Lemon Raspberry Bars – Easy Dessert Recipe

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If you’re looking for a dessert that captures the essence of summer and brings a perfect balance of tart and sweet to your table, Lemon Raspberry Bars are the answer! These bright, beautiful bars combine a buttery shortbread crust, a silky lemon raspberry curd, and a layer of vibrant, tangy raspberry puree that delivers stunning contrast in both flavor and appearance.

Whether you’re planning a picnic, a weekend baking project, or need something special for a celebration, Lemon Raspberry Bars promise crowd-pleasing color and taste. In this post, we’ll dive into everything you need to know: why these bars are so irresistible, the best techniques for gooey perfection, creative twists, and expert tips for fuss-free success—all to help you create the best Lemon Raspberry Bars you’ve ever tasted.

Why You’ll Love Lemon Raspberry Bars

• The perfect combo of buttery, melt-in-your-mouth shortbread and zesty lemon raspberry layers.
• Eye-catching, vibrant colors that make every bite look as good as it tastes.
• Customizable with fresh or frozen raspberries, perfect for any season.
• Easy-to-follow steps suitable for bakers of all skill levels.
• A refreshing dessert with the ideal sweet-tart balance that’s never too cloying.
• Great for parties, bake sales, brunch, or simply brightening up your day.

Ingredients for Lemon Raspberry Bars

What makes Lemon Raspberry Bars unforgettable is the harmony between high-quality, simple ingredients. Here’s what you’ll need for this show-stopping treat:

For the Raspberry Puree:

• 2 cups raspberries (250 grams), fresh or frozen
• Use whichever you have on hand; frozen berries work just as well and make this recipe accessible year-round.

For the Shortbread Base:

• 2 1/4 cups all-purpose flour (281 grams)
• Go for unbleached for the best texture, if possible.
• 1/2 cup granulated sugar (100 grams)
• Provides a subtle sweetness to balance the tartness of the filling.
• 1 tablespoon corn starch
• This little addition creates a supremely tender, melt-away crust.
• 1/4 teaspoon salt
• Brings out the buttery notes of the shortbread.
• 1 cup unsalted butter (226 grams), melted
• Melted butter makes for a crumbly yet cohesive base, ensuring every bite is packed with rich, creamy flavor.

For the Lemon Raspberry Layer:

• 1 1/2 cups granulated sugar (300 grams)
• Give the lemon layer its classic, cuddly sweetness.
• 1/3 cup cornstarch (40 grams)
• Creates the smooth, sliceable curd layer without needing extra flour.
• 6 large eggs
• The secret to that luscious, custard-like texture.
• 1/4 cup reduced raspberry puree (60 ml)
• Intensifies the fruity tang without making the bars runny.
• 3/4 cup fresh lemon juice (180 ml)
• For the biggest, zippiest citrus flavor, use fresh lemons.

A light dusting of powdered sugar and a few extra raspberries for garnish take these already pretty bars totally over the top—so don’t skip them!

Necessary Tools

Before you get started on your Lemon Raspberry Bars, make sure your kitchen is set up for baking success. Having the right equipment makes the process smoother and more enjoyable:

• 9×13-inch baking pan – The classic pan size for bars, providing the perfect thickness and shape.
• Parchment paper – Lining the pan ensures easy lift-out and clean-up.
• Saucepan – For reducing the raspberry puree to a deep, concentrated flavor.
• Fine mesh strainer – Essential for removing raspberry seeds for a silky puree.
• Mixing bowls – You’ll need a few for dry and wet ingredients.
• Whisk – Creates smooth, lump-free curd and shortbread mixtures.
• Spatula – For even spreading and scraping every last bit from your bowls.
• Measuring cups and spoons – For accuracy and consistent results.
• Sharp knife – For slicing your Lemon Raspberry Bars into perfect, photogenic squares.
• Cooling rack – Bars cool best when lifted onto a rack, avoiding soggy bottoms.

Having everything ready before you begin baking eliminates stress and ensures each layer comes out just right.

Ingredient Additions & Substitutions

Part of the beauty of these Lemon Raspberry Bars is how adaptable they are to what’s in your pantry and your unique taste preferences. Here are some ideas to make this recipe your own:

• Raspberries: Both fresh and frozen raspberries work, but you can also try blackberries, blueberries, or a combination for a mixed-berry twist.
• Lemon Juice: While fresh lemon juice is preferred for that citrusy zest, bottled lemon juice can be used in a pinch. For extra tartness and fragrance, add in a bit of grated lemon zest.
• Cornstarch: Arrowroot powder or potato starch can be substituted for cornstarch in equal measure for those with sensitivities.
• Flour: For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture may vary slightly but will still be delicious.
• Sugar: Swap a portion of granulated sugar with coconut sugar or light brown sugar in the shortbread base for caramel undertones.
• Butter: Dairy-free? Substitute with vegan buttery sticks or a high-quality plant-based margarine. The richness will still come through, and the crust will hold its texture.
• Eggs: To make egg-free Lemon Raspberry Bars, try a mix of silken tofu or a commercial egg replacer, but be aware the texture of the lemon layer might be more pudding-like.
• Add-Ins: Fold in a handful of white chocolate chips or swirl in a touch of raspberry or lemon jam before baking for added ooey-gooeyness.
• Toppings: Powdered sugar is classic, but a drizzle of creamy glaze (simply mix powdered sugar and a bit of lemon juice) or thinly sliced candied lemons makes a gorgeous garnish. A few extra raspberries scattered on top provide a fresh, eye-catching finish.

Experimenting with additions and substitutions allows you to cater to dietary needs, ingredient availability, or simply enliven this classic lemon dessert with your personal flair.

How to Make Lemon Raspberry Bars

Making these Lemon Raspberry Bars is a breeze, especially when you prep all your ingredients and equipment beforehand. Let’s break it down into easy steps:

Step 1: Prepare the Raspberry Puree

• In a small saucepan over medium heat, combine 2 cups of raspberries (fresh or frozen).
• Cook, stirring and mashing berries occasionally, until the mixture boils and thickens slightly—about 5 to 8 minutes.
• Use a fine mesh strainer to push the puree through into a bowl, removing seeds.
• Return the seedless puree to the pan and simmer to reduce down to 1/4 cup (about 10-12 minutes), stirring often to prevent scorching. Set aside to cool.

Step 2: Make the Shortbread Base

• Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving overhang for easy removal later.
• In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 cup sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt.
• Stir in 1 cup melted butter until the mixture is evenly moistened and sandy.
• Press the shortbread dough firmly and evenly into the prepared pan.
• Bake for 18-20 minutes, until just beginning to set and the edges are lightly golden. Remove from oven but leave the oven on.

Step 3: Whisk Together the Lemon Raspberry Layer

• In another bowl, whisk 1 1/2 cups sugar with 1/3 cup cornstarch until combined and lump-free.
• Add 6 eggs, one at a time, whisking well after each.
• Slowly add 3/4 cup lemon juice and the reserved 1/4 cup reduced raspberry puree, whisking until blended and perfectly smooth.

Step 4: Combine & Bake

• Pour the lemon raspberry mixture over the warm shortbread crust.
• Gently tilt the pan to spread the filling evenly.
• Bake for 25-28 minutes, until the center is just set with a slight jiggle.
• Remove from oven and cool at room temperature for at least 2 hours, then transfer to the fridge to chill for a minimum of 2 more hours (overnight is even better).

Step 5: Slice & Serve

• Use the parchment overhang to lift the whole bar slab from the pan.
• Place on a cutting board and slice into squares with a sharp, damp knife for clean edges.
• Dust generously with powdered sugar and top with fresh raspberries, if desired.

Serving Suggestions

Lemon Raspberry Bars are delicious on their own, but how you present them can make serving extra special. Here are some creative ways to enjoy and share these tangy-sweet treats:

• Serve chilled for extra refreshing zing, especially on hot days.
• Plate each bar atop a drizzle of raspberry coulis or lemon curd for a simple, elegant plated dessert.
• Add a dollop of whipped cream or a scoop of vanilla bean ice cream for decadence at dinner parties.
• Offer in mini squares as part of a dessert buffet or afternoon tea spread.
• Pair with iced tea, lemonade, or a crisp glass of Prosecco for the ultimate spring or summer vibe.
• Set out at brunch or bridal showers alongside fresh fruit and savory bites to delight every guest’s palate.

These versatile bars shine at any gathering—so don’t hesitate to make them the star attraction!

Pro Tips & Tricks

• Always use fresh lemon juice for the brightest flavor; bottled just can’t compare in intensity or aroma.
• Press the shortbread crust FIRMLY and evenly—use the bottom of a measuring cup for ultra-smooth results.
• When reducing raspberry puree, keep an eye on the pan and stir frequently to avoid sticking or burning.
• Strain the raspberry puree for the smoothest filling. While seeds do add rustic charm, removing them makes the bars irresistibly silky.
• Chill bars thoroughly—this step is key for clean slices and a set, creamy lemon-raspberry layer. Patient chilling makes perfect!
• Wipe your knife clean between each slice for beautiful, bakery-style edges.
• Dust with powdered sugar just before serving to keep the top fresh and pristine.
• If your bars seem too soft after chilling, a brief stint in the freezer (about 20-30 minutes) firms them up for neater slicing.
• For extra color and zing, scatter a few fresh raspberries over the top right before serving.
• To prevent sticky crusts, let the bars cool completely before removing them from the pan.

Mastering these simple techniques guarantees Lemon Raspberry Bars that are as striking as they are scrumptious.

Storage Instructions

Lemon Raspberry Bars store beautifully, making them perfect for prepping ahead for parties or snacking throughout the week. Here’s how to keep them fresh:

• Refrigerator: Store bars in an airtight container, layered with parchment or wax paper to prevent sticking. They’ll stay perfect for up to 5 days.
• Freezer: Lemon Raspberry Bars freeze exceptionally well. Wrap slices individually in plastic wrap and place in a freezer-safe bag or container. They keep for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour.
• Serving After Storage: For the best texture, enjoy bars chilled or bring to room temperature about 20 minutes before serving. Add a fresh dusting of powdered sugar before presenting if they’ve been refrigerated or frozen.

Storing them correctly means you’ll always have a delicious, zesty treat on hand whenever your cravings strike!

General Information

Lemon Raspberry Bars are believed to have evolved from classic lemon bars, which originated as a bright, refreshing alternative to richer desserts. By adding tart, sweet raspberry puree, this twist creates a jewel-toned confection that captures the flavors and colors of sunshine-filled days.

These bars are ideal for everything from family gatherings to bake sales. Their striking appearance is always a conversation-starter, and their taste never disappoints. The balance of the buttery crust, creamy lemon layer, and fruity topping mirrors nostalgic childhood treats while feeling thoroughly grown-up and sophisticated.

Whether you’re a seasoned home baker or an occasional kitchen adventurer, Lemon Raspberry Bars are accessible, rewarding, and adaptable to suit any occasion or craving.

FAQs

Can I use frozen raspberries for Lemon Raspberry Bars?

Absolutely! Frozen raspberries work just as well as fresh and make this recipe easy to prepare any time of year.

Can I make Lemon Raspberry Bars gluten-free?

Yes, swap the all-purpose flour in the shortbread crust for a 1:1 gluten-free flour blend for delicious gluten-free bars.

Why do my Lemon Raspberry Bars seem runny?

Bars may be underbaked or need extra chilling. Ensure the lemon raspberry layer is just set before removing from the oven and allow several hours to chill before slicing.

Can I prepare Lemon Raspberry Bars ahead of time?

These bars are ideal for making ahead—they taste even better after chilling overnight!

How do I get clean slices?

Use a sharp, damp knife and wipe clean after each cut. Chilling thoroughly before slicing also helps bars hold their shape beautifully.

What can I use instead of cornstarch?

Arrowroot or potato starch can be used as a 1:1 substitute in both the crust and filling.

Conclusion

Lemon Raspberry Bars are the ultimate celebration of sweet-tart flavor and visual delight. Whether you serve them for a special event or as a simple treat with afternoon tea, these bars never fail to impress. Their bright, creamy layers and tender crust make them a must-bake for any dessert lover. Try them once, and you’ll find yourself returning to this recipe again and again—enjoy every irresistible bite!

Nutritional Information

Each bar (based on 24 servings) contains approximately:

• Calories: 210
• Fat: 9g
• Carbohydrates: 32g
• Sugar: 19g
• Protein: 3g
• Dietary Fiber: 1g
• Cholesterol: 57mg
• Sodium: 42mg

Please note that nutritional values will vary depending on ingredient brands and portion sizes. Enjoy Lemon Raspberry Bars as a special treat within a balanced diet and feel great about sharing them with friends and family. The vibrant berries and zesty lemon not only add flavor, but also provide antioxidants and a touch of vitamin C—making these bars a little sweet sunshine in every bite!

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