These Lemon Raspberry Bars are a delightful variation on traditional lemon bars, featuring a buttery shortbread crust topped with a tangy, luscious lemon-raspberry custard layer. The bright raspberry puree gives the bars a beautiful pink hue and a fresh, fruity flavor that perfectly complements the zesty lemon.
Inspiration Behind the Bars
After baking classic lemon bars recently, I wanted to try a fun twist. Since I love raspberry lemonade, adding raspberries to the lemon bars seemed like the perfect idea. The result? Bars bursting with sunshine — buttery, tangy, and fruity all in one bite.
The Buttery Shortbread Base
The crust is a rich, buttery shortbread that’s not overly sweet, so it balances perfectly with the tart and sweet lemon raspberry topping. Press the dough into a 9×13 pan and bake until it’s set and lightly golden around the edges. For best results, press the dough up the sides slightly to create a small ledge — this prevents the juicy raspberry layer from seeping underneath and making the crust soggy.
Pro Tip: After baking, gently prick the top of the crust with a fork to help the filling stick better.
The Tangy Lemon Raspberry Filling
The filling is a custard-like blend similar to classic lemon bars but with a few tweaks:
- Slightly less lemon juice to balance the raspberry sweetness
- Fresh raspberry puree, cooked down to thicken and intensify flavor
- Reduced sugar since raspberries add natural sweetness
Start by pureeing fresh or frozen raspberries and optionally strain out the seeds for a smooth texture. Then simmer the puree to remove excess moisture — this step is key to a perfectly set filling. Whisk the thickened puree together with eggs, sugar, cornstarch, and lemon juice before pouring over the baked shortbread crust.
Baking & Serving
Bake the assembled bars until the lemon raspberry layer is just set, then cool completely at room temperature before chilling in the fridge for at least 2 hours. This chilling time helps the filling firm up so you can slice clean bars.
Serve with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
Ingredients Overview
For the Raspberry Puree:
- 2 cups raspberries (fresh or frozen)
For the Shortbread Base:
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 cup unsalted butter, melted
For the Lemon Raspberry Filling:
- 1 1/2 cups granulated sugar
- 1/3 cup cornstarch
- 6 large eggs
- 1/4 cup reduced raspberry puree (from 2 cups berries)
- 3/4 cup fresh lemon juice
Quick Instructions
- Puree raspberries, strain seeds (optional), then simmer puree until thickened and reduced to about 1/4 cup. Cool.
- Mix flour, sugar, cornstarch, salt; stir in melted butter to form dough. Press into pan with slight lip on edges. Bake 20–25 minutes at 325°F until set and lightly golden. Prick top with fork.
- Whisk sugar and cornstarch, then eggs, raspberry puree, and lemon juice for filling. Pour over baked crust.
- Bake again 20–25 minutes until filling is set. Cool completely, then chill 2+ hours before slicing.
Notes
- Frozen berries work fine but may take longer to reduce due to extra liquid.
- Avoid bottled lemon juice—it’s too sour for this recipe.
- Bars keep well refrigerated for up to 5 days.
Love Lemon & Berry Desserts? Try These Too:
- Lemon Raspberry Cupcakes
- Classic Lemon Bars
- Lemon Blueberry Muffins
- Lemon Blueberry Cake with Cream Cheese Frosting
This recipe yields about 18 bars, each with a perfect balance of tart lemon and sweet raspberry, nestled on a tender buttery crust. It’s a vibrant dessert that tastes like sunshine and is sure to brighten any day!