Why You’ll Love This Recipe
These Black Raspberry Lemon Shortbread bars offer the perfect balance of sweetness and tang. The buttery shortbread provides a rich, melt-in-your-mouth texture, while the fresh black raspberries give each bite a burst of fruity goodness. The lemon zest adds a bright, citrusy note that elevates the flavor profile, making these bars irresistibly delicious. They’re easy to make and require minimal ingredients, making them the perfect dessert to whip up for any occasion!
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 cup (150 g) fresh black raspberries
- Optional: extra lemon zest or powdered sugar for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
- Prepare the Dry Ingredients: In a bowl, whisk together the flour, sugar, salt, and lemon zest until combined.
- Make the Dough: Add the softened butter and vanilla extract to the dry ingredients. Use a mixer on low speed to combine the mixture until it forms a crumbly but cohesive dough.
- Press the Dough into the Pan: Press the dough evenly into the prepared baking pan, smoothing the top to create a flat surface.
- Add the Raspberries: Gently press the fresh black raspberries into the surface of the dough, spacing them evenly across the bars.
- Bake: Bake for 30-35 minutes, or until the edges are lightly golden and the center is set.
- Cool and Cut: Allow the shortbread to cool completely in the pan before lifting it out and cutting it into bars. Garnish with powdered sugar or extra lemon zest if desired.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Yield: 12 bars
Notes
- Fresh Raspberries: Use fresh, cold raspberries to avoid excess juice that could affect the dough’s texture.
- Chill the Dough: To help retain the shape of the shortbread, chill the pressed dough in the pan for about 10 minutes before baking.
- Mixing Tip: Be careful not to overmix the dough—stop when the dough is crumbly but fully combined for the best texture.
- Berry Substitutes: For variety, you can swap in blackberries, strawberries, or a mixed berry blend for a different flavor profile.
Variations
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
- Other Citrus Flavors: Swap out the lemon zest for orange or lime zest for a different citrusy flavor.
- Add Nuts: If you like a bit of crunch, fold in some chopped pistachios or almonds to the dough before baking.
Storage/Reheating
Store leftover bars in an airtight container at room temperature for up to 3 days. If you need to store them for longer, they freeze well for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing. To thaw, simply let them sit at room temperature for a few hours.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the dough.
Can I make this recipe ahead of time?
Yes, you can prepare these bars the day before you plan to serve them. In fact, they often taste even better the next day as the flavors settle.
Can I use a different type of sugar?
Yes, you can substitute the granulated sugar with coconut sugar or any sweetener you prefer, but it might slightly alter the texture and taste.
How do I know when the shortbread is done?
The shortbread is done when the edges are lightly golden, and the center is set without being too soft or jiggly. The top should be slightly firm to the touch.
How can I make these bars more lemony?
If you want a more intense lemon flavor, you can add some lemon juice to the dough or use more lemon zest. You could also drizzle a lemon glaze over the top after baking.
Conclusion
These Black Raspberry Lemon Shortbread bars are a delightful combination of buttery shortbread, juicy black raspberries, and bright lemon zest. They’re easy to make, deliciously tangy, and the perfect treat for any occasion—whether you’re serving them at a party, enjoying them with a cup of tea, or simply treating yourself to something sweet. The crumbly texture, paired with the fruity flavors, makes these bars a fan favorite that everyone will enjoy!
Black Raspberry Lemon Shortbread Recipe: A Fan Favorite Bake
These Black Raspberry Lemon Shortbread bars combine buttery, crumbly shortbread with fresh black raspberries and a zesty lemon finish for a refreshing, flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups (250 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/4 teaspoon salt
1 cup (225 g) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon zest
1 cup (150 g) fresh black raspberries
Optional: extra lemon zest or powdered sugar for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
- In a bowl, whisk together the flour, sugar, salt, and lemon zest until combined.
- Add the softened butter and vanilla extract to the dry ingredients. Use a mixer on low speed to combine the mixture until it forms a crumbly but cohesive dough.
- Press the dough evenly into the prepared baking pan, smoothing the top to create a flat surface.
- Gently press the fresh black raspberries into the surface of the dough, spacing them evenly across the bars.
- Bake for 30-35 minutes, or until the edges are lightly golden and the center is set.
- Allow the shortbread to cool completely in the pan before lifting it out and cutting it into bars. Garnish with powdered sugar or extra lemon zest if desired.
Notes
Use fresh, cold raspberries to avoid excess juice that could affect the dough’s texture.
Chill the dough in the pan for about 10 minutes before baking to help retain the shape.
Be careful not to overmix the dough—stop when it is crumbly but fully combined for the best texture.
For variety, swap in blackberries, strawberries, or a mixed berry blend for a different flavor profile.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
