Lemon Raspberry Bars

These lemon raspberry bars offer the cheery flavor of summer packed into a square you can enjoy any day of the year. A tangy lemon layer swirled with bright raspberry puree sits atop a sturdy but melting shortbread base. Every bite balances sweet buttery richness with bracing citrus and that deep raspberry color just feels like a party. Perfect for potlucks or just when you want to brighten your table.

I first made these on a rainy Sunday and the color alone lifted my spirits. Now it is my go-to when I want to impress guests with something vibrant but secretly simple to make.

Ingredients

• Fresh raspberries: choose berries that are plump deep red and fragrant for the most flavor and color
• Lemons: pick heavy lemons with a smooth skin which means they are juicy and ripe
• Unsalted butter: use a high quality butter for an especially rich shortbread base
• Granulated sugar: gives structure and sweetness without overshadowing the fruit
• All purpose flour: look for unbleached flour if possible for better texture
• Cornstarch: makes the filling silky smooth and helps it set just right
• Large eggs: bring everything together and create that luscious custardy bite
• Pinch of salt: brightens and balances all the flavors

Instructions

Prepare the Raspberry Puree:

Puree your raspberries in a blender or food processor until completely smooth. For a refined texture strain through a metal sieve to remove seeds. Transfer puree to a saucepan simmer gently over medium heat stirring often until thickened and reduced by about half. Set aside to cool to room temperature before assembling the filling.

Mix the Shortbread Base:

In a mixing bowl combine softened unsalted butter and granulated sugar then beat until creamy. Add all purpose flour and a small pinch of salt. Mix just until a soft dough forms. Press evenly into your lined baking pan making sure to nudge it up the sides by about a third of an inch to create a little ledge which helps hold the filling later.

Bake the Shortbread:

Bake the crust in a preheated oven at 350 degrees Fahrenheit for about twenty minutes. Check for a dry surface and lightly golden edges. After baking gently prick the top of the warm crust with a fork all over which ensures the lemon raspberry layer will adhere properly.

Make the Lemon Raspberry Filling:

In a large bowl whisk eggs until smooth. Add granulated sugar and whisk again until glossy. Stir in cornstarch thickened raspberry puree and freshly squeezed lemon juice. Mix until the filling is completely smooth and evenly colored. Taste for sweetness and tartness you can add a touch more sugar if needed.

Fill and Bake:

Carefully pour the raspberry lemon custard over your baked shortbread base smoothing evenly. Return the pan to the oven. Bake at 350 degrees Fahrenheit until the filling looks set in the center and barely jiggles when nudged about twenty five to thirty minutes.

Cool and Chill:

Remove from oven and let the bars cool completely in the pan. For best texture cover and refrigerate for a few hours until thoroughly chilled. This sets the bars so they slice cleanly and taste ultra refreshing.

Serve:

Lift out of the pan using parchment or foil. Dust with powdered sugar or serve with a dollop of whipped cream and a few fresh berries. Slice with a sharp knife wiping between cuts for perfect edges.

Raspberry is my absolute favorite berry to bake with and it always reminds me of summer picnics with my family. The first time I made these my niece begged for the crumbly corner pieces before they could even cool.

Storage Tips

Refrigerate bars in an airtight container for up to five days. They taste even better the next day once flavors meld. For longer storage freeze individual bars on a tray then transfer to a freezer bag where they will keep for up to two months. Thaw overnight in the refrigerator.

Ingredient Substitutions

You can swap frozen raspberries if fresh are not available just thaw and drain well first. Try lime juice instead of lemon for a fun twist or a pinch of vanilla bean paste for more complexity. Gluten free flour works nicely if you need the bars to be gluten free just watch the bake time as it may differ slightly.

Serving Suggestions

Serve at cool room temperature with a dusting of powdered sugar. For a showier finish add a swirl of whipped cream and a few extra berries or even thin lemon slices for garnish. These carry well for parties or brunches and pair perfectly with cold lemonade or tea.

Cultural and Seasonal Notes

Lemon bars have roots in classic American baking and adding raspberries captures the heart of berry season. This version brings a sunny combination of citrus and berries that fits spring feasts or holiday trays alike. Their vibrant look feels festive any time of year.

Seasonal Adaptations

Use blackberries or blueberries in place of raspberries for a different berry note. Add Meyer lemon juice when in season for a floral citrus flavor. Cool the crust briefly then use it as a base for cheesecake style bars during winter months.

Success Stories

One friend makes a double batch every summer for her Fourth of July picnic and says the tray always returns empty. Another reader mentioned swapping in orange zest for the lemon for an equally delicious citrus twist. My own sister requests these for every summer birthday.

Freezer Meal Conversion

Freeze cooled cut bars in a single layer then wrap tightly once frozen. To serve just place in the fridge overnight and slice when ready. They will taste as fresh as the day they were baked.

These bars are bursting with fresh flavor and look stunning at any gathering. Simple steps and pantry staples make delicious lemon raspberry bars anyone can bake at home.

Common Questions About Recipes

→ How do I prevent the base from becoming soggy?

Press the shortbread dough slightly up the sides of the pan to create a ledge. This helps contain the filling and keeps the crust firm.

→ Can I remove the raspberry seeds?

Yes, after pureeing the raspberries, you can push the puree through a metal sieve. This step creates a smoother texture for the filling.

→ Why boil down the raspberry puree?

Simmering the puree reduces excess liquid, ensuring the lemon raspberry layer sets well and doesn't turn out runny.

→ Should the bars be served cold or at room temperature?

Chilling the bars after baking gives them the best texture. They're delicious served straight from the fridge.

→ How can I garnish these bars?

A dusting of powdered sugar or a dollop of whipped cream complements their bright, fruity flavors nicely.

→ Can I make these bars ahead of time?

Yes, the bars keep well in the fridge and can be made the night before serving for convenience.