Raspberry Lemon Bars

Raspberry Lemon Bars combine tangy lemon and sweet raspberry flavors on a rich, buttery crust, topped with powdered sugar and fresh raspberries for a delicious treat.

Sunshine on a plate? More like sunshine in a bar!

Raspberry Lemon Bars start with a buttery shortbread crust topped with a tangy and sweet filling made from fresh raspberries and lemon juice.

They’re like little bites of sunshine, perfect for any moment you need a pick-me-up or want to impress your friends and family. Just like our lemon bundt cake and lemon blueberry cupcakes, these desserts are sure to brighten any occasion.

So, preheat your oven, grab your favorite mixing bowl, and let’s get ready to bake some sunshine!

Why I love this recipe

• easy to make with simple ingredients
• perfect balance of tartness and sweetness
• versatile for any occasion, from casual get-togethers to fancy parties
• gorgeous presentation that impresses guests
• keeps well in the fridge, making it a great make-ahead dessert

Ingredients

Shortbread Crust:

• all purpose flour
• white granulated sugar
• unsalted butter

Filling:

• raspberries
• white granulated sugar
• all-purpose flour
• eggs
• lemon juice and zest

Toppings:

• powdered sugar
• fresh raspberries

Step by step

Prepare the Shortbread Crust:

1. Preheat the oven to 350°F.
2. In a mixing bowl, add the flour and sugar. Whisk together with a fork. Then add the cubed, softened butter and blend together with a fork or pastry cutter until the mixture is slightly crumbly.
3. Transfer the mixture into a square baking dish lined with parchment paper. Press the mixture into the baking pan, spreading evenly.
4. Place the crust in the freezer for 15 minutes.
5. Once the crust has chilled, bake in the oven for 10 to 15 minutes, until lightly browned. Let it cool and set aside.

Make the Filling:

1. In a mixing bowl, add the rinsed raspberries. Mash them with a fork until a raspberry paste has formed.
2. Add the eggs, sugar, flour, lemon juice, and lemon zest to the raspberry paste. Whisk together for about a minute until the mixture is thoroughly combined.

Bake and Served Raspberry Lemon Bars:

1. Pour the raspberry lemon mixture on top of the cooled shortbread crust and spread evenly.
2. Bake in the oven for another 25 to 30 minutes or until the top is almost completely set and the bars are slightly jiggly. Remove from the oven and let cool completely.
3. Refrigerate the bars, covered, for at least an hour to chill. Dust with powdered sugar when serving. Enjoy!

Variations

• use a combination of raspberries, blueberries, and strawberries for a mixed berry twist
• substitute the lemon juice and zest with lime or orange for a different citrus flavor
• add finely chopped almonds or pecans to the shortbread crust for a nutty crunch

Serving suggestions

For a refreshing twist, serve them with a side of fresh berries or a sprig of mint.

A cup of strawberry iced tea or a glass of strawberry lemonade can also complement the flavors beautifully.

Storage

Keep your raspberry lemon bars fresh by storing them in an airtight container in the fridge for up to five days.

If you try this recipe please comment and rate it below, I love hearing from you!

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