Lemon And Raspberry Bars Recipe

Name: Lemon And Raspberry Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lemons 2 thinly sliced, 2 zested and juiced; 2 cups granulated sugar + 5 tbsp; 1 cup butter softened + 2 tbsp; 11 eggs 5 separated; 3 cups all-purpose flour; 3 teaspoons baking powder; 2/3 cup milk; 4 tablespoons cocoa powder; 1 pound low fat quark cheese; 1 pound mascarpone cheese; 2/3 cup cornstarch mixed with a little water to make a slurry; 1 pound raspberries; powdered sugar for dusting

Servings: persons

4 lemons 2 thinly sliced, 2 zested and juiced
2 cups granulated sugar + 5 tbsp
1 cup butter softened + 2 tbsp
11 eggs 5 separated
3 cups all-purpose flour
3 teaspoons baking powder
2/3 cup milk
4 tablespoons cocoa powder
1 pound low fat quark cheese
1 pound mascarpone cheese
2/3 cup cornstarch mixed with a little water to make a slurry
1 pound raspberries
powdered sugar for dusting

1
Preheat oven to 400u00b0F. Place lemon slices on a baking sheet lined with parchment paper and sprinkle with 3 tbsp sugar. Place in oven for 10 mins until caramelized then remove from oven and set aside to cool completely.
2
Meanwhile, grease and flour a 13x15 inch rimmed baking tray. Cream butter and 3/4 cup sugar. Add 6 whole eggs, 1 at a time. Fold in flour and baking powder then add milk and cocoa powder. Transfer to prepared pan, smooth and chill.
3
Turn oven down to 325u00b0F. Beat egg yolks with remaining sugar. Add quark (or cottage cheese, if using), mascarpone (or whipped cream cheese, if using), lemon zest and lemon juice. Add cornstarch slurry then spread over the cake base and smooth. Gently press in raspberries and bake for 45 mins. Remove from oven, set on wire rack and let cool.
4
To serve, dust with powdered sugar and decorate with lemon slices. Cut into pieces.

2599

kcal

Calories

153

Fat

216

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lemons 2 thinly sliced, 2 zested and juiced, 2 cups granulated sugar + 5 tbsp, 1 cup butter softened + 2 tbsp, 11 eggs 5 separated, and more.

Yes, Lemon And Raspberry Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon And Raspberry Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions