These Raspberry Lemon Bars are a bright, sweet, and slightly tangy dessert that’s perfect for spring, summer, or any family gathering. Made with a buttery shortbread crust and a soft lemon filling with fresh raspberry flavor.
You can make these ahead of time, keep them in the fridge, and slice them when you’re ready to serve. I love serving them with cucumber sandwiches and deviled eggs for a brunch party.
How to Make Raspberry Lemon Bars
Ingredients you’ll need for the shortbread crust
Ingredients you’ll need for the filling
Ingredients you’ll need for garnish
Step-by-Step Guide
1. Start by making the crust. In a bowl, mix the flour and sugar.
2. Add the butter and blend with a fork or pastry cutter until crumbly.
3. Press the crust mixture into a parchment-lined 9×9 baking dish, spreading it evenly. Place the crust in the freezer for 15 minutes.
4. Preheat the oven to 350°F. Bake the chilled crust for 10 to 15 minutes, until lightly golden.
5. While the crust cools, mash the raspberries in a bowl until they form a paste.
6. Add the eggs, sugar, flour, lemon juice, and lemon zest. Whisk until smooth.
7. Pour the filling over the cooled crust and spread evenly. Bake for 25 to 30 minutes, until mostly set with a slight jiggle in the center.
8. Let the bars cool completely, then refrigerate for at least 1 hour before slicing.
9. Dust with powdered sugar and garnish with fresh raspberries before serving.
Serve and Enjoy!
Copy this:
Loaf pan for homemade bread
Bread knife for slicing
Important Recipe Notes
- Use fresh or frozen raspberries: If using frozen, thaw and drain them well to avoid extra moisture.
- Let the bars cool completely before slicing and refrigerate for clean, neat cuts.
- Store in an airtight container in the fridge for up to 5 days.
- These bars taste even better chilled, so they’re great to make ahead.
Fresh Raspberry Lemon Bars with Shortbread Crust
Ingredients
For the Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup white sugar
- ¾ cup unsalted butter cubed and softened
For the Filling
- 2 cups raspberries
- ½ cup white sugar
- ½ cup all-purpose flour
- 3 eggs
- ⅓ cup lemon juice
- 1 tsp lemon zest
For the Garnish
- Powdered sugar
- Fresh raspberries
Instructions
- Start by making the crust. In a bowl, mix the flour and sugar. Add the butter and blend with a fork or pastry cutter until crumbly.
- Press the crust mixture into a parchment-lined 9×9 baking dish, spreading it evenly.
- Place the crust in the freezer for 15 minutes.
- Preheat the oven to 350°F. Bake the chilled crust for 10 to 15 minutes, until lightly golden.
- While the crust cools, mash the raspberries in a bowl until they form a paste.
- Add the eggs, sugar, flour, lemon juice, and lemon zest. Whisk until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 25 to 30 minutes, until mostly set with a slight jiggle in the center.
- Let the bars cool completely, then refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar and garnish with fresh raspberries before serving.
Check Out More Raspberry Recipe Ideas!
Vanilla Cake Mix Raspberry Cheesecake Cookies
Layered Raspberry Cheesecake Parfaits