Get ready to discover your new favorite dessert: Lemon Raspberry Bars. This recipe perfectly balances a buttery shortbread crust, a zesty lemon filling, and a beautiful swirl of sweet raspberries. It’s a truly irresistible treat that looks as good as it tastes. Whether you’re a seasoned baker or just starting, this guide will help you create flawless lemon raspberry squares every single time.
We’ve designed this recipe to be straightforward and packed with flavor. The vibrant colors make these bars a showstopper for any occasion, from spring gatherings to simple afternoon snacks.
Why You’ll Love These Lemon Raspberry Bars
There are so many reasons to adore this simple yet elegant dessert. It’s the ultimate crowd-pleaser that combines classic flavors in a delightful new way.
Perfect Texture Trio: You get a crisp, buttery shortbread crust, a smooth and creamy lemon filling, and the juicy burst of fresh raspberries.
Stunning Presentation: The bright yellow lemon filling with vibrant red raspberry swirls makes for a visually stunning dessert that requires minimal effort.
Make-Ahead Friendly: These bars are perfect for preparing a day in advance, making them an ideal choice for parties and stress-free entertaining.
Balanced Flavor: The recipe is carefully balanced, ensuring the tartness of the lemon and the sweetness of the raspberries complement each other without overpowering.
The Key Ingredients for Perfect Lemon Raspberry Bars
The magic of these bars lies in using simple, high-quality ingredients. Here’s what you’ll need to bring this zesty lemon dessert to life.
Chilling is the key to getting those perfect, clean slices.
For the Shortbread Crust:
All-Purpose Flour: Provides the structure for our sturdy yet tender crust.
Unsalted Butter: Make sure it’s cold and cubed. This is the secret to a flaky, melt-in-your-mouth texture.
Granulated Sugar: Adds just the right amount of sweetness to the base.
Salt: A pinch of salt enhances all the other flavors.
For the Lemon Raspberry Filling:
Fresh Lemons: You’ll need both the zest and the juice for a bright, authentic lemon flavor.
Fresh Raspberries: These add a sweet, slightly tart flavor and a gorgeous color.
Granulated Sugar: Sweetens the filling and helps it set.
Eggs: They give the lemon layer its rich, custard-like consistency.
All-Purpose Flour: A small amount helps to thicken the filling and prevent it from being runny.
Step-by-Step Instructions
Follow these simple steps to create the most delicious Lemon Raspberry Bars. We’ve broken it down into three easy parts: making the crust, preparing the filling, and baking it all to perfection.
Part 1: The Buttery Shortbread Crust
Preheat & Prep: Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt for the crust.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Press & Bake: Firmly press the crumb mixture into the bottom of your prepared pan, creating an even layer. Bake for 18-20 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the filling.
Part 2: The Vibrant Lemon-Raspberry Filling
Make Raspberry Sauce: In a small saucepan, combine half a cup of fresh raspberries with a tablespoon of sugar. Cook over medium heat for 5-7 minutes, mashing the berries as they soften. Strain through a fine-mesh sieve to remove the seeds if desired. Set aside.
Mix the Filling: In a large bowl, whisk together the eggs and granulated sugar until smooth. Add the fresh lemon juice and lemon zest, and whisk to combine. Finally, whisk in the flour until there are no lumps.
Pour and Swirl: Pour the lemon filling over the warm, pre-baked crust. Dollop the raspberry sauce over the lemon filling. Use a toothpick or a thin knife to gently swirl the raspberry sauce into the lemon layer for a beautiful marbled effect.
The perfect swirl of raspberry in our zesty lemon filling.
Part 3: Baking to Perfection
Bake the Bars: Bake for 25-30 minutes, or until the filling is set and the center no longer jiggles.
Cool Completely: This step is crucial! Let the bars cool completely in the pan at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours. Chilling ensures the filling is firm enough for clean cuts.
Slice and Serve: Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into squares with a sharp knife, wiping the blade clean between cuts for the neatest edges.
Pro Tips for Bakery-Quality Results
Want to take your lemon raspberry crumb bars to the next level? Follow these expert tips.
Use Room Temperature Eggs: They mix more easily and evenly into the filling, resulting in a smoother, more uniform texture.
Don’t Over-Bake: Pull the bars from the oven when the center is just set. A slight wobble is okay, as they will continue to firm up as they cool.
Parchment Paper is Your Best Friend: Using a parchment paper sling is the easiest way to remove the bars from the pan without breaking them.
For Clean Slices: A chilled bar and a sharp, hot knife are key. Run the knife under hot water and wipe it dry before each cut.
If you enjoy citrus desserts, you might also love our famous Key Lime Cupcakes. For another fruity combination, check out this delightful Lemon Blueberry Tart.
Storing Your Lemon Raspberry Bars
Proper storage is essential to keep your bars fresh and delicious. Once sliced, store them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Due to the custard-like filling, they should not be left at room temperature for extended periods.
Fun Variations to Try
While this recipe is fantastic as is, feel free to get creative! You can easily adapt it with different fruits or crusts.
Lime and Strawberry: Swap the lemon for lime and the raspberries for sliced strawberries for a different summery twist.
Graham Cracker Crust: Substitute the shortbread crust with a simple graham cracker crust for a sweeter, crunchier base.
Add a Crumble: Reserve some of the crust mixture and sprinkle it over the top before baking to turn these into lemon raspberry crumb bars. We have a similar flavor profile in our Lemon Raspberry Cookies!
For perfectly clean cuts, it is essential to chill the bars in the refrigerator for at least 2 hours, or until the filling is completely firm. Use a large, sharp knife. For best results, run the knife under hot water and wipe it dry before each cut. This will prevent sticking and ensure a neat edge.
Yes, you can use frozen raspberries. We recommend thawing them and patting them dry before making the sauce to remove excess moisture. This will prevent the filling from becoming too watery.
Store the bars in an airtight container in the refrigerator. They will stay fresh for up to 5 days. They should not be kept at room temperature for long periods due to the custard-based filling.
A runny filling is usually caused by under-baking or not allowing the bars to cool and chill completely. Ensure you bake until the center is just set (it shouldn’t jiggle). The chilling process is crucial as it allows the filling to firm up properly.
Absolutely! These bars are perfect for making ahead. You can bake them a day in advance and store them, unsliced, in the refrigerator. Slice them just before you are ready to serve for the freshest appearance.
More Dessert Recipes You’ll Adore
We hope you loved making these Lemon Raspberry Bars! Baking should be a joyous and rewarding experience. If you enjoyed this recipe, we’d be thrilled if you shared your creation with us. Leave a comment below or tag us on Pinterest. Happy baking!
Nothing beats the sweet and tangy combination of these homemade Lemon Raspberry Bars!
The Recipe
FL Recipes
Lemon Raspberry Bars: A Sweet & Tangy Delight
A delightful recipe for Lemon Raspberry Bars featuring a buttery shortbread crust, a zesty lemon filling, and a sweet raspberry swirl. This easy-to-follow guide ensures perfect, bakery-quality results every time for an irresistible dessert.
1/2cupfresh raspberriesplus 1 tbsp sugar for the sauce
Equipment
1 8x8 inch baking pan
Parchment Paper
2 Mixing Bowls
1 Whisk
1 Small Saucepan
Method
Make the Crust
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Press the mixture firmly into the bottom of the prepared pan. Bake for 18-20 minutes until the edges are lightly golden. Let cool slightly.
Prepare the Filling
In a small saucepan, combine 1/2 cup of raspberries and 1 tbsp of sugar. Cook over medium heat for 5-7 minutes, mashing the berries until they break down. Set aside.
In a large bowl, whisk eggs and 1 cup of sugar until smooth. Whisk in lemon juice, lemon zest, and flour until fully combined.
Assemble and Bake
Pour the lemon filling over the warm crust. Dollop the raspberry sauce over the top. Use a knife to gently swirl the raspberry sauce into the lemon filling.
Bake for 25-30 minutes, or until the filling is set in the center.
Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing and serving.
Nutrition
Calories: 180kcalProtein: 2gFat: 8gFiber: 1g
Notes
For the cleanest cuts, use a sharp knife and wipe the blade clean between each slice. Bars must be chilled completely to set properly, do not skip this step! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
