Name: Raspberry Lemon Bars
Prep time: 15 min
Cook time: 35 min
Total time: PT-490172H37M21S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 2 large eggs; 1 cup granulated sugar (for filling); 2 tbsp lemon zest; 1/3 cup fresh lemon juice; 2 tbsp all-purpose flour (for filling); 1 cup fresh or frozen raspberries; Powdered sugar, for dusting

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These Raspberry Lemon Bars combine a buttery shortbread crust with a vibrant lemon–raspberry filling, resulting in a bright, tangy, and beautifully coloured dessert ideal for spring and summer.

Why You’ll Love This Recipe

These bars achieve the perfect balance of sweetness and tartness, with a smooth custard-like filling and a delicate berry aroma. They slice cleanly, store well, and are easy to prepare, making them excellent for gatherings, bake sales, or afternoon refreshments.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:
all-purpose flour
granulated sugar
unsalted butter, melted
salt

For the filling:
eggs
granulated sugar
all-purpose flour
fresh lemon juice
lemon zest
fresh raspberries
powdered sugar for dusting

Directions

Preheat the oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper.
Combine the flour, sugar, salt, and melted butter. Press the mixture into the bottom of the pan.
Bake for 18–20 minutes, or until lightly golden.
For the filling, whisk the eggs and sugar until smooth. Add the flour, lemon juice, and lemon zest.
Gently fold in the raspberries.
Pour the filling over the warm crust.
Bake for 22–28 minutes, or until the center is set.
Cool completely before dusting with powdered sugar and slicing.

Servings and Timing

Servings: 12 bars
Prep time: 15 minutes
Bake time: 40–50 minutes
Cooling time: 1 hour

Variations

Replace raspberries with blueberries or blackberries.
Add a teaspoon of vanilla for a softer flavour profile.
For a firmer filling, increase flour slightly.
Add a graham cracker crust for added texture.
Include a layer of raspberry jam beneath the filling.

Storage/Reheating

Store bars refrigerated, covered, for up to 5 days. They may also be frozen for up to 2 months. Thaw in the refrigerator. Do not reheat; they should be served chilled or room temperature.

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them; excess moisture can affect texture.

Why did my filling turn runny?

It likely underbaked; the center must be fully set before cooling.

Can I double this recipe?

Yes. Bake in a 9×13-inch pan and adjust time slightly.

Can I make them gluten-free?

Use a high-quality gluten-free flour blend.

How do I prevent soggy crust?

Ensure the crust bakes until lightly golden before adding filling.

Should the lemon zest be finely grated?

Yes, a fine microplane yields the best flavour distribution.

Can I reduce the sugar?

You may reduce it slightly, but it affects texture and set.

Can I add raspberry purée?

Yes, swirl it into the filling for extra colour and flavour.

Why did my bars crack?

Overbaking can cause cracking; remove when just set.

How long should they chill before cutting?

At least one hour for clean slices.

Conclusion

Raspberry Lemon Bars deliver a fresh, tangy, and beautifully coloured treat ideal for warm weather or year-round enjoyment. Their ease of preparation and versatile flavour make them a dependable and delightful dessert.

Raspberry Lemon Bars

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Bright and tangy raspberry lemon bars with a buttery shortbread crust and a vibrant raspberry-infused lemon filling.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 50 mins
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Prepare the crust: Combine 1 cup flour and 1/4 cup sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Press the crust mixture firmly into the bottom of the pan. Bake for 15 minutes.
Meanwhile, mash the raspberries and strain if a smoother filling is desired.
In a bowl, whisk together eggs, 1 cup sugar, lemon zest, lemon juice, and 2 tbsp flour until smooth.
Stir in the mashed raspberries.
Pour the raspberry lemon mixture over the warm crust.
Bake for 20–25 minutes or until the center is set.
Let cool completely, then refrigerate for at least 1 hour before slicing.
Dust with powdered sugar before serving.