Lemon Raspberry Bars Recipe

If you are looking for a bright, tangy treat that perfectly balances sweet and tart, these Lemon Raspberry Bars are an absolute delight. Imagine a buttery shortbread base topped with a luscious, zesty lemon layer enriched with the vibrant flavor of raspberries—it’s sunshine and summer all in one bite. These bars deliver a lovely texture contrast and a gift-worthy flavor combination that makes them an irresistible dessert or snack. Whether it’s for a gathering or just to satisfy your own cravings, Lemon Raspberry Bars are sure to become a beloved favorite in your recipe collection.

Ingredients You’ll Need

The magic behind Lemon Raspberry Bars comes down to simple, essential ingredients that each bring their own special touch to the recipe. Every component contributes a layer of flavor, texture, or color to create a perfectly harmonious dessert that’s as pretty as it is delicious.

• Raspberries (2 cups / 250 grams): Fresh or frozen, their bright tartness shines through the filling and makes the bars pop.
• All-purpose flour (2 1/4 cups / 281 grams): Provides the sturdy yet tender structure of the shortbread base.
• Granulated sugar (1/2 cup + 1 1/2 cups): Sweetens the crust and the lemon raspberry layer perfectly without overpowering.
• Corn starch (1 tbsp + 1/3 cup): Acts as a thickening agent for both the crust and the luscious topping.
• Salt (1/4 teaspoon): Enhances all the flavors and balances sweetness in the crust.
• Unsalted butter (1 cup / 226 grams, melted): Gives the shortbread its rich, crumbly bite and golden color.
• Large eggs (6): Bind the filling together and give it a silky, custard-like texture.
• Reduced raspberry puree (1/4 cup / 60 ml): Intensifies the raspberry flavor and blends beautifully into the lemon layer.
• Freshly squeezed lemon juice (3/4 cup / 180 ml): Delivers that essential bright, zesty note for the filling.

How to Make Lemon Raspberry Bars

Step 1: Prepare the Raspberry Puree

Start by blitzing the raspberries in a blender or food processor until smooth. To remove seeds for a silky texture, push the puree through a fine metal sieve. Then gently simmer the seedless puree in a saucepan over medium-low heat until it thickens and reduces to roughly a quarter cup. This step concentrates the raspberry flavor and prevents the bars from becoming watery.

Step 2: Make the Shortbread Base

Preheat your oven to 325°F (160°C) and line a 9×13-inch pan with parchment paper, leaving overhangs to help lift the bars later. In a mixing bowl, combine the flour, sugar, cornstarch, and salt, then stir in melted butter until the dough forms a dense, thick mixture. Press it evenly into the bottom of the pan, creating a slight edge around the sides. Bake for 20 to 25 minutes until the shortbread looks set and golden. As it bakes, you can start working on the next layer.

Step 3: Prepare the Lemon Raspberry Filling

While the crust is in the oven, whisk together sugar and cornstarch in a large bowl until smooth. Add the eggs one at a time, mixing thoroughly, then incorporate the cooled reduced raspberry puree. Slowly whisk in the freshly squeezed lemon juice, which will give the mixture a liquid consistency. Once the crust is done, remove it from the oven and prick its surface lightly with a fork—this prevents bubbles from forming under the filling.

Step 4: Bake the Bars

Pour the lemon raspberry filling over the warm shortbread crust and return the pan to the oven. Bake at the same temperature for another 20 to 25 minutes, or until the top is set but still has a slight jiggle. Let the bars cool completely at room temperature, then refrigerate for at least two hours to allow them to firm up nicely for slicing.

Step 5: Slice and Serve

Use the parchment paper overhang to carefully lift the bars from the pan. For the cleanest slices, wipe your knife clean between each cut. The result is a stunning layered treat that’s bursting with flavor in every bite.

How to Serve Lemon Raspberry Bars

Garnishes

A dusting of powdered sugar or a few fresh raspberries on top adds a sophisticated touch and hints at the flavors inside. You could also drizzle a little melted white chocolate or lemon glaze for an extra sweet flourish that pairs beautifully with the tartness.

Side Dishes

These bars are lovely on their own but also shine alongside a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing note, serve with a cup of hot tea or a chilled glass of sparkling lemonade.

Creative Ways to Present

Turn your Lemon Raspberry Bars into elegant mini portions by cutting them into bite-sized squares or rectangles and serving on a decorative platter. Layer them between delicate paper doilies for a charming presentation at a tea party or picnic. You can even use these bars as a base for a layered dessert parfait with fresh berries and whipped cream.

Make Ahead and Storage

Storing Leftovers

After chilling, cover the Lemon Raspberry Bars tightly with plastic wrap or store them in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, allowing you to enjoy their vibrant flavors over a few days without a fuss.

Freezing

To keep these bars longer, freeze them after slicing by arranging pieces on a parchment-lined tray until firm, then transferring them to a freezer-safe container or bag. They freeze wonderfully for up to 2 months. For the best taste and texture, thaw overnight in the fridge before serving.

Reheating

Since these bars are best served chilled, reheating is not recommended. Instead, just bring them to room temperature or enjoy them straight from the fridge for that perfect balance of tangy and sweet.

FAQs

Can I use frozen raspberries for the Lemon Raspberry Bars?

Absolutely! Frozen raspberries work just as well as fresh ones. Just thaw them slightly before pureeing and follow the same reduction process to avoid excess liquid in the filling.

What can I substitute for corn starch in this recipe?

If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a substitute in equal amounts. These will perform similarly as thickening agents in both the crust and filling.

How do I prevent the crust from becoming soggy?

The key is baking the shortbread base fully before adding the filling and pricking it lightly with a fork after baking to allow steam to escape. Also, reducing the raspberry puree helps keep the filling from releasing too much moisture.

Can I make these bars gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free blend that measures cup-for-cup, you can make a delicious gluten-free version. Just ensure your blend includes xanthan gum or another binder for the best texture.

How long do Lemon Raspberry Bars keep in the fridge?

Stored properly in an airtight container, these bars can be enjoyed fresh for up to four days. Their flavor and texture are best within the first two days but remain delightful throughout.

Final Thoughts

If you’re craving a dessert that’s both refreshing and indulgent, you can’t go wrong with these Lemon Raspberry Bars. They combine tart lemon, sweet raspberries, and a buttery base into a treat that’s perfect year-round. I promise once you make them, they’ll become a go-to recipe you’ll want to share with all your friends and family. So grab those fresh lemons and raspberries, and start baking some sunshine today!

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