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Lemon Raspberry Bars Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/lemon-raspberry-bars-recipe/