Raspberry Lemon Bars
kodiakcakes.com/blogs/recipes/raspberry-lemon-bars
- Calories 374
- Protein 11g
- Total Fat 19g
- Carbs43g
Classic lemon bars had a good run, but these Raspberry Lemon Bars might just steal this week’s dessert spotlight. Use our seasonal Raspberry Lemon flavor if you’ve got it, or start with Buttermilk and add your own raspberry and lemon twist. A buttery, golden crust meets a bright, citrusy filling, while fresh raspberries bring just the right pop to every bite. It’s the kind of upgrade that takes a familiar favorite and makes it a little more... wild. Share ’em if you want—but be warned, one bite in and your classic lemon bar recipe might just be out of a job.
Recipe provided by Kitchen McCabe
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
Ingredients
Crust:
- 1-3/4 cup Kodiak Raspberry Lemon Power Cakes Flapjack & Waffle Mix*
- 8 ounces (2 sticks) butter, melted
- 1/2 cup powdered sugar
Filling:
- 4 eggs
- 3/4 cup Kodiak Raspberry Lemon Power Cakes Flapjack & Waffle Mix
- 1/2 cup lemon juice
- 1 cup fresh raspberries
- Zest from 1 large lemon
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon heavy cream
*Alt: Kodiak Raspberry Lemon Power Cakes can be substituted with Kodiak Buttermilk PowerCakes. Just add in 1 teaspoon lemon zest to your crust.
Directions
- Preheat the oven to 350° F. Line a 9x13” baking pan with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the Kodiak mix and powdered sugar. Add melted butter and mix until a dough forms. Press evenly into the bottom of the prepared pan.
- Bake for 20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
- In another bowl, whisk together the eggs, sugar, baking powder, lemon juice, lemon zest, heavy cream, vanilla, and Kodiak mix until smooth.
- Sprinkle the raspberries evenly over the crust, then pour the lemon mixture over the top.
- Bake for 30–35 minutes, or until the center is set and no longer jiggles.
- Let cool completely. Lift out using the parchment, slice into bars, and serve.
*Pro Tip: Sprinkle with powdered sugar before serving, if desired.