Description
These Creamy Lemon Bars with Browned Butter Raspberries offer a delightful balance of tangy lemon filling resting on a buttery Ritz cracker crust. The luscious bars are topped with fresh raspberries gently tossed in nutty browned butter and zesty lemon, creating a refreshing and indulgent dessert perfect for any occasion.
Ingredients
Crust
- 1 sleeve Ritz crackers, finely crushed into crumbs (about 1 1/2 to 2 cups crushed crackers)
- 6 tablespoons salted butter, melted
- 2 tablespoons brown sugar
Lemon Filling
- 1 large egg + 2 large egg yolks
- 1 can (14 ounce) sweetened condensed milk
- 2 teaspoons lemon zest
- 1 cup freshly squeezed lemon juice, preferably from Meyer lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Browned Butter Raspberries
- 4 tablespoons salted butter
- 1 tablespoon lemon zest
- 1 1/2 cups fresh raspberries
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F. Line an 8×8 inch square baking dish with parchment paper to prevent sticking and make removal easier.
- Make and Bake Crust: In a small bowl, combine the finely crushed Ritz cracker crumbs, melted salted butter, and brown sugar. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 15 minutes or until the crust is lightly golden on top.
- Prepare Lemon Filling: In a medium bowl, whisk together 1 whole egg and 2 egg yolks until combined. Add the sweetened condensed milk, lemon zest, freshly squeezed lemon juice, vanilla extract, and kosher salt. Whisk thoroughly to create a smooth, creamy lemon filling.
- Bake Lemon Bars: Pour the lemon filling over the pre-baked crust in the baking dish. Return it to the oven and bake for 15 to 17 minutes, or until the filling is just set and no longer jiggles significantly.
- Cool and Chill: Allow the lemon bars to cool completely at room temperature. Then, transfer the pan to the refrigerator and chill for at least 2 hours, or overnight, to let the bars set fully.
- Prepare Browned Butter Raspberries: While the bars chill, melt 4 tablespoons of salted butter in a skillet over medium heat. Let the butter cook until it browns lightly and gives off a toasted aroma, about 2 minutes, stirring frequently to prevent burning. Remove from heat, stir in 1 tablespoon lemon zest, then gently fold in the fresh raspberries to coat them evenly.
- Serve: Once chilled, cut the lemon bars into squares. Spoon the browned butter raspberries over each bar just before serving. Store any leftover bars covered in the refrigerator for up to 4 days.
Notes
- Using Meyer lemons for juice and zest adds a sweeter, less acidic lemon flavor that complements the creamy filling.
- Press the cracker crust firmly to ensure it holds well during baking and serving.
- Be careful not to overbake the lemon filling; it should be just set to keep it creamy.
- Browned butter adds a deep, nutty flavor to the raspberries, elevating the dish unexpectedly.
- Bars can be made a day ahead to save time; just keep refrigerated until ready to serve.
