Lemon Raspberry Bars Recipe

These lemon raspberry bars are literally the perfect spring and summer snack. They have a thick, buttery shortbread crust and a gooey, tangy raspberry-lemon filling that tastes amazing. Think lemon squares but way more colorful and full of berry flavor. You will want to eat the whole pan.

Servings: 16 bars
Prep Time: 20 mins
Cook Time: 40 mins
Chill Time: 3 hrs
Total Time: 1 hr plus chilling

Why you will love these

• Tangy lemon and raspberries make a bright, pink filling that is refreshing
• Gooey but set filling holds its shape and is super creamy
• Buttery shortbread crust with lemon and vanilla is the perfect base

What you need

• Shortbread crust
• ½ cup sugar
• Zest of 1 lemon (save juice for filling)
• 1 cup unsalted butter, softened
• 1 tsp vanilla
• ¼ tsp salt
• 2 cups all-purpose flour (240g)

Raspberry lemon filling

• Zest of 2 lemons (save juice)
• 1 cup sugar
• ½ cup flour (60g)
• 3 large eggs
• ⅛ tsp salt
• 1 cup raspberries (fresh or thawed)
• ½ cup lemon juice (from 2-3 lemons)
• 3 tbsp powdered sugar for topping

Optional swaps

• Gluten-free use 1 to 1 gluten-free flour
• Dairy-free use brick-style vegan butter, not margarine
• Other berries like blueberries or strawberries work, just purée and measure ¼ cup

Equipment

• 8-inch square pan
• Parchment paper

How to make it

Preheat oven to 355°F (180°C). Grease the pan lightly and line it with parchment paper, leaving some overhang to lift the bars easily. Cut little slits in the corners to make it fit nicely.

For the crust, mix sugar and lemon zest in a big bowl and rub together with your fingers until it smells amazing. Add butter and beat until creamy. Mix in vanilla and salt. Sift in flour and fold until there are no dry streaks. Press the dough into the pan evenly and push a little up the edges so the filling does not leak. Bake 20 to 25 minutes until edges are lightly golden.

While the crust bakes, make the filling. In a non-metal bowl, mix sugar, lemon zest, and flour. Gently whisk in eggs and salt, do not overbeat. Mash raspberries and push them through a sieve to get ¼ cup smooth puree. Add lemon juice and raspberry puree to the egg mixture and stir gently.

Once the crust is done, pour the filling on top. Pop any big bubbles with a toothpick or carefully use a kitchen torch. Bake 17 to 20 minutes until edges are set and center is slightly wiggly.

Let bars cool at room temperature for 2 hours, then chill for 1 hour. Lift them out with the parchment paper, dust with powdered sugar, cut, and serve. They are awesome chilled or at room temperature.

Tips to make them perfect

• Do not overmix crust or filling to keep bars tender and smooth
• Make a little border on crust edges so filling does not seep under
• Slight wiggle in filling after baking is perfect because it sets in the fridge
• You can prep a day ahead, dust with powdered sugar right before serving
• Store in fridge or freeze for up to 2 months

Nutrition per bar

• Calories 275
• Carbs 38g
• Protein 4g
• Fat 13g
• Saturated Fat 8g
• Sugar 21g
• Fiber 2g

FAQs

These bars are fun, tangy, and perfect for brunch, parties, or snacking straight from the pan. Seriously, your friends will ask for the recipe.

Post your bars on Instagram or Pinterest and tag me. I want to see your creations.