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Raspberry Lemon Bars

Raspberry Lemon Bars are made with a pouch of store bought sugar cookie dough for the crust. The fresh raspberries and lemon juice in the recipe make this a delicious and easy treat made in a 13x9 inch pan.
Course Dessert
Cuisine American
Keyword bars, premade cookie pouch, raspberries
Prep Time 20 minutes
Servings 12

Ingredients

  • One 17.5 oz pouch sugar cookie mix
  • Use the butter and egg called for on the cookie mix pouch to make the dough
  • 1 Tablespoon lemon zest

Filling

  • 1 cup fresh raspberries
  • 3 eggs slightly beaten
  • 1 cup white sugar
  • 3 Tablespoons all purpose flour
  • 1 Tablespoon lemon zest
  • 1/4 cup lemon juice
  • powdered sugar, to dust the bars with after they are baked

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 13x9 inch baking pan.
  • Place the cookie base ingredients (sugar cookie pouch plus the egg and butter called for on the cookie pouch) into a large bowl. Mix the ingredients together with a spoon until they form a soft dough.
    Press the soft dough into a lightly greased 13x9 inch baking pan. Bake the cookie base for about 15 minutes or until light golden brown.
    Sprinkle the fresh raspberries onto the crust. Lightly press the raspberries into the crust.
    Place the 3 eggs, sugar and flour in a medium bowl, whisk the ingredients together until well incorporated. Stir in 1/4 cup of lemon juice and 1 Tablespoon lemon zest. Pour the mixture over the raspberries on the crust.
    Bake at 350 degrees for 18 to 22 minutes or until center is set. Let the bars cool completely. When you're ready to serve them, sprinkle the top of the bars with powdered sugar.
    Cover and refrigerate any leftover bars.