoon Lemon Zest
For the Finish
  • 1 tablespoon Powdered Sugar For dusting on top.

Equipment

  • 8x8 inch baking dish
  • mixing bowl
  • spatula
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish by greasing it lightly or lining it with parchment paper.
  2. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Melt the unsalted butter, let it cool slightly, and then add to the bowl along with a large egg and vanilla extract, stirring until fully incorporated.
  3. Transfer the batter into the prepared baking dish, using a spatula to spread it evenly across the bottom.
  4. In a separate bowl, gently mash the fresh raspberries using a fork, then stir in the fresh lemon juice and lemon zest, mixing well until blended.
  5. Dollop the raspberry mixture over the batter in the baking dish and swirl it through the batter gently with a knife or toothpick.
  6. Bake for 25-30 minutes, watching for the edges to turn golden brown. Insert a toothpick in the center; it should come out clean or with a few crumbs.
  7. Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. Freeze for up to 3 months wrapped in plastic wrap.