Raspberry Lemon Tart Bars

Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust!  We can’t stop eating these bars!

The combination of raspberry and lemon together in desserts is one of my faves! Our raspberry lemon cheesecake bars, lemon raspberry bars, and our lemon raspberry donuts all feature this spectacular flavor combination.

I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.

I am all about bar dessert recipes. Brownies are wonderful, cookies are delicious but I love a good bar. Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.

What Do I Need to Make Raspberry Lemon Bars?

Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:

For the Crust

• Buttermilk
• Egg Yolks
• Vanilla
• All-Purpose Flour
• Powdered Sugar
• Salt
• Butter

For the Filling

• Raspberries
• Sugar
• Eggs
• Sugar
• All-Purpose Flour
• Fresh Lemon Juice and Zest

The measurements for all of the ingredients can be found in the recipe card down below.

How Long Should Lemon Bars Cool Before Cutting?

After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!

Why are My Lemon Bars Runny?

Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piec

Strawberry crisp gets a little tropical glow up with a buttery, coconut studded, brown sugar crisp layered over an abundance of fresh strawberries. When summer strawberries are everywhere at their peak, you positively must try it!

Strawberry Crisp Recipe

There aren’t many recipes that scream summer quite as effectively as a strawberry crisp recipe. I bet if you think about it hard enough, you can even smell fresh strawberries in your mind.

Our recipe for strawberry crisp is a classic with a twist. The bubbling layer of fragrant, juicy strawberries is topped with a brown sugar crisp that gets a little extra boost in the chewy and crispy department from sweetened, shredded coconut.

This easy crowd pleaser had my husband, kids, and our friends all raving about it. If you don’t happen to be the fans of coconut that we are, you can swap it out with an additional ½ cup of oats and ½ cup of flour. The crisp works works well both ways.

Strawberry Crisp

This strawberry coconut crisp is delightful whether made with all-purpose flour and regular oats or gluten-free flour and gf oats. It’s one of the easiest desserts to make gluten free!

To make this berry crisp recipe, you’ll need the following ingredients:

• fresh strawberries
• oats
• flour (or a gluten-free flour such as brown rice or oat flour)<

Creamy Gruyere Baked Zucchini Squash Gratin

It’s time to take your average side dishes to the next level with this cheesy baked zucchini gratin! It’s creamy and packed full of zucchini, yellow squash, spinach and gruyere cheese.

Summertime means fresh fruits and vegetables from the garden! It’s the best! But come the end of summer, we are usually zucchini’d out. Anyone else? You can only have sauteed or steam zucchini so many times. That’s why we have the best zucchini bread, chocolate zucchini muffins, and zucchini cupcakes on the blog too. If you want more savory options, this baked zucchini gratin is phenomenal! Ooh, and our Mexican zucchini boats too!

I was watching a little Ina Garten one evening waiting for Cade to get home and I NEVER watch tv so I was totally excited to be soaking in a little inspiration. Ina (like we’re on first name basis) was cranking out a little zucchini and rice dish and I have been making my own low carb version ever since. 

Ingredients for Zucchini Au Gratin

You will need a few veggies, a couple of fresh herbs, two kinds of cheese, and a few other ingredients to make this delicious vegetable side dish. Here is your grocery list:

• Butter: adds flavor and keeps the veggies from sticking to the pan
• Olive Oil: cooks all the veggies before baking
• Zucchini: sliced thin
• Yellow Squash: sliced thin
• Shallot: adds flavor, if you don’t have a shallot, a yellow or white onion can be used instead
• Garlic: adds flavor
• Spinach: adds texture, nutrients and color
• Fresh Thyme: adds flavor, freshness
• Fresh Parsley: adds flavor, freshness
• Nutmeg: this might be surprising, but trust me…it adds a little pop of flavor
• Lemon Juice: adds a flavor pop, and cuts through the richness
• Salt and Black Pepper: adds flavor
• Eggs: acts as a binder to hold the casserole together
• Heavy Cream: adds richness
• Gruyere: adds such great flavor and makes the dish so gooey
• Parmesan: adds salty flavor and golden crispy topping

The measurements for each ingredient can be found in the recipe card down below.

How to Make Summer Squash Gratin

You don’t want a side dish that is super complicated, especially for during the summer. This recipe is so easy, which is exactly what you want! You can even make it a day ahead and pop it into the oven right before your dinner. Here are the basic steps:

1. Preheat the oven.
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The Best Peaches and Cream Pie Recipe

Who doesn’t like Peaches and Cream? Here’s a great way to enjoy this yummy combination in a fabulous pie with our all butter pie crust!

My friend Lisa brought me the most delicious, can’t-stop-eating-this-pie and my life has never been the same. Why haven’t I ever had a simple peaches and cream pie? IT’S SO GOOD! I think the secret is absolutely in the peaches. I know, you thought it would be the cream. But that’s just creamy and wonderful, it’s the peaches that can ruin everything and these peaches are really sweet and perfect! 

Lisa is one of those friends that you love instantly because she’s so real, and love forever because she’s loyal. I adore that, and I adore that no matter if I’m a hot mess or totally on my game she’s not only there, she won’t even notice. I want to be more like that.

Back to peaches and cream though…we are obsessed with the combo! Check out our peaches and cream muffins, peaches and cream crumble bars and peaches and cream overnight oatmeal. Everything about peaches with cream is just perfection!

Recommended Equipment

• Ultragel
• Pie Dish

Before You Begin…

You want to start by making the pie crust, blind baking it and letting it cool completely. If you don’t want to make your own crust, you can grab a store bought crust and bake it according to the instructions on the package.

Ingredients for Peaches and Cream Pie

• Pie Crust: You will need flour, unsalted butter, salt, sugar and ice water to make the pie crust.
• Cream Cheese: I highly recommend using full fat cream cheese. The texture just turns out better.
• Powdered Sugar: Sweetens up the cream layer and balances out the tang of the cream cheese.
• Heavy Cream: Whipping up the cream gives body, fluffiness and creaminess to the cream layer.
• Vanilla: Adds flavor
• Yellow Peaches: You want freestone peaches, like Early Elberta, that are ripe. Remove the pits and slice them. Peeling is optional.
• Sugar: Helps balance the tartness of the peaches. If your peaches seems super sweet, then you can reduce the sugar a little.
• Ultra Gel: Helps thicken the saucy peach layer.
• Water: Helps create a thick syrupy peach layer for the top of the pie.

The measurements for all the ingredients can be fo

Superfood packed Blueberry Salsa deliciously defies salsa convention. Blended blueberries are combined with jalapenos, onion, and lime juice to form the base of this non-traditional but stupendous snack you’ll crave all summer long.

Salsa with Strawberries

Is this a blueberry salsa? Is it a strawberry salsa? It’s both.

It’s a recipe for blueberry salsa with strawberries! The thick blueberry base positively bursts with bite sized pieces of fresh strawberry and they play so well together.

If you haven’t played around with fruit in your salsa, you’ve been missing out. Now is the time to remedy that!

Blueberry Salsa

Blueberries may be small, but they’re mighty in flavor and nutrition. When smashed or blended and gussied up with a little lime juice, fresh strawberries, cilantro, jalapeno pepper, and onion, they make a wonderfully scoopable salsa you won’t be able to stop snacking on.

While this berry salsa is incredible as a dip for tortilla chips, don’t stop there. Serve it scooped over last minute chicken, grilled chicken thighs, red chile chicken and black bean tacos, or spooned over balsamic ginger salmon, just to name a few options.

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