What a winner of a recipe! My niece is all over these the moment they're out. It's safe to say they're a smash.

Close your eyes and imagine the sun beaming down gently on the fields of the Midwest, the laughter of children playing, and a gentle breeze that carries the sweet promise of spring. There's something about this time of year that makes me want to bring that sparkle and freshness into my kitchen. That’s where these delightful Spring Lemon Bars with Raspberry Swirl come in. Lemon bars are a classic treat, beloved for generations, and for good reason! They combine that perfect tangy and sweet flavor that's sure to lift your spirits. Adding the raspberry swirl not only makes them pleasing to the eye but gives each bite an extra zing that marries beautifully with the lemon. Whether you're planning a family get-together, a picnic, or simply want to surprise your loved ones with a special dessert, these lemon bars are a true slice of spring that will impress and indulge any palate.

I love to serve these lemon bars with a light dusting of powdered sugar on top and fresh raspberries on the side for an additional pop of color and flavor. They are perfect after a meal of grilled fish or a light pasta salad. If it’s an adults-only gathering, they pair wonderfully with a crisp glass of Riesling or an icy lemonade for the whole family to enjoy.

Servings:

- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/8 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (approximately 2-3 lemons)
- 2 tablespoons lemon zest
- 3 tablespoons all-purpose flour
- 1/2 cup raspberry jam, seedless
- Powdered sugar for dusting

1. Preheat your oven to 350 degrees F and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Start by making the crust: combine 1 cup flour, 1/4 cup sugar, salt, and cubed butter in a medium bowl. Using a pastry cutter or your fingers, blend the ingredients together until the mixture resembles coarse crumbs. Press this mixture into the bottom of your lined pan and bake for 18-20 minutes or until the edges turn golden brown.

3. While the crust is baking, prepare your lemon filling. In a large bowl, whisk together eggs and granulated sugar until smooth. Add the fresh lemon juice and lemon zest, then sift in 3 tablespoons of flour and whisk until all ingredients are well blended.

4. Once the crust is ready, pour the lemon mixture over the hot crust and return it to the oven for another 18-20 minutes.

5. While the lemon layer is baking, warm the raspberry jam in a small saucepan or microwave until it can be drizzled.

6. Remove the pan from the oven and drizzle the warm raspberry jam on top of the lemon layer. Use a toothpick or knife to swirl the jam into the lemon filling, creating a beautiful raspberry swirl pattern.

7. Bake the bars for an additional 2-3 minutes to set the swirl.

8. Allow the lemon bars to cool to room temperature, then place them in the refrigerator to chill thoroughly before cutting them into squares.

9. When ready to serve, lift the bars out of the pan using the parchment paper overhang, dust with powdered sugar, and cut into squares.

- For those with nutty preferences, add a layer of finely chopped almonds or pecans to the crust mixture for a bit of crunch.
- If raspberry isn’t your jam, feel free to substitute with strained strawberry or blueberry preserves.
- For the finishing touch, try garnishing with a sprig of fresh mint or a dollop of sweetened whipped cream.
- If you have an egg allergy in the family, look into using an egg substitute that is suitable for baking.
- These bars can be quite tangy, so for those with a milder palette, feel free to cut back on the lemon juice and zest to suit your taste.

Remember, sharing food is like sharing love - and these lemon bars are a delightful way to show you care and to celebrate the brightness of the season. Enjoy, dear friends!