Name: Raspberry Lemon Bars Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 ounces unsalted butter (at room temperature); ½ cup granulated sugar; 2 cups all-purpose flour; ¼ teaspoon kosher salt; 1 teaspoon lemon zest (grated); 2 tablespoons granulated sugar; ¼ cup lemon juice; 2 teaspoons cornstarch; 1 cup raspberries; 7 large eggs; 3 cups granulated sugar; 2 tablespoons lemon zest (grated); 1 cup lemon juice (freshly-squeezed); 1 cup all-purpose flour; powdered sugar (Confectioners’ sugar for dusting)

Jump to Recipe

Every once in a while, a dessert comes along that genuinely brightens your day—these Raspberry Lemon Bars are exactly that burst of sunshine. They marry buttery shortbread crust, a luscious tart lemon filling, and vibrant swirls of sweet-tart raspberry, creating a bar that’s impossible to resist. Whether you’re hosting a spring brunch, craving a fruity treat, or simply want to bake something that feels special, these bars promise to deliver a pop of flavor, color, and cheer in every bite.

Raspberry Lemon Bars Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long list to make magic with Raspberry Lemon Bars; just a handful of fresh, simple ingredients deliver dazzling flavor and gorgeous looks. Each ingredient plays a distinct role—think buttery texture, zesty brightness, and that signature vibrant swirl.

Unsalted butter (8 ounces, at room temperature): Essential for that melt-in-your-mouth shortbread base—don’t substitute salted butter or things may taste off.
Granulated sugar (½ cup for crust, 2 tablespoons for raspberry puree, 3 cups for filling): Brings just the right sweetness to both the base, filling, and puree—don’t skimp here.
All-purpose flour (2 cups for crust, 1 cup for filling): Provides structure to the crust and keeps the lemon layer sturdy yet tender.
Kosher salt (¼ teaspoon): Balances the sweetness and amps up the flavors all around.
Lemon zest (1 teaspoon for crust, 2 tablespoons for filling): Grated zest adds tons of citrusy aroma—zest before juicing for max efficiency!
Lemon juice (¼ cup for raspberry puree, 1 cup for filling): Always use freshly squeezed for classic bright tartness.
Cornstarch (2 teaspoons): Thickens the raspberry puree for perfect swirls that don’t sink.
Raspberries (1 cup): Use fresh when you can, but frozen works in a pinch—these are the secret to that gorgeous magenta swirl.
Large eggs (7): Yes, seven! Eggs make the filling creamy and give it that silky custard finish.
Powdered sugar (for dusting): The final snowy touch—don’t skip for that bakery-style look.

How to Make Raspberry Lemon Bars

Step 1: Prep and Preheat

Before you do anything, set your oven to 350°F so it’s perfectly heated when you’re ready to bake. Lightly spray a 9×13-inch baking pan with cooking spray—this helps those Raspberry Lemon Bars pop out cleanly later on. There’s nothing sadder than a stuck crust!

Step 2: Make the Shortbread Crust

With an electric mixer and paddle attachment, cream together the butter and ½ cup granulated sugar for about 2 minutes, until it’s pale and fluffy. Sprinkle in your grated lemon zest to start layering in citrus flavor. In another bowl, whisk together 2 cups flour and the salt, then slowly add this to your butter mix on low speed. Once it starts to look like soft dough, gather it together on a floured board. Press firmly and evenly into your prepared pan, getting it all the way into the corners for perfect edges. Chill the crust for 15 minutes to help it stay tender, then bake it for 15-20 minutes—look for the palest golden edge. Let it cool about 30 minutes so the filling doesn’t melt the crust.

Step 3: Prepare the Raspberry Puree

In a small saucepan, whisk together 2 tablespoons granulated sugar, 2 teaspoons cornstarch, and ¼ cup lemon juice. Add the raspberries and cook over medium heat, stirring constantly. Within 6 minutes, the berries will burst and the mixture will thicken and bubble. Press the puree through a mesh strainer to remove seeds—a little effort for a silky finish. Let this brilliant fuchsia puree cool at room temperature—don’t refrigerate or it’ll set up too much.

Step 4: Mix the Lemon Filling

To a large bowl, add your 7 eggs, 3 cups granulated sugar, 2 tablespoons lemon zest, and 1 cup flour. Whisk until totally smooth—the mixture should be pale and thick with no streaks of flour. Slowly pour in the freshly squeezed lemon juice, whisking all the while for a glossy, pourable custard.

Step 5: Assemble and Swirl

Pour your lemon filling over the cooled crust, smoothing it gently with a spatula. Dollop spoonfuls of raspberry puree over the surface—no need to measure, just dot evenly for the prettiest effect. Use a toothpick or skewer to swirl the puree into dramatic patterns. Work quickly so the swirls don’t sink!

Step 6: Bake to Perfection

Bake at 350°F for 30-35 minutes. You’re looking for a filling that doesn’t jiggle in the center and is lightly golden at the edges. If you overbake, the filling will crack, so trust your instincts and check early. Once baked, let the pan cool completely at room temperature before attempting to slice; this is key for sharp, bakery-worthy bars.

Step 7: Slice and Finish

Lift the cooled slab from the pan (if your pan allows), then use a sharp knife to cut it into squares or triangles. Just before serving, dust generously with powdered sugar. Now, gather your friends or family and watch these Raspberry Lemon Bars disappear!

How to Serve Raspberry Lemon Bars

Garnishes

For a little extra flourish, try adding a few fresh raspberries or thin lemon slices to each plate. A sprinkle of finely grated lemon zest gives a pop of color and aroma, while that all-important dusting of powdered sugar brings just the right bakery finish. These tiny touches truly elevate your Raspberry Lemon Bars from homemade to “Can I have your recipe?” status.

Side Dishes

If you’re going the extra mile with a tea party or picnic, pair Raspberry Lemon Bars with a dollop of softly whipped cream or a scoop of vanilla ice cream for contrast. Light, herby salads—think a minty fruit salad or mixed baby greens—also bring out the refreshing lemon and berry notes.

Creative Ways to Present

Try cutting your bars into petite bites for a dessert tray, or stack them in small parchment wrappers for lunchbox treats. For a festive brunch, arrange bars on a platter with edible flowers and lemon curls. Raspberry Lemon Bars can also be layered in parfait glasses with whipped cream for a modern twist that’ll wow the table!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, Raspberry Lemon Bars keep beautifully in an airtight container in the fridge for up to 5 days. Place parchment or waxed paper between layers to prevent sticking and sogginess. They’re a fantastic make-ahead dessert because the flavors continue to meld and intensify—a little time only makes them better!

Freezing

These bars freeze spectacularly! Wrap squares individually in plastic wrap, then pop them into a freezer-safe bag or box. They’ll keep for up to 2 months. When you need a lift, just thaw them at room temperature or overnight in the fridge. Always wait to dust with powdered sugar until serving.

Reheating

Raspberry Lemon Bars are typically enjoyed chilled or at room temperature, so reheating isn’t usually necessary. If you prefer a warmer dessert, you can gently zap a bar in the microwave for 10 seconds—just enough to take off the chill but not so much that the filling melts.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work perfectly for the swirl. There’s no need to thaw—just add them straight to the saucepan with the sugar, cornstarch, and lemon juice. Your Raspberry Lemon Bars will still be vibrant and delicious.

Why did my lemon filling crack?

Usually, cracks mean the bars were overbaked or cooled too quickly. Check your oven’s accuracy and keep an eye on them as they finish—the filling should be just set but not dry or browned in the center.

How do I get perfect, clean slices?

For sharp, bakery-style squares, chill the pan completely, then use a long sharp knife dipped in hot water and wiped dry between cuts. This method helps you cut right through the filling and crust without sticking or tearing.

Can I make these gluten-free?

Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour in both the crust and the filling. The results are still tangy, creamy, and irresistible.

What’s the best way to zest and juice lemons?

Zest the lemons first before cutting and juicing them—that way you’ll get all the flavorful oils without struggling with slippery citrus. Use a microplane for fine zest, and roll lemons on the counter before juicing to get every last drop.

Final Thoughts

There’s something magical about the way Raspberry Lemon Bars brighten up the table—sunny, zippy, and beautifully swirled, they make every bite taste like a special occasion. I can’t wait for you to try this recipe and share a pan with your favorite people; I’m willing to bet it’ll become a new classic in your dessert rotation.

Raspberry Lemon Bars Recipe

★★★★★

4.9 from 30 reviews

Author: Ava
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet and tangy with these delightful Raspberry Lemon Bars. A buttery crust holds a luscious lemon filling swirled with raspberry puree, creating a treat that’s both visually appealing and delicious.

Instructions

Crust – Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan. Cream butter and sugar, add lemon zest. Mix flour and salt, combine with butter mixture, press into pan. Chill, bake until lightly browned.
Raspberry Puree – Whisk sugar, cornstarch, lemon juice in saucepan. Add raspberries, cook until thickened. Strain and set aside.
Lemon Filling – Whisk eggs, sugar, lemon zest, and flour. Gradually add lemon juice, pour over crust. Add raspberry puree, swirl with toothpick. Bake until set. Cool, cut, dust with powdered sugar.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American