Introduction

Lemon Raspberry Bars combine tart lemon with sweet, juicy raspberries atop a buttery shortbread base. These bars are refreshing, perfect for summer gatherings or a delightful dessert any time. The balance of flavors and textures makes them a true crowd-pleaser.

The image shows three square bars stacked on a white plate with a scalloped edge, placed on a white marbled surface. Each bar has four layers, alternating between pinkish-red and pale yellow. The two pinkish-red layers have a slightly textured, moist look, while the two pale yellow layers appear smooth and creamy. The layers are even and distinct, giving the bars a neat, layered appearance. The background is bright and blurred, with hints of red and white. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cup raspberries (250 grams) (fresh or frozen)
2 1/4 cup all-purpose flour (281 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon corn starch
1/4 teaspoon salt
1 cup unsalted butter (226 grams) (melted)
1 1/2 cups granulated sugar (300 grams)
1/3 cup corn starch (40 grams)
6 large eggs
1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries)
3/4 cup lemon juice (180 ml) (freshly squeezed)

Instructions

Step 1: Make the raspberry puree by blending the raspberries until smooth. Pour the puree into a metal sifter a little at a time and push it through to remove seeds (optional but recommended).
Step 2: Transfer the seedless puree to a small saucepan and gently boil over low-medium heat to reduce and thicken, about 15-20 minutes, until you have approximately 1/4 to 1/3 cup. Remove from heat and let cool.
Step 3: Preheat the oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the sides.
Step 4: In a medium bowl, whisk together the flour, 1/2 cup sugar, 1 tablespoon cornstarch, and salt. Stir in the melted butter until the mixture is thick and combined.
Step 5: Press the dough evenly into the bottom of the prepared pan, forming a slight lip along the edges. Bake for 20-25 minutes until set and lightly golden.
Step 6: Remove the shortbread from the oven and gently prick the surface with a fork, being careful not to pierce all the way through.
Step 7: While the shortbread bakes, prepare the lemon raspberry layer. In a large bowl, whisk the remaining 1 1/2 cups sugar with 1/3 cup cornstarch to remove lumps.
Step 8: Whisk in the eggs, followed by the cooled reduced raspberry puree, and then carefully whisk in the fresh lemon juice. The mixture will be liquidy.
Step 9: Pour the lemon raspberry mixture over the warm shortbread base, spreading evenly.
Step 10: Return the pan to the oven and bake for another 20-25 minutes, or until the top layer is set.
Step 11: Cool the bars in the pan at room temperature for at least one hour, then cover and refrigerate for a minimum of two hours to chill fully.
Step 12: To serve, use the parchment overhang to lift the bars from the pan. Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Store leftovers in the refrigerator.

Tips & Variations

For a smoother filling, be sure to strain the raspberry puree to remove seeds before reducing it.
Try substituting lemon juice with lime juice for a different citrus twist.
If fresh raspberries aren’t available, frozen work well—just thaw and drain excess liquid first.
To enhance flavor, zest a lemon and add it to the lemon raspberry filling mixture.

Storage

Store lemon raspberry bars covered in the refrigerator for up to 4 days. They can also be frozen for longer storage; thaw in the refrigerator before serving. Reheat slightly if preferred warm, but these bars are best enjoyed chilled.

How to Serve

Six square dessert bars with a smooth, bright red top layer dusted lightly with white powdered sugar sit evenly spaced on a silver cooling rack. Each bar shows a thin lighter base layer beneath the glossy red top. The rack rests on a white marbled surface with a few scattered powdered sugar spots nearby. In the top left corner, a white bowl filled with fresh red raspberries adds a vibrant contrast, while a grey cloth lies softly folded at the upper right edge. A yellow lemon half and a single raspberry rest on the surface near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well. Thaw them first and drain any excess liquid before making the puree.

How do I get clean slices when cutting the bars?

Use a sharp knife and wipe it clean after each cut to prevent the filling from sticking and ensure neat edges.

Lemon Raspberry Bars Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

These Lemon Raspberry Bars feature a buttery shortbread base topped with a tangy lemon and reduced raspberry puree filling. Perfectly balanced between sweet and tart, these bars offer a refreshing dessert with a soft yet firm texture, ideal for summertime treats or any occasion that calls for a burst of fruity flavor.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Raspberry Puree

2 cup raspberries (250 grams) (fresh or frozen)

Shortbread Base

2 1/4 cup all-purpose flour (281 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon corn starch
1/4 teaspoon salt
1 cup unsalted butter (226 grams), melted

Lemon Raspberry Layer

1 1/2 cups granulated sugar (300 grams)
1/3 cup corn starch (40 grams)
6 large eggs
1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries)
3/4 cup lemon juice (180 ml), freshly squeezed

Instructions

Make the Raspberry Puree: Add the raspberries to a blender or food processor and pulse until smooth. Pour the puree through a metal sifter to remove seeds for a smoother texture. Place the seedless puree in a small saucepan over low-medium heat and gently boil for 15-20 minutes until thickened to about 1/4 – 1/3 cup. Remove from heat and let cool.
Prepare the Shortbread Base: Preheat your oven to 325°F (160°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together flour, sugar, cornstarch, and salt. Stir in the melted butter until the dough is thick, then press evenly into the pan, creating a slight lip around the edges.
Bake the Shortbread Base: Place the pan in the oven and bake for 20-25 minutes or until the top is set and lightly golden. Remove from oven and gently prick the top with a fork without piercing all the way through the base. While the base bakes, prepare the filling.
Make the Lemon Raspberry Filling: In a large bowl, whisk together sugar and cornstarch to remove lumps. Whisk in the eggs one at a time. Add the cooled reduced raspberry puree and mix well. Carefully whisk in the freshly squeezed lemon juice to create a liquid filling.
Assemble and Bake: Pour the lemon raspberry mixture evenly over the warm shortbread base. Return the pan to the oven and bake for another 20-25 minutes or until the topping is set.
Cool and Chill: Remove the bars from the oven and let them cool in the pan for at least one hour to reach room temperature. Cover and refrigerate for at least 2 hours to fully set.
Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Transfer to a cutting board and slice with a sharp knife, wiping the blade between cuts for clean edges. Store leftover bars refrigerated.

Notes

Reducing the raspberry puree removes excess moisture to keep the filling from being too runny.
Sifting raspberry puree is optional but recommended for a smooth texture without seeds.
Use fresh lemon juice for the best citrus flavor.
Make sure to cool and chill the bars well to ensure they set properly and slice cleanly.
Store the bars covered in the refrigerator for up to 4-5 days.

Keywords: lemon raspberry bars, lemon bars, raspberry dessert bars, shortbread bars, lemon raspberry dessert, summer dessert, fruity bars