Lemon Raspberry Bars

Introduction

Lemon Raspberry Bars are a delightful combination of bright, tangy lemon and sweet, juicy raspberries nestled on a buttery shortbread crust. These bars are a perfect balance of tartness and sweetness, making them a refreshing and irresistible treat. With a smooth lemon custard flecked with bursts of raspberry, every bite is a vibrant celebration of flavors. Finished with a dusting of powdered sugar, they’re as stunning to look at as they are to eat.

These bars have a personal connection for me. I first baked them for a summer picnic, and they’ve since become a seasonal staple. The zingy lemon custard brings the sunshine, while the raspberries add a juicy, fruity twist that feels like summer in every bite. The shortbread crust, buttery and slightly crumbly, provides the perfect foundation, balancing the bright flavors above it.

Lemon Raspberry Bars are ideal for any occasion, from brunches to afternoon tea or as a refreshing dessert on warm days. Serve them chilled for the ultimate summer indulgence, or enjoy them at room temperature for a softer, melt-in-your-mouth texture. No matter how you serve them, they’re guaranteed to impress and delight everyone who tries them.

Perfect for:

Summer picnics and barbecues
Afternoon tea or coffee breaks
Holiday dessert trays
Citrus and berry lovers
Make-ahead desserts

Why You’ll Love This Recipe

Bright and Fruity Flavor: Combines the tartness of lemon with the natural sweetness of raspberries.
Perfect Texture: A buttery crust topped with smooth curd and juicy raspberries.
Elegant and Colorful: Vibrant hues make these bars as visually appealing as they are delicious.
Easy to Make: Simple steps and minimal equipment required.
Freezer-Friendly: Great for making ahead and enjoying later.

Preparation and Baking Time

Total Time: 1 hour 20 minutes
Preparation Time: 25 minutes
Baking Time: 35 minutes
Cooling and Chilling Time: 20 minutes
Servings: 16 bars
Calories per serving: Approximately 180-200 calories

Ingredients

Shortbread Crust:

1 cup all-purpose flour
¼ cup granulated sugar
½ cup unsalted butter, cold and cubed

Lemon Raspberry Filling:

¾ cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon lemon zest
⅓ cup fresh lemon juice (about 2 lemons)
1 cup fresh raspberries (plus extra for garnish)

Topping:

Powdered sugar, for dusting
Additional raspberries and lemon slices, for garnish (optional)

Ingredient Highlights:

Fresh Lemon Juice and Zest: Delivers a bright, tangy citrus flavor.
Raspberries: Adds natural sweetness and a beautiful pop of color.
Shortbread Crust: A buttery, crumbly base that pairs perfectly with the tart filling.

Step-by-Step Instructions

Prepare the Shortbread Crust:

Preheat the Oven: Set your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Mix the Crust Ingredients: In a medium bowl, combine the flour, sugar, and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Press into the Pan: Firmly press the crust mixture into the bottom of the prepared pan to form an even layer.
Bake: Bake for 15 minutes or until lightly golden. Set aside to cool slightly.

Make the Lemon Raspberry Filling:

Whisk the Filling: In a medium bowl, whisk together the sugar, eggs, flour, lemon zest, and lemon juice until smooth and well combined.
Add the Raspberries: Gently fold the raspberries into the filling mixture.

Assemble and Bake:

Pour the Filling: Pour the lemon raspberry mixture over the pre-baked crust, spreading it evenly.
Bake Again: Return the pan to the oven and bake for 20 minutes, or until the filling is set and the edges are slightly golden.

Cool and Chill:

Cool: Allow the bars to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill: Refrigerate for at least 1 hour before slicing for clean, sharp edges.

Garnish:

Decorate: Dust with powdered sugar and garnish with extra raspberries and lemon slices if desired.

How to Serve

Chilled: Serve straight from the refrigerator for a refreshing treat.
With Whipped Cream: Add a dollop of whipped cream for extra indulgence.
Paired with Coffee or Tea: Complements the tartness beautifully.
As Part of a Dessert Tray: Pair with brownies and cookies for variety.

Additional Tips

Use Fresh Lemons: Fresh juice and zest make a noticeable difference in flavor.
Don’t Overmix: Be gentle when folding in raspberries to avoid breaking them.
Chill Before Slicing: Ensures clean, neat bars without sticking.
Line the Pan: Parchment paper makes removing the bars much easier.
Experiment with Fruits: Swap raspberries for blackberries or strawberries for a variation.

Recipe Variations

Gluten-Free Option: Use a gluten-free flour blend for the crust and filling.
Lemon Blueberry Bars: Replace raspberries with fresh blueberries.
Coconut Lemon Bars: Add shredded coconut to the crust for a tropical twist.
Meyer Lemon Bars: Substitute regular lemons with sweeter Meyer lemons.
Berry Medley Bars: Mix raspberries, blackberries, and strawberries.
Chocolate Drizzle: Drizzle melted white chocolate over the bars for added sweetness.
Orange Raspberry Bars: Replace lemon with fresh orange juice and zest.
Vegan Version: Use a plant-based butter substitute and an egg replacer.
Extra Tart Bars: Add more lemon juice for an extra tangy kick.
Layered Lemon Bars: Add a thin layer of raspberry jam under the filling for added sweetness.

Freezing and Storage

Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze bars in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw in the refrigerator overnight before serving.

Special Equipment

Here are 10 pieces of special equipment for making Lemon Raspberry Bars:

8×8-Inch Square Baking Pan – Ensures even baking and the ideal thickness.
Fine-Mesh Sieve – Perfect for straining raspberry purée and dusting powdered sugar.
Microplane Zester – Grates lemon zest finely for maximum flavor.
Offset Spatula – Helps evenly spread the filling and layers.
Parchment Paper with Overhang – Makes lifting and slicing the bars effortless.
Silicone Spatula – Scrapes bowls clean to avoid waste.
Citrus Juicer – Extracts fresh lemon juice with no seeds.
Pastry Cutter – Blends butter into flour for a crumbly crust.
Digital Kitchen Scale – Ensures accurate ingredient measurements.
Cooling Rack – Allows the bars to cool properly and prevents condensation.

FAQ Section

Can I use frozen raspberries?
Yes, frozen raspberries can be used as a substitute for fresh ones. To ensure the filling doesn’t become too watery, thaw the raspberries completely and drain off any excess liquid before adding them to the recipe. You may also want to pat them dry with a paper towel for the best results.
How do I keep the crust from getting soggy?
To prevent the crust from becoming soggy, it’s crucial to pre-bake it before adding the filling. This process, known as blind baking, creates a sturdy base that stays crisp even after the filling is added. Make sure the crust cools slightly before spreading the filling on top.
Can I make these bars ahead of time?
Absolutely! In fact, these bars often taste even better when made in advance. Chilling them overnight allows the flavors to meld and the filling to firm up for clean, neat slices. Store the bars covered in the refrigerator until ready to serve.
What can I substitute for fresh lemon juice?
Bottled lemon juice works in a pinch, but fresh juice is highly recommended.
How do I get clean slices?
Use a sharp knife, wiped clean between cuts, and chill the bars thoroughly before slicing.
Can I use other fruits?
Yes, this recipe is versatile and works well with a variety of fruits. Blackberries, blueberries, or strawberries can be used as substitutes or mixed in for a medley of flavors. Adjust the sugar slightly if the fruit you choose is sweeter or tarter than raspberries.
What makes the filling set properly?
The eggs and flour act as thickeners, ensuring the filling sets as it bakes.
How do I avoid overbaking?
To avoid overbaking, keep a close eye on the bars as they bake. They’re ready when the edges are firm and the center no longer jiggles when the pan is gently shaken. Overbaking can cause the filling to crack or become rubbery, so check a few minutes before the recommended time.
Can I double the recipe?
Yes, this recipe can easily be doubled to serve a larger crowd. Use a 9×13-inch pan and adjust the baking time accordingly, as a thicker layer of filling may take slightly longer to set. Start checking for doneness a few minutes before the extended time to avoid overbaking.
What other toppings work well?
To add a special touch, consider drizzling the bars with raspberry syrup, white chocolate ganache, or a light lemon glaze. A sprinkle of crushed nuts, shredded coconut, or powdered sugar can also enhance the presentation and add a bit of texture to each bite.

Conclusion

Lemon Raspberry Bars are the perfect combination of tangy and sweet, offering a refreshing treat that’s as delightful to look at as it is to eat. The zesty lemon filling provides a bright, citrusy burst of flavor that beautifully complements the natural sweetness and tartness of the raspberries. All of this is nestled atop a buttery shortbread crust that adds just the right amount of richness and crunch to every bite.

What makes these bars truly stand out is their versatility—they’re ideal for any occasion, whether you’re hosting a summer gathering, looking for a mid-afternoon pick-me-up, or craving a simple yet elegant dessert. Serve them chilled for a refreshing treat on a warm day, or dust them with powdered sugar for a picture-perfect finish.

Easy to make and impossible to resist, Lemon Raspberry Bars are sure to become a favorite in your dessert collection. I can’t wait for you to try them! Don’t forget to share your creations and tag me on social media—I love seeing your sweet masterpieces. Enjoy every tangy-sweet bite!