These Lemon Raspberry Bars combine bright citrus flavor with sweet-tart raspberries for a vibrant dessert that’s perfect for spring, summer, or any special occasion. With a buttery shortbread crust and a silky lemon raspberry filling, these bars are both elegant and easy to make.
Why You’ll Love This Recipe
- Perfect balance of sweet and tangy flavors
- Beautiful natural pink color from real raspberries
- Buttery shortbread base that melts in your mouth
- Great make-ahead dessert for gatherings
- Easy-to-follow recipe with simple ingredients
- Family-friendly and ideal for holidays, brunches, and parties
Ingredients
Raspberry Puree
- 2 cups raspberries (250 g), fresh or frozen
Shortbread Base
- 2¼ cups all-purpose flour (281 g)
- ½ cup granulated sugar (100 g)
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 cup unsalted butter (226 g), melted
Lemon Raspberry Layer
- 1½ cups granulated sugar (300 g)
- ⅓ cup cornstarch (40 g)
- 6 large eggs
- ¼ cup reduced raspberry puree (60 ml)
- ¾ cup freshly squeezed lemon juice (180 ml)
Instructions
Make the Raspberry Puree
- Blend the raspberries until smooth.
- Strain through a fine-mesh sieve to remove seeds if desired.
- Transfer the puree to a small saucepan.
- Simmer over low-medium heat for 15–20 minutes until reduced and thickened.
- You should have about ¼–⅓ cup puree remaining.
- Allow to cool completely.
Prepare the Shortbread Base
- Preheat oven to 325°F (160°C).
- Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- In a bowl, whisk together flour, sugar, cornstarch, and salt.
- Stir in melted butter until a thick dough forms.
- Press evenly into the prepared pan, creating a slight edge around the perimeter.
- Bake for 20–25 minutes until lightly golden and set.
- Remove from oven and gently prick the surface with a fork.
Make the Lemon Raspberry Filling
- In a large bowl, whisk together sugar and cornstarch.
- Add eggs and whisk until smooth.
- Mix in the cooled reduced raspberry puree.
- Slowly whisk in lemon juice.
- Pour the mixture over the warm crust.
- Bake for 20–25 minutes or until the filling appears set.
- Remove and cool at room temperature for 1 hour.
Chill and Slice
- Cover the pan and refrigerate for at least 2 hours.
- Lift the Lemon Raspberry Bars out using the parchment paper overhang.
- Slice using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled.
Tips & Tricks
- Fresh lemon juice provides the best flavor.
- Don’t skip reducing the raspberry puree; it concentrates flavor and color.
- Chill thoroughly before slicing.
- Use parchment paper for easy removal.
- Dust lightly with powdered sugar before serving for an elegant finish.
- Frozen raspberries work just as well as fresh.
Details
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Chill Time: 2 hours
- Total Time: 3 hours 10 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Add lemon zest for extra citrus flavor.
- Serve with whipped cream or fresh berries.
- For a stronger raspberry flavor, slightly increase the reduced puree.
- Store chilled until ready to serve.
Nutrition (Approximate Per Serving)
- Calories: 230
- Protein: 3 g
- Carbohydrates: 31 g
- Fat: 11 g
- Fiber: 1 g
- Sugar: 20 g
FAQ
Why do my Lemon Raspberry Bars need to chill?
Chilling helps the filling fully set, making the bars easier to slice and improving texture.
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly and can be used without thawing.
How do I get clean slices?
Use a sharp knife and wipe it clean between each cut.
Can I make these bars ahead of time?
Absolutely. They taste even better after chilling overnight.
Can I freeze Lemon Raspberry Bars?
Yes. Freeze individual bars in airtight containers for up to 3 months.
Why reduce the raspberry puree?
Reducing removes excess moisture and intensifies the raspberry flavor and color.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating
These bars are best served chilled and do not require reheating.
Similar Recipes
easy Lemon Raspberry Bars
Lemon Raspberry Bars feature a buttery shortbread crust topped with a silky lemon raspberry filling.
Ingredients
Raspberry Puree
- 2 cups raspberries 250 g, fresh or frozen
Shortbread Base
- 2¼ cups all-purpose flour 281 g
- ½ cup granulated sugar 100 g
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 cup unsalted butter 226 g, melted
Lemon Raspberry Layer
- 1½ cups granulated sugar 300 g
- ⅓ cup cornstarch 40 g
- 6 large eggs
- ¼ cup reduced raspberry puree 60 ml
- ¾ cup freshly squeezed lemon juice 180 ml
Instructions
Make the Raspberry Puree
- Blend the raspberries until smooth.
- Strain through a fine-mesh sieve to remove seeds if desired.
- Transfer the puree to a small saucepan.
- Simmer over low-medium heat for 15–20 minutes until reduced and thickened.
- You should have about ¼–⅓ cup puree remaining.
- Allow to cool completely.
Prepare the Shortbread Base
- Preheat oven to 325°F (160°C).
- Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- In a bowl, whisk together flour, sugar, cornstarch, and salt.
- Stir in melted butter until a thick dough forms.
- Press evenly into the prepared pan, creating a slight edge around the perimeter.
- Bake for 20–25 minutes until lightly golden and set.
- Remove from oven and gently prick the surface with a fork.
Make the Lemon Raspberry Filling
- In a large bowl, whisk together sugar and cornstarch.
- Add eggs and whisk until smooth.
- Mix in the cooled reduced raspberry puree.
- Slowly whisk in lemon juice.
- Pour the mixture over the warm crust.
- Bake for 20–25 minutes or until the filling appears set.
- Remove and cool at room temperature for 1 hour.
Chill and Slice
- Cover the pan and refrigerate for at least 2 hours.
- Lift the Lemon Raspberry Bars out using the parchment paper overhang.
- Slice using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled.
Notes
- Add lemon zest for extra citrus flavor.
- Serve with whipped cream or fresh berries.
- For a stronger raspberry flavor, slightly increase the reduced puree.
- Store chilled until ready to serve.
Conclusion
These Lemon Raspberry Bars are the perfect combination of buttery shortbread, fresh lemon flavor, and sweet raspberries. Whether you’re serving them for a family gathering, holiday dessert table, or afternoon treat, this easy recipe delivers beautiful results every time. Once you try these vibrant bars, they’ll quickly become a favorite dessert in your recipe collection.