Lemon Raspberry Bars Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Lemon Raspberry Bars layer buttery shortbread crust with tangy lemon curd swirled with fresh raspberry puree for vibrant spring dessert. These crowd-pleasing squares bake in 45 minutes and serve 16 with perfect sweet-tart balance.

This treat is elegant, make-ahead friendly, and ideal for brunches or picnics. Bright lemon cuts rich crust while raspberries add jewel-like pop.

Why This Recipe Works

Shortbread crust parbakes for sturdy base holding jiggly filling. Raspberry puree thickens without sogginess using cornstarch. Lemon curd sets creamy without scrambling. Powdered sugar dusting adds snowy elegance. Room temperature serving maximizes flavor melding.

Ingredients & Prep

Crust:

• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ¾ cup cold butter, cubed
• Pinch salt

Filling:

• 1½ cups granulated sugar
• ½ cup fresh lemon juice
• Zest of 2 lemons
• 4 large eggs
• ¼ cup flour
• 1 cup fresh raspberries
• 2 tbsp sugar (for puree)
• 1 tsp cornstarch

Step-by-Step Instructions

1. Preheat oven to 350°F; line 8×8-inch pan with parchment overhang.
2. Pulse crust ingredients in food processor until pebbly; press evenly into pan.
3. Bake crust 18–20 minutes until lightly golden; cool 10 minutes.
4. Puree raspberries with 2 tbsp sugar and cornstarch; strain seeds.
5. Whisk sugar, lemon juice, zest, eggs, and flour until smooth; swirl in raspberry puree.
6. Pour over warm crust; bake 25–30 minutes until set but jiggly. Cool completely; dust powdered sugar.

Flavor Variations

Storage Tips

Room temperature airtight 2 days; refrigerate 5 days. Freeze up to 2 months.

FAQs

Crust soggy?
Parbake longer; cool before filling.

Filling runny?
Bake until edges puff; chill fully.

Too tart?
Add ¼ cup extra sugar to filling.

Conclusion

Lemon Raspberry Bars burst with citrus-berry perfection springtime essential.

Lemon Raspberry Bars Recipe

Print Recipe

Bright and buttery lemon raspberry bars with a crisp shortbread crust and a tangy lemon filling swirled with sweet raspberries. Perfectly balanced, refreshing, and ideal for spring or summer desserts.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hr
• Yield: 9 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Shortbread Crust:
• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 tsp salt
• Lemon Raspberry Filling:
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup all-purpose flour
• 1 cup fresh or frozen raspberries
• Powdered sugar, for dusting

Instructions

• 1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
• 2. In a bowl, mix flour, powdered sugar, salt, and butter until crumbly.
• 3. Press crust mixture evenly into the pan.
• 4. Bake crust for 15–18 minutes until lightly golden.
• 5. In a separate bowl, whisk eggs and sugar until smooth.
• 6. Add lemon juice, lemon zest, and flour; whisk until fully combined.
• 7. Gently fold in raspberries.
• 8. Pour filling over warm crust.
• 9. Bake 25–30 minutes until the center is just set.
• 10. Cool completely, then refrigerate 1 hour before slicing.
• 11. Dust with powdered sugar before serving.

Notes

• Frozen raspberries work well—do not thaw first.
• For cleaner slices, wipe the knife between cuts.
• Store bars refrigerated for up to 4 days.

Nutrition

• Serving Size: 1 bar
• Calories: 260
• Sugar: 20g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg

Keywords: lemon raspberry bars, lemon dessert, raspberry lemon squares