Name: Raspberry Lemon Bars Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: All-Purpose Flour: 1½ cups; Unsalted Butter: ¾ cup (cold, cubed); Powdered Sugar: ½ cup; Salt: ¼ teaspoon; Vanilla Extract: 1 teaspoon (optional, for extra flavor); Granulated Sugar: 1 cup; Eggs: 3 large; Lemon Juice: ½ cup (freshly squeezed); Lemon Zest: 1 tablespoon; Raspberries: 1 cup, mashed; Cornstarch: 2 tablespoons; All-Purpose Flour: 2 tablespoons; Powdered sugar, for dusting; Fresh raspberries and lemon slices for decoration

Jump to Recipe

There’s something about the tangy brightness of lemon combined with the sweet burst of raspberries that turns a classic treat into pure sunshine on a plate. Raspberry Lemon Bars perfectly strike that balance—each bite is a harmony of buttery shortbread, zesty citrus, and vibrant berry flavor. Whether you’re bringing them to a picnic or simply treating yourself on a quiet afternoon, these fruity bars capture the taste of summer in every square.

Raspberry Lemon Bars Recipe - Recipe Image

Ingredients You’ll Need

It’s almost shocking how such simple ingredients—many of which you probably already have—can produce such unforgettable results. Each plays a key role in the texture and vibrant flavors of your Raspberry Lemon Bars, so don’t skip or skimp!

All-Purpose Flour (1½ cups for crust, 2 tbsp for filling): The foundation for both the shortbread base and the luscious filling, providing structure and a tender crumb.
Unsalted Butter (¾ cup, cold, cubed): Essential for a rich, crisp crust; remember to keep it cold for maximum flakiness!
Powdered Sugar (½ cup, plus extra for garnish): Gives the crust a delicate sweetness and a melt-in-your-mouth texture.
Salt (¼ teaspoon): A pinch of salt sharpens every flavor in both crust and filling.
Vanilla Extract (1 teaspoon, optional): Adds extra warmth and a subtle aroma to the crust if you want an extra touch of depth.
Granulated Sugar (1 cup): Sweetens the lemon and raspberry filling, balancing out the tartness.
Eggs (3 large): The magic that sets the luscious, custardy filling and gives it that creamy bite.
Lemon Juice (½ cup, freshly squeezed): For the brightest, sunniest flavor, fresh is best—bottled juice simply can’t compare.
Lemon Zest (1 tablespoon): The secret to truly intense lemony zing!
Raspberries (1 cup, mashed): Strawberries’ tangy cousin, bursting with fruitiness and that gorgeous ruby hue.
Cornstarch (2 tablespoons): Helps the filling set up to that perfect soft-yet-sliceable consistency.
Powdered Sugar, Fresh Raspberries, Lemon Slices (for garnish): These are optional, but just a dust or fresh accent takes the presentation completely over the top.

How to Make Raspberry Lemon Bars

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting some hang over two sides for easy lift-out later. This simple step makes for effortless removal and less mess—a win-win!

Step 2: Mix the Shortbread Crust

In a food processor or large mixing bowl, add the flour, powdered sugar, salt, and cold cubed butter. If you’re using vanilla extract, add it in now too. Pulse or use a pastry cutter to blend the mixture until it looks like coarse crumbs—little pea-size bits of butter are perfect here for a tender, crumbly texture.

Step 3: Press and Bake the Crust

Pour the crumbly mixture into your prepared pan and press it firmly and evenly with your hands or the bottom of a measuring cup. Pop it into the oven for 18 to 20 minutes, just until the edges start taking on a light golden color. Let the crust cool slightly before adding your filling so you keep those clean, beautiful layers.

Step 4: Prepare the Raspberry Lemon Filling

While the crust cools, mash the raspberries in a bowl. For a smoother filling, go ahead and press them through a fine-mesh sieve to remove seeds—this is totally up to personal texture preference. In a large bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, mashed raspberries (seedless or not), cornstarch, and flour. Mix until smooth and gloriously pink.

Step 5: Pour and Bake Again

Pour that luscious raspberry-lemon mixture over your slightly cooled crust, spreading evenly with a spatula. Slide the pan back into the oven for another 20 to 25 minutes, or until the filling is set (a gentle jiggle is okay, but it shouldn’t be watery in the center). Let everything cool completely at room temperature, then refrigerate for at least two hours for perfect, clean cuts.

How to Serve Raspberry Lemon Bars

Garnishes

Once chilled, lift the Raspberry Lemon Bars out of the pan using the parchment paper and cut them into squares or rectangles. For a pretty finish, dust generously with powdered sugar and top each square with a fresh raspberry or a thin slice of lemon—you’ll look like a bakery pro without breaking a sweat!

Side Dishes

These tangy-sweet bars pair beautifully with an icy glass of fresh lemonade or a warm mug of tea. For a touch of richness, add a dollop of whipped cream or even a scoop of vanilla ice cream—a decadent treat for dessert lovers!

Creative Ways to Present

For parties or picnics, you can cut the Raspberry Lemon Bars into tiny bites and serve them in colorful cupcake liners. Stack them on a tiered cake stand for a stunning centerpiece, or wrap individual pieces in parchment with a piece of twine for a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Lemon Bars should be stored in an airtight container in the refrigerator. The bars keep wonderfully for up to five days, maintaining both their flavor and structure. A quick tip: place a layer of parchment or wax paper between stacked bars to keep the powdered sugar looking fresh and to prevent sticking.

Freezing

If you want to get ahead on your baking, Raspberry Lemon Bars also freeze like a dream. Place the cooled, cut bars on a baking sheet to freeze individually, then transfer them to a zip-top bag or airtight container. They’ll stay delicious for up to three months—just remember to dust with fresh powdered sugar after thawing for that bakery-fresh look.

Reheating

While Raspberry Lemon Bars are best enjoyed chilled or at room temperature, you can bring a little warmth by letting them sit out for 10 to 15 minutes before serving. Avoid microwaving, as the filling can become too soft and lose its silky bite.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain them a bit before mashing, so your filling doesn’t get too watery. Frozen raspberries work beautifully and let you make Raspberry Lemon Bars year-round.

What’s the best way to get clean slices?

For picture-perfect bars, use a sharp knife wiped clean with a damp cloth between each cut. Chilling the Raspberry Lemon Bars well first also helps keep those lovely layers intact.

Do I really need to strain the raspberries?

Nope—this is totally personal preference! Straining removes the seeds for a smoother filling, but leaving them in adds texture and visual pop. Both versions are delicious.

Can I double the recipe?

Yes, you can easily double everything and bake in a 9×13-inch pan. Just add a few more minutes to the bake time and keep an eye out for that just-set center.

Will this recipe work with other berries?

Absolutely! Swap in blackberries, blueberries, or even chopped strawberries for a fun twist on classic Raspberry Lemon Bars. Each berry brings its own flavor and color—experiment and find your favorite combo!

Final Thoughts

Raspberry Lemon Bars are the sort of treat that brings smiles to any table, whether you’re sharing with friends or sneaking a slice for yourself. Their fruity flavor, sunny color, and sweet-tart zing make them impossible to resist. I hope you give these bars a try and enjoy every tangy, bright, and buttery bite!

Raspberry Lemon Bars Recipe

★★★★★

5 from 23 reviews

Author: lilan
Total Time: 1 hour 10 minutes
Yield: 12 bars
Diet: Vegetarian

Print Recipe

Description

These Raspberry Lemon Bars are a delightful combination of sweet and tangy flavors in every bite. The buttery shortbread crust pairs perfectly with the luscious raspberry lemon filling, making them a perfect treat for any occasion.

Instructions

Preparing the Shortbread Crust – Preheat the Oven: Set your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. Mix the Crust Ingredients: In a food processor or mixing bowl, combine flour, powdered sugar, salt, and cold butter. Pulse or mix until the mixture resembles coarse crumbs. Press into the Pan: Transfer the mixture to the prepared pan, pressing it down evenly to form a firm crust. Bake Until Golden: Bake for 18-20 minutes, or until the edges are lightly golden. Let it cool slightly.
Making the Raspberry Lemon Filling – Mash the Raspberries: In a small bowl, mash the raspberries until smooth. Strain through a fine-mesh sieve to remove the seeds (optional). Mix the Filling Ingredients: In a large mixing bowl, whisk together sugar, eggs, lemon juice, lemon zest, mashed raspberries, cornstarch, and flour until smooth. Pour Over the Crust: Spread the filling evenly over the cooled crust.
Baking the Raspberry Lemon Bars – Bake Until Set: Return the pan to the oven and bake for 20-25 minutes, or until the filling is just set and no longer jiggles. Cool Completely: Let the bars cool to room temperature, then refrigerate for at least 2 hours to firm up.
Serving Raspberry Lemon Bars – Slice and Garnish: Lift the bars out of the pan using the parchment paper and cut into squares. Dust with powdered sugar and garnish with fresh raspberries or lemon slices. Pair With: A cup of tea, iced lemonade, or a dollop of whipped cream for extra indulgence.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American