Raspberry Jam Bars
These raspberry shortbread bars have a buttery crust, bright raspberry filling, and tender crumb topping. They keep well, travel well, and slice into neat bars after a quick chill.
Servings: 16 bars
Ingredients
For the Crust and Crumble Topping
- 12 tablespoons butter softened, 170 grams
- ⅓ cup granulated sugar 67 grams
- ¾ teaspoon salt
- Zest of 2 lemons
- 1 ¾ cups all-purpose flour 210 grams
For the Jam Filling
- ¾ cup raspberry jam
- 1 tablespoon fresh lemon juice
Instructions
- Heat the oven to 350°F. Line an 8×8-inch metal pan with parchment paper or foil, leaving an overhang for easy removal. Lightly coat with nonstick spray.
- In a mixing bowl, stir the softened butter, sugar, salt, and lemon zest together with a spoon or electric mixer until smooth and creamy.
- Add the flour and stir just until large, soft crumbs form. The mixture will look crumbly but should hold together when squeezed.
- Scoop out about ¾ cup of the crumb mixture and set it aside for the topping.
- Firmly press the remaining mixture into an even layer in the bottom of the prepared pan, making sure to reach the corners.
- Place the pan in the freezer for 10 minutes to chill the crust before baking.
- Bake for 15 to 20 minutes, until the surface looks dry and the edges are just beginning to turn golden.
- While the crust bakes, stir the lemon juice into the jam until smooth. If the jam is very thick, warming it in the microwave for 10 to 15 seconds can make it easier to spread.
- When the crust comes out of the oven, spread the raspberry jam evenly over the hot crust, leaving a small border around the edges.
- Sprinkle the reserved crumb mixture evenly over the jam. Gently squeeze some of the crumbs together to create a few larger clusters for extra texture.
- Return the pan to the oven and bake for 22 to 28 minutes, until the topping is lightly golden and the jam is bubbling around the edges.
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to allow the jam to firm up for clean slices.
- Use the parchment overhang to lift the bars out of the pan before slicing.
Notes
Chill the crust before baking: A quick trip to the freezer helps the butter firm up, which keeps the shortbread from shrinking as it bakes and creates a more tender, buttery texture.
Don't overbake: The topping should be lightly golden and the jam should be bubbling around the edges. The bars will continue to firm up as they cool.
Use parchment paper: Lining the pan with parchment and leaving an overhang makes it much easier to lift the bars out before slicing.
Chill before slicing: Refrigerating the bars for at least 2 hours allows the jam to set, making the bars easier to cut into clean squares.
Room-temperature butter is best: The butter should be soft enough to mix easily but not melted. Melted butter can make the crumb mixture greasy instead of crumbly.
Measure the flour correctly: Spoon the flour into the measuring cup and level it off. Too much flour can make the crust dry and crumbly.
For clean slices: Chill the bars until the jam is firm, then lift them from the pan using the parchment overhang. Slice with a sharp knife, wiping the blade clean between cuts if needed.
Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze for up to 3 months in a freezer-safe container with parchment between the layers. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1bar | Calories: 170kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 115mg | Fiber: 1g | Sugar: 12g
