Why You’ll Love This Recipe

Perfect balance of flavors: The sweet raspberries and tart lemons come together for an irresistible taste sensation.
Buttery shortbread crust: The delicate shortbread crust provides a crumbly, melt-in-your-mouth foundation that pairs perfectly with the fruity filling.
Versatile: Ideal for any occasion—whether a casual afternoon treat or a centerpiece for a dessert table.
Simple and satisfying: Easy to make with just a few ingredients, yet they look and taste like they came from a professional bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Crust:

1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
3/4 cup unsalted butter, softened

For the Raspberry Lemon Filling:

2 cups fresh raspberries
1/2 cup granulated sugar
3 large eggs
1/3 cup freshly squeezed lemon juice
Zest of 1 lemon

For the Garnish:

Confectioners’ sugar
Fresh raspberries
Lemon zest curls

Directions

1. Prepare the Shortbread Crust:

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a mixing bowl, combine the all-purpose flour and confectioners’ sugar.
Cut the softened butter into small cubes and add it to the flour mixture.
Use a fork or pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Press the crumbly dough into the bottom of the greased baking dish, forming an even layer for the crust.

2. Make the Raspberry Filling:

In a saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries soften and release their juices, about 5 minutes.
Use a fine-mesh strainer to strain the raspberry mixture, pressing the puree through with a spoon to remove the seeds. Discard the seeds and set the smooth raspberry puree aside.

3. Prepare the Lemon Filling:

In a separate bowl, whisk together the eggs, freshly squeezed lemon juice, and grated lemon zest until well combined.
Pour the raspberry puree into the bowl with the lemon mixture and whisk until fully incorporated.

4. Assemble and Bake:

Pour the raspberry lemon filling over the prepared shortbread crust in the baking dish, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is lightly golden.
Remove from the oven and let the bars cool in the baking dish for about 1 hour.

5. Garnish and Serve:

Once cooled, slice the bars into squares.
Dust with a sprinkling of confectioners’ sugar and garnish each square with a fresh raspberry and a curl of lemon zest for a beautiful, elegant touch.
Serve and enjoy!

Servings and Timing

Servings: 9 bars
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 1 hour (for cooling)
Total Time: 2 hours 15 minutes

Variations

Lemon extract: For an extra burst of lemon flavor, add a few drops of lemon extract to the filling mixture.
Berry mix: Experiment by adding other berries like blackberries or blueberries for a twist on the classic flavor combination.
Crust variations: You can swap in graham cracker crumbs or crushed nuts for a different type of crust.
Vegan option: Replace the eggs with a vegan egg substitute (like flax eggs) and use dairy-free butter for the crust.

Storage

Storage: Store the Raspberry Lemon Bars in an airtight container in the refrigerator for up to 3 days. They can also be kept in the freezer for up to 1 month; just thaw before serving.

Nutrition (Per Serving)

Calories: 200
Sugar: 14g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries can be used instead of fresh ones. Just make sure to thaw and drain them before using to avoid excess moisture in the filling.

Can I make these bars ahead of time?

Yes, Raspberry Lemon Bars can be made ahead of time. Once baked and cooled, they can be stored in the fridge for up to 3 days or frozen for later enjoyment.

Can I use a different fruit for this recipe?

Absolutely! You can swap the raspberries for other fruits like strawberries, blackberries, or blueberries. Just adjust the sweetness based on the fruit you use.

How do I make the lemon zest curls?

To make lemon zest curls, use a vegetable peeler to gently peel off strips of lemon zest, avoiding the white pith. Gently curl the strips with your fingers before garnishing the bars.

How do I know when the filling is set?

The filling will be set when it is firm to the touch and no longer wobbly. A light golden color on the edges and a firm center are good indicators that it’s ready.

Conclusion

Raspberry Lemon Bars are the perfect treat for anyone who loves a combination of sweet and tangy flavors. The buttery shortbread crust, the fresh raspberry-lemon filling, and the simple yet elegant garnish make these bars not only delicious but visually appealing as well. Perfect for any occasion, they are sure to become a favorite dessert for your gatherings or afternoon indulgence.

Raspberry Lemon Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Raspberry Lemon Bars feature a buttery shortbread crust topped with a sweet and tangy raspberry-lemon filling, offering the perfect balance of sweet, tart, and creamy flavors.

Author: Amy
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Yield: 9 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a mixing bowl, combine all-purpose flour and confectioners’ sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Press the dough into the prepared baking dish to form an even layer for the crust.
In a saucepan, cook fresh raspberries and granulated sugar over medium heat for about 5 minutes, stirring occasionally until softened. Strain the raspberry mixture through a fine-mesh strainer to remove the seeds and set the smooth raspberry puree aside.
In a separate bowl, whisk together eggs, lemon juice, and lemon zest. Stir in the raspberry puree until fully combined.
Pour the raspberry-lemon filling over the prepared shortbread crust. Bake for 45-50 minutes or until the filling is set and the crust is lightly golden. Remove from the oven and let cool for 1 hour.
Once cooled, slice into squares. Garnish with confectioners’ sugar, fresh raspberries, and lemon zest curls. Serve and enjoy!