Print

Black Raspberry Lemon Shortbread Recipe: A Fan Favorite Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Black Raspberry Lemon Shortbread bars combine buttery, crumbly shortbread with fresh black raspberries and a zesty lemon finish for a refreshing, flavorful treat.

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

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
  2. In a bowl, whisk together the flour, sugar, salt, and lemon zest until combined.
  3. 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.
  4. Press the dough evenly into the prepared baking pan, smoothing the top to create a flat surface.
  5. Gently press the fresh black raspberries into the surface of the dough, spacing them evenly across the bars.
  6. Bake for 30-35 minutes, or until the edges are lightly golden and the center is set.
  7. 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

Find it online: https://chocolatecoveredamy.com/black-raspberry-lemon-shortbread-recipe-a-fan-favorite-bake/