Bright, sweet and perfectly tart, these Raspberry Lemon Bars are a beautiful twist on the classic lemon bar. A buttery shortbread crust forms the perfect base for a smooth lemon filling swirled with fresh raspberries, creating a balance of rich and refreshing flavors in every bite.
The vibrant pink hue and dusting of powdered sugar make these bars just as pretty as they are delicious. They are easy to prepare, bake beautifully in one pan and chill into neat slices that are perfect for serving at gatherings, holidays or afternoon treats.
Whether you are making them for spring celebrations, summer parties or simply because you are craving something citrusy and sweet, these raspberry lemon bars deliver bright flavor and bakery-style results at home.
Yield: 12 bars
Equipment
9×9 Baking Dish
Parchment Paper
Prep Time
20 minutes
Bake Time
35–40 minutes
Idle Time
1 hour 15 minutes
Ingredients
Shortbread Crust
- 1 ½ cups all purpose flour
- ½ cup white granulated sugar
- ¾ cup unsalted butter, cubed and softened
Filling
- 2 cups raspberries
- ½ cup white granulated sugar
- ½ cup all purpose flour
- 3 eggs
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
Garnish
- Powdered sugar
- Fresh raspberries
Directions
Prepare the crust first. In a mixing bowl, add the flour and sugar. Whisk together with a fork.
Then add in the cubed, softened butter and blend together with a fork or pastry cutter.
It will be slightly crumbly when thoroughly mixed. Transfer this into a square baking dish lined with parchment paper. Press this dough into the pan, spreading evenly.
Place the crust in the freezer for 15 minutes. Preheat the oven to 350 degrees Fahrenheit. Once the crust has chilled, bake in the oven for 10 to 15 minutes, until lightly browned. Let cool while making the lemon and raspberry filling.
In a mixing bowl, add the rinsed raspberries. Mash them with a fork until a raspberry paste has formed. Add in the eggs, sugar, lemon juice and lemon zest.
Add flour and whisk together for about a minute until the mixture is thoroughly combined.
Pour the raspberry lemon mixture on top of the cooled shortbread crust and spread evenly.
Bake in the oven for another 25 to 30 minutes or until the top is almost completely set and the bars are slightly jiggly. Remove from the oven and let cool completely. Then refrigerate the bars, covered, for at least an hour to chill.
Dust with powdered sugar before cutting and serving.
