Abby's Lemon Raspberry Dessert Bars

These lemon raspberry bars are a delicious, light, and refreshing summer dessert! I made them for my family and they absolutely loved them. It is sweet and tart all at the same time.

1
Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
6 hrs
Total Time:
7 hrs
Servings:
10
Yield:
10 servings

Ingredients

Shortbread:

  • 1 cup flour

  • ½ cup butter, softened

  • ¼ cup granulated sugar

Raspberry Filling:

  • 2 tablespoons cold water

  • 2 teaspoons unflavored gelatin

  • 16 ounces fresh raspberries

  • ½ cup granulated sugar

  • 1 teaspoon lemon juice

Lemon Mousse:

  • 1 tablespoon cold water

  • 1 teaspoon unflavored gelatin

  • 2 tablespoons boiling water

  • 1 cup heavy cream, cold

  • ½ cup granulated sugar

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon extract

  • 1 drop yellow food coloring, or as desired

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Blend together flour, butter, and sugar using an electric mixer in a medium-sized bowl. Press shortbread mixture into the bottom of an ungreased 9x9-inch baking pan.

  3. Bake in the preheated oven until firm and golden brown, 15 to 20 minutes.

  4. Place cold water in a bowl to prepare raspberry filling. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute.

  5. Puree raspberries using a food processor. Press berry puree through a fine mesh sieve into a medium saucepan; discard the seeds. Stir in gelatin mixture, sugar, and lemon juice.

  6. Bring mixture to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently while skimming foam from sides of saucepan using a slotted spoon, about 5 minutes. Reduce heat to medium-low. Cook, stirring frequently until bright in color, thickened, and reduced by half, 8 to 10 minutes.

  7. Pour raspberry filling over shortbread and let cool completely, about 2 hours.

  8. Place cold water for lemon mousse in another bowl. Sprinkle gelatin over water; stir. Let stand to soften, about 1 minute. Add boiling water; stir until gelatin is completely dissolved. Mixture will be clear.

  9. Combine heavy cream, sugar, lemon juice, lemon extract, and yellow food coloring in a large, cold, mixing bowl. Beat mixture at medium speed with an electric mixer until stiff peaks form. Pour in gelatin mixture and beat until well blended. Pour lemon mousse over firm raspberry filling and spread to cover. Allow to set completely, about 4 hours, before cutting into bars.

Cook's Notes:

You can substitute frozen raspberries for fresh, if desired.

Nutrition Facts (per serving)

331 Calories
18g Fat
40g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 331
% Daily Value *
Total Fat 18g 24%
Saturated Fat 11g 57%
Cholesterol 57mg 19%
Sodium 76mg 3%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 12%
Total Sugars 27g
Protein 3g
Vitamin C 12mg 58%
Calcium 31mg 2%
Iron 1mg 5%
Potassium 104mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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