If you adore the zing of lemon and the sweet-tart burst of berries, these Raspberry Lemon Bars are about to become your new obsession! With a buttery shortbread crust, lush lemon curd laced with vibrant raspberry sauce, and a generous dusting of powdered sugar, every bite is like edible sunshine with a berry-kissed twist.
Why You’ll Love This Recipe
- Show-Stopping Flavor: The combination of tart lemon and fruity raspberries creates a bar that’s bright, not too sweet, and bursting with fresh, natural taste.
- Dreamy Buttery Crust: The melt-in-your-mouth shortbread base balances the tangy filling for a cookie-meets-custard sensation you’ll want to eat straight from the pan!
- Beautifully Vibrant: These Raspberry Lemon Bars are not just delicious—they’re a visual delight with their jewel-toned center and snowy sugar topping.
- Make-Ahead Friendly: They need to chill, so you can prep them in advance—making dessert time effortless and extra special.
Ingredients You’ll Need
The beauty of Raspberry Lemon Bars is all in their honest, simple ingredients! Every item in the lineup has a job to do—from building that tender crust to infusing every bite with fruit-forward zing. Nothing fancy, just fabulous results.
- Fresh or Frozen Raspberries: The star of that ruby-red swirl; use either option for gorgeous color and intense berry flavor.
- Granulated Sugar: Sweetens both the crust and fillings, so the tartness of lemon and raspberry sings.
- Fresh Lemon Juice: Don’t skimp—fresh-squeezed is key to a tangy, refreshing filling.
- Unsalted Butter: Straight-from-the-fridge cold butter creates the most irresistible, flaky shortbread base ever.
- All-Purpose Flour: Essential for structure, both in the melt-away crust and dreamy lemon layer.
- Eggs: Room-temperature eggs whisk the filling into silky, custardy perfection.
- Confectioners’ Sugar: A soft, snowy flourish for dusting on top; it ties everything together with a hint of elegance.
Variations
What’s better than a treat that welcomes your personal spin? Raspberry Lemon Bars are wonderfully adaptable—feel free to play around with swaps and tweaks to suit what you crave, or what you’ve got on hand.
- Gluten-Free: Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour in both the crust and filling for a celiac-friendly delight.
- Mixed Berries: Try combining raspberries with blackberries or blueberries for a little extra depth and color avalanche.
- Vegan Version: Use a plant-based butter substitute and flaxseed eggs, plus check your sugar source for vegan standards—the results are still bright and beautiful.
- Extra Tangy: Sprinkle in extra lemon zest or use Meyer lemons for a more floral twist on the classic flavor.
How to Make Raspberry Lemon Bars
Step 1: Make the Raspberry Sauce
Combine your raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir as the berries break down and the sauce thickens—this creates that intense fruity swirl that makes these bars pop. Once it’s luscious and slightly jammy, strain out the seeds and let it cool. You want a gorgeous, silky sauce!
Step 2: Prepare the Buttery Crust
While the raspberry sauce cools, prep the easy shortbread: Toss cold butter, flour, and sugar into a bowl, then blend until crumbly. Press this mixture firmly into your baking dish to create a thick, even layer, and bake just until it’s golden around the edges. This solid foundation balances all the tangy, juicy flavor to come.
Step 3: Whisk the Filling Together
Whisk sugar, flour, eggs, fresh lemon juice, and the completely cooled raspberry sauce together until everything is smooth and harmonious. There’s no need to overmix—just enough to disperse that raspberry-lemon goodness evenly throughout.
Step 4: Bake and Chill
Pour the filling over your golden crust and return it to the oven. Bake until the center is set and just barely jiggly. Don’t rush the next step—let the pan cool to room temperature, then refrigerate for at least two hours. This chilling phase is the secret to perfect, clean slices!
Step 5: Dust, Slice, and Serve
Once fully chilled, lift out your Raspberry Lemon Bars and dust with a flurry of confectioners’ sugar. Use a sharp knife for neat squares—wipe between cuts for the prettiest result! Now, enjoy that first bite and let the punchy flavors dance.
Pro Tips for Making Raspberry Lemon Bars
- Chill Thoroughly for Clean Cuts: Don’t skip the chilly rest—cooling your bars in the fridge ensures they slice beautifully and the layers stay distinct.
- Strain for a Seedless Sauce: Take the extra minute to press your raspberry sauce through a sieve for a silky, seedless finish and the best texture in every bite.
- Use Cold Butter for the Crust: Cold, straight-from-the-fridge butter is the secret to that crumbly, rich base that won’t turn cakey or greasy.
- Balance the Lemon: Always use freshly squeezed lemon juice—and taste as you go. A little more or less juice (or zest!) can fine-tune the perfect tang to match your mood.
How to Serve Raspberry Lemon Bars
Garnishes
For a classic, elegant look, dust Raspberry Lemon Bars generously with confectioners’ sugar just before serving. If you want to dial up the wow factor, add fresh raspberries, thin lemon slices, or a scattering of lemon zest curls. A sprig of mint makes these bars look bakery-window worthy!
Side Dishes
Keep things light and bright by pairing these bars with a simple cup of tea or coffee, a scoop of vanilla bean ice cream, or even a dollop of honey-sweetened whipped cream. If you’re feeling fancy, a fresh fruit salad is a colorful complement for a dessert platter.
Creative Ways to Present
For summertime gatherings, cut the bars into smaller bites and arrange on a tiered dessert tray. Layer squares in paper liners for picnic-perfect presentation, or serve individually on pastel plates as a showy finish to a brunch. You can even pop toothpicks in mini versions for no-mess party treats!
Make Ahead and Storage
Storing Leftovers
Store your Raspberry Lemon Bars in an airtight container in the fridge. They’ll stay beautifully fresh and delicious for up to 4 days, and actually taste even better after a day or two as the flavors marry together.
Freezing
To freeze, set the sliced bars on a baking sheet and freeze until solid, then wrap each piece tightly in plastic wrap and store in a zip-top bag. They’ll keep for up to 2 months—just thaw in the fridge overnight for a perfectly chilled treat whenever you crave it!
Reheating
Raspberry Lemon Bars are best served chilled or at room temperature, but if you’d like to gently take the chill off, leave them on the counter for 20-30 minutes before serving. Avoid microwaving, as it can soften the lovely crust and melt the filling.
FAQs
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Can I use bottled lemon juice instead of fresh?
For the best, brightest flavor, freshly squeezed lemon juice really makes a difference in Raspberry Lemon Bars. Bottled juice can taste flat or even bitter, so if possible, grab some fresh lemons for this recipe.
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Can I use frozen raspberries?
Absolutely! Frozen raspberries work just as beautifully as fresh—no need to thaw them before making your sauce. Just cook a minute or two longer, as they hold more liquid initially.
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How do I know when the bars are set and ready to chill?
The center should look set but still have a very slight wobble when you jiggle the pan. Overbaking will make the filling dry, so trust your oven and let them finish setting up completely as they cool and chill.
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Can I double the recipe for a crowd?
Yes! You can easily double the recipe and bake it in a larger pan or two standard 9x13s. Just keep an eye on the center as it bakes—it may need a few extra minutes for the filling to set.
Final Thoughts
If you’re looking for a treat that wows with color, flavor, and a little homemade magic, these Raspberry Lemon Bars are truly something special. They’re an all-occasion favorite at my table, and I can’t wait for you to fall in love with this irresistible twist on classic lemon bars—happy baking!
Print
Raspberry Lemon Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Lemon Bars are the perfect combination of sweet and tangy, with a buttery crust and a luscious raspberry lemon filling. They are a delightful treat for any occasion.
Ingredients
Raspberry Sauce
- 12 ounces (340 g) fresh or frozen (unthawed) raspberries
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons fresh lemon juice
Crust
- 1 cup (2 sticks / 227 g) unsalted butter, straight from the fridge
- 2 cups (256 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
Filling
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (32 g) all-purpose flour
- 4 large eggs, room temperature
- 2/3 cup freshly squeezed lemon juice
- confectioners’ sugar, for dusting
Instructions
- Raspberry Sauce: To a medium saucepan over medium heat, add raspberries, sugar, and lemon juice. Bring the mixture to a boil, stirring often. Once boiling, cook for 8-10 minutes, or until the mixture has thickened, stirring often. Pour the raspberry mixture into a fine-mesh strainer to remove the raspberry seeds. Set aside to cool completely.
- Crust: Preheat oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray. In a medium bowl, add the butter, flour, and sugar. Using a pastry cutter, a fork, or your hands, blend the mixture into a fine crumb. Press into an even layer into the baking dish. Bake the crust for 15-20 minutes, or until golden.
- Filling: In a large bowl combine sugar, flour, eggs, lemon juice, and the cooled raspberry sauce. Stir together until smooth. Pour the filling over the crust. Bake for an additional 20-25 minutes, or until the filling is set.
- Allow bars to cool to room temperature. Then, transfer to the refrigerator to chill for at least 2 hours before cutting and serving. When ready to serve, dust with confectioners’ sugar.
Notes
- For a more intense raspberry flavor, you can add a few drops of raspberry extract to the filling.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
