Raspberry Lemon Bars are the perfect balance of sweet and tangy, featuring a buttery shortbread crust topped with a silky lemon filling swirled with fresh raspberries. These easy dessert bars are bright, refreshing, and ideal for spring, summer, holidays, or anytime you crave a citrus treat.
Raspberry Lemon Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, beat together the butter and sugar until light and creamy.
- Mix in the flour and salt until a soft dough forms.
- Press the dough evenly into the prepared baking pan.
- Bake the crust for 18 to 20 minutes, or until lightly golden around the edges.
- While the crust bakes, whisk together the granulated sugar and flour.
- Add the eggs, lemon juice, and lemon zest, whisking until smooth.
- Scatter the raspberries evenly over the warm crust.
- Pour the lemon filling over the raspberries.
- Use a toothpick or knife to gently swirl a few raspberries into the filling without overmixing.
- Bake for 22 to 26 minutes, or until the center is set and no longer jiggles.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Lift the bars from the pan, dust generously with powdered sugar, and slice into squares.
Notes
- Fresh lemon juice gives the brightest flavor.
- Do not overbake the filling or it may crack.
- Chill completely before slicing for clean edges.
- Fresh or frozen raspberries both work well.
- Wipe the knife clean between cuts for neat bars.
Variations
- Substitute blueberries or blackberries for raspberries.
- Add a teaspoon of vanilla extract to the filling.
- Use Meyer lemons for a sweeter citrus flavor.
- Mix in a little lime zest for extra brightness.
- Top with white chocolate drizzle after chilling.
Serving Suggestions
- Serve chilled with coffee or tea.
- Garnish with fresh raspberries.
- Add a dollop of whipped cream.
- Pair with vanilla ice cream.
- Serve on a dessert platter for parties.
Tips
- Use room-temperature eggs for a smoother filling.
- Line the pan with parchment for easy removal.
- Refrigerate leftovers in an airtight container.
- Dust with powdered sugar just before serving.
- The flavor becomes even better after chilling overnight.
Prep Time, Bake Time, and Total Time
Prep Time: 20 minutes
Bake Time: 45 minutes
Chill Time: 2 hours
Total Time: 3 hours 5 minutes
Servings
Serves: 16 bars
Nutrition Information (Approximate Per Serving)
- Calories: 245
- Protein: 3g
- Carbohydrates: 32g
- Fat: 12g
- Sodium: 85mg
FAQs
Can I use frozen raspberries?
Yes. There’s no need to thaw them first. Add them directly to the crust before pouring over the lemon filling.
Why do my lemon bars need to chill?
Chilling allows the lemon filling to fully set, making the bars easier to slice and giving them the perfect texture.
Can I make these ahead of time?
Absolutely. Raspberry Lemon Bars can be made one day in advance and stored in the refrigerator until ready to serve.
How should I store leftovers?
Store the bars in an airtight container in the refrigerator for up to 5 days.
Can I freeze Raspberry Lemon Bars?
Yes. Freeze the bars without the powdered sugar for up to 3 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.
Why did my filling crack?
Overbaking is usually the cause. Remove the bars from the oven as soon as the center is set with only a slight wobble.
