Lemon Raspberry Bars Recipe

If you’re on the hunt for a dessert that combines mouthwatering tartness with a touch of sweetness, these Lemon Raspberry Bars are about to steal the show. Imagine a buttery, melt-in-your-mouth shortbread base layered with fresh, tangy lemon and a vibrant swirl of raspberry. Every bite tastes like sunshine and summer, and I find myself making these even in the middle of winter just to brighten up the day. Whether you’re baking for a party, a picnic, or simply want a treat to enjoy with coffee, these bars always hit the spot. Let’s uncover exactly why Lemon Raspberry Bars deserve a front-row seat in your dessert rotation!

Ingredients You’ll Need

Don’t let the elegant look of these Lemon Raspberry Bars fool you—the ingredient list is simple and straightforward. Each component was chosen to balance tartness, sweetness, and that crave-worthy buttery crunch, making for a dessert that shines with color and flavor.

• Raspberries: Fresh or frozen raspberries bring a natural tartness and brilliant color (frozen work just as well when out of season!).
• All-purpose flour: The base that holds everything together and creates that dreamy shortbread texture.
• Granulated sugar: Adds sweetness and structure, both in the base and the luscious filling.
• Corn starch: Used in both layers, it keeps the bars tender and the filling perfectly set.
• Salt: Just a pinch deepens all the other flavors, making the sweet and tart notes pop.
• Unsalted butter: Melted butter means a richer, more tender crust (and less work blending in!).
• Eggs: Six whole eggs give the filling richness, structure, and a silky finish—don’t skimp!
• Lemon juice: Only freshly squeezed will do for that clean, citrusy tang—you’ll notice the difference.
• Reduced raspberry puree: Intensifies raspberry flavor in every bite; essential for those gorgeous pink swirls!

How to Make Lemon Raspberry Bars

Step 1: Make and Reduce the Raspberry Puree

Start by blitzing fresh or frozen raspberries in a blender or food processor until completely smooth. For picture-perfect Lemon Raspberry Bars, I recommend pushing the puree through a mesh sieve to remove seeds—this takes a little patience but really pays off in texture. Next, gently simmer the seedless puree over low-medium heat. The goal is to concentrate those raspberry flavors and reduce the liquid, resulting in a rich, thick puree. Cool it while you prep the other components.

Step 2: Prep the Shortbread Base

Preheat your oven to 325F (160C) and line a 9×13 inch pan with parchment—leave an overhang for easy lifting later. In a medium bowl, whisk the flour, sugar, corn starch, and salt. Stir in the melted butter to form a thick dough, then press it evenly into your pan, forming a slight edge to hold in the filling. Bake for 20-25 minutes until the top looks set and just starts to turn golden. While it’s hot, gently prick the surface with a fork (not too deep!) to help the lemon raspberry filling adhere.

Step 3: Prepare the Lemon Raspberry Layer

While the base bakes, whisk together the sugar and cornstarch in a large bowl to break up any pesky lumps—this ensures a lump-free filling. Next, whisk in the eggs until fully blended. Stir in the cooled, reduced raspberry puree for knockout color and fresh fruit flavor, followed by fresh lemon juice for zesty brightness. The mixture will seem quite thin at this stage, but that’s exactly what you want for a silky finish.

Step 4: Bake the Bars

Pour the vibrant lemon raspberry mixture over the shortbread base. Slide the pan back into the oven for another 20-25 minutes at 325F/160C, until the top looks set but not overly browned. Allow the pan to cool at room temperature for at least an hour, then refrigerate for two more hours—the chill time is key for clean slices and the perfect texture.

Step 5: Slice and Serve

When the Lemon Raspberry Bars are fully chilled, use the parchment paper to lift the slab from the pan onto a cutting board. With a sharp knife, slice into bars—wiping the blade clean between cuts means every bar looks bakery-worthy. Store any extra bars in the refrigerator to keep them perfectly fresh.

How to Serve Lemon Raspberry Bars

Garnishes

The finishing touch makes all the difference! Dust the bars with powdered sugar for a snow-kissed look, or add curls of lemon zest and a few fresh raspberries. A little dollop of whipped cream never hurts either, especially if you’re serving to guests and want to make your Lemon Raspberry Bars look absolutely showstopping.

Side Dishes

Lemon Raspberry Bars shine alongside lighter fare. Think a fresh fruit salad, a spoonful of lightly sweetened Greek yogurt, or simple tea and coffee. You could even set them out with other fruity desserts for a bright, refreshing dessert spread that gets everyone reaching for seconds.

Creative Ways to Present

I love creating a colorful dessert platter: arrange Lemon Raspberry Bars with other pastel treats, or stack them in whimsical layers for a festive tea party look. For a really fun twist, try cutting them into circles with a cookie cutter and serve as mini tartlets—the pink and yellow swirls look irresistible!

Make Ahead and Storage

Storing Leftovers

Once cooled and cut, stash leftover Lemon Raspberry Bars in an airtight container in the fridge. This not only preserves their texture but also lets the flavors continue to mingle, making the bars even more vibrant the next day.

Freezing

Need these Lemon Raspberry Bars further in advance? Not a problem! Once cut, separate bars with parchment and freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge before serving—they taste as fresh as the day you baked them.

Reheating

While they’re phenomenal cold, you can gently bring them to room temperature for a softer bite. Avoid using the microwave, as it can make the base soggy. Simply leave them out on the counter for about 30 minutes before serving for optimal flavor and texture.

FAQs

Can I use bottled lemon juice instead of fresh?

For the brightest, tangiest flavor, stick with freshly squeezed lemon juice. Bottled juice doesn’t have the same aroma or brightness and will dull the taste of your Lemon Raspberry Bars.

Do frozen raspberries work in this recipe?

Absolutely! Thaw them before blending, and your Lemon Raspberry Bars will still offer the same gorgeous hue and bold berry flavor.

How far ahead can I make these bars?

These bars actually improve after chilling, so they’re perfect for making a day in advance. Stored properly, Lemon Raspberry Bars will keep for up to 4-5 days in the fridge.

Is it really necessary to strain the raspberry puree?

Straining the puree removes seeds, giving the bars a silky, gourmet finish. Though it’s optional, I highly recommend it—your Lemon Raspberry Bars will look and taste extra special.

Can I halve the recipe for a smaller batch?

Yes, just use an 8×8 inch pan and halve all ingredient amounts. Bake times may be a touch shorter, so check a little early for doneness.

Final Thoughts

Once you try these Lemon Raspberry Bars, I have a feeling they’ll become a go-to treat in your kitchen too. They strike the perfect balance of zesty and sweet, and there’s something so cheerful about those jewel-bright layers. Give them a try, share a batch with friends, and watch how quickly they disappear!

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