Lemon Raspberry Bars Recipe

Imagine biting into a dessert where sweet meets tangy in perfect harmony: that’s the magic of Lemon Raspberry Bars. Buttery, melt-in-your-mouth shortbread anchors a luscious lemon custard swirled with real raspberries, then all is dusted with powdered sugar for a finish that’s pure sunshine. Whether you need a crowd-pleasing treat or an afternoon pick-me-up, these vibrant bars deliver both eye-catching color and fresh flavors in every bite.

Ingredients You’ll Need

Let’s talk about what goes into making these Lemon Raspberry Bars truly unforgettable. Each ingredient is simple, but together, they create a balance of texture and flavor that will have everyone reaching for seconds!

• Granulated sugar (½ cup plus 1 cup): Sweetens both the crust and the zesty filling, and helps provide that delightful chew.
• Lemon zest (from 1 lemon for the crust, and 2 more for the filling): Intensifies the citrus aroma and provides a beautiful burst of color.
• Unsalted butter (1 cup, softened): Lends the shortbread base its rich, melt-in-your-mouth texture.
• Pure vanilla extract (1 teaspoon): Adds depth and a warm undertone to round out the tart lemon flavor.
• Sea salt (¼ teaspoon for crust, ⅛ teaspoon for filling): Brightens all the flavors and keeps the sweetness in check.
• All purpose flour (2 cups for crust, ½ cup for filling): Provides structure to both the soft shortbread and the tender, creamy filling.
• Eggs (3 large): Essential for setting the luscious, curd-like filling.
• Raspberries (1 cup, defrosted if frozen): Give a burst of tangy berry flavor and a gorgeous ripple of color through each bar.
• Lemon juice (½ cup, freshly squeezed): The backbone of that tangy, lip-smacking filling you’ll want more of.
• Powdered sugar (3 tablespoons, for topping): A snowy finishing touch that’s both pretty and sweet.

How to Make Lemon Raspberry Bars

Step 1: Prepare the Pan and Preheat

Start by preheating your oven to 355°F (180°C). Grab an 8” square baking pan, brush a little oil inside, and line it with parchment paper. For perfectly squared edges, make one slit at each corner of your parchment — this will help it nestle snugly, making cleanup and bar removal a dream.

Step 2: Make the Lemon Shortbread Base

In a large mixing bowl, combine ½ cup of sugar with the zest from one lemon. Use your fingers to massage the zest into the sugar until it’s fragrant and the sugar turns a pale yellow. Add in your softened butter, and beat until creamy, smooth, and lighter in color. Blend in the vanilla and salt, then sift in the flour. Fold everything together just until you don’t see dry streaks. Press the dough into your prepared pan, working a thin edge up the sides to create a border — this will hold the filling in place.

Step 3: Bake the Shortbread Crust

Place the pan in the preheated oven and bake for 20-25 minutes. The edges should look lightly golden and the top matte, not shiny. While your kitchen fills with that dreamy buttery scent, start on the filling!

Lemon Raspberry Bars Filling

In a large non-metal bowl, rub 1 cup sugar with the zest from two lemons using your fingers until moist and fragrant. Stir in ½ cup flour to prevent lumps. Gently whisk in three eggs and ⅛ teaspoon of salt just until combined — you’re aiming for smoothness, not froth! For the raspberries, mash and strain them to get ¼ cup puree. Whisk the lemon juice and raspberry puree into the filling, stirring softly so you don’t introduce bubbles.

Step 5: Assemble and Bake

Once the crust is baked, pour the lemon raspberry filling directly over the shortbread (don’t move the parchment). Pop any large air bubbles with a toothpick, then return to the oven for 17-20 minutes. The bars are done when the edges are fully set and the center just barely jiggles — it shouldn’t look watery.

Step 6: Cool, Finish, and Slice

Let the pan cool at room temperature for two hours, then transfer to the fridge for at least one more hour to fully set — this wait makes all the difference for nice, tidy slices! Carefully lift the bars out of the pan using the parchment, dust with powdered sugar right before serving, and cut into 12-16 pieces.

How to Serve Lemon Raspberry Bars

Garnishes

A generous dusting of powdered sugar on top is a classic choice, but you can also add a twist of extra lemon zest or a scattering of fresh raspberries right before serving for added flair. A few edible flowers can also make your Lemon Raspberry Bars brunch or tea-party ready.

Side Dishes

Amp up your dessert spread by pairing Lemon Raspberry Bars with something creamy like vanilla ice cream or lightly sweetened whipped cream. A cup of Earl Grey or chamomile tea is a fantastic beverage match, balancing the citrusy zing with a soothing sip.

Creative Ways to Present

For special occasions, stack the bars on a tiered stand, or arrange them in colorful cupcake wrappers for grab-and-go ease. For a festive dessert tray, alternate with other berry bars or petite lemon tarts and scatter some dried raspberry crumble over the top for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Lemon Raspberry Bars keep beautifully in the fridge for up to four days. Place them in an airtight container, with a sheet of parchment between layers if you’re stacking. This helps prevent sticking and keeps them as fresh as the day they were baked.

Freezing

Yes, you can freeze Lemon Raspberry Bars! Once cooled and sliced, arrange the bars in a single layer on a tray and freeze until solid. Transfer to a freezer bag or airtight container with parchment between layers. They’ll hold their flavor and texture for up to two months; just thaw overnight in the fridge when you’re ready to enjoy.

Reheating

These Lemon Raspberry Bars are best served chilled or at room temperature, so reheating isn’t usually necessary. But if you prefer them slightly warm, let them sit out of the fridge for 10 to 15 minutes. Avoid microwaving, as it may affect the texture and dissolve that delicate dusting of powdered sugar.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice really makes all the difference here, giving the filling a bright, zippy taste you just can’t match with the bottled kind. If you’re in a pinch, bottled will work, but the bars might not have that same citrusy sparkle.

Can I make these Lemon Raspberry Bars gluten-free?

Absolutely! Substitute the all purpose flour with a high-quality gluten-free blend (ideally one formulated for baking). The texture will be slightly different, but you’ll still get that sensational flavor pairing.

Can I use frozen raspberries?

Yes, and they’re actually a great choice year-round! Just be sure to thaw them completely and mash/strain as instructed to measure out the correct amount of puree for the recipe.

Why should I avoid using a metal bowl for the filling?

The acidity of the lemon can react with metal, resulting in an unpleasant metallic flavor in the filling. A glass or ceramic bowl keeps your Lemon Raspberry Bars tasting fresh and bright.

How do I get perfect, clean slices?

For those neat bakery-worthy bars, use a long sharp knife, wipe it clean between cuts, and make sure the bars are fully cooled and chilled before slicing. This helps prevent sticking and keeps those vibrant layers crisp and defined.

Final Thoughts

If you’re craving a treat that’s bursting with color, flavor, and a touch of nostalgia, Lemon Raspberry Bars are the answer. There’s nothing like sharing a batch with friends or savoring a slice on a sunny afternoon. Give this recipe a try — you’ll be amazed at how easy and rewarding baking these bars can be!

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