These Lemon Raspberry Bars are the perfect combination of tart lemon and sweet raspberries, sitting on a buttery shortbread crust that ties everything together. They are a refreshing treat that’s perfect for spring and summer, bringing out the best of fruity flavors with a delightful texture. They’re easy to make and will impress anyone who tastes them.
Ingredients
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1/2 cup fresh raspberries
1 tablespoon lemon zest
1/2 cup fresh lemon juice
3/4 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
In a food processor or large mixing bowl, combine the 1 cup of flour and powdered sugar. Add the cold cubed butter and pulse or cut it in until the mixture resembles coarse crumbs.
Press the dough evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 15-18 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
In a medium bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, 2 tablespoons of flour, and a pinch of salt.
Gently fold in the fresh raspberries, taking care not to crush them.
Pour the lemon and raspberry mixture over the cooled crust and return to the oven. Bake for an additional 20-25 minutes, or until the center is set and the edges are lightly golden.
Let the bars cool completely in the baking dish before slicing into squares.
Dust with powdered sugar before serving, if desired.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 9 servings
Storage/Reheating
These Lemon Raspberry Bars can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, store them in the fridge for up to a week. When reheating, simply place them in the microwave for 10-15 seconds or enjoy them cold. You can also freeze the bars for up to 2 months—just wrap them tightly in plastic wrap and then place them in a freezer bag.
FAQs
How can I make these Lemon Raspberry Bars gluten-free?
To make these bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a certified gluten-free flour to ensure the recipe is safe for those with gluten sensitivity.
Can I use frozen raspberries?
Yes! You can use frozen raspberries if fresh ones aren’t available. Just make sure to gently fold them into the mixture while they’re still frozen to avoid them turning mushy.
Can I substitute the lemon juice with lime juice?
While lime juice could work as an alternative, it will change the flavor profile of the bars. Lemon juice is key to that classic tart flavor, but if you love lime, feel free to experiment!
Can I add more fruit to these bars?
Absolutely! You can add more raspberries, or even try mixing in blueberries or blackberries. Just be sure to adjust the ratio of lemon filling to fruit so that the texture and balance stay the same.
How do I know when the bars are done baking?
The bars are done when the edges are lightly golden and the center is set. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Conclusion
These Lemon Raspberry Bars are a must-try for anyone who loves the zesty combo of lemon and fresh fruit. With a buttery crust and a tangy filling, they’re the perfect dessert for a sunny day. Whether served at a gathering or enjoyed solo, these bars will always be a hit. I highly recommend giving this recipe a try—it’s easy, refreshing, and oh-so-delicious!
📖 Recipe:
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Lemon Raspberry Bars
- Total Time: 55 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Lemon Raspberry Bars combine the tartness of lemon with the sweetness of raspberries on a buttery shortbread crust, offering a refreshing and delightful treat for spring and summer.
Ingredients
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1/2 cup fresh raspberries
1 tablespoon lemon zest
1/2 cup fresh lemon juice
3/4 cup granulated sugar
2 large eggs
2 tablespoons all-purpose flour
Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a food processor or large mixing bowl, combine the 1 cup of flour and powdered sugar. Add the cold cubed butter and pulse or cut it in until the mixture resembles coarse crumbs.
- Press the dough evenly into the bottom of the prepared baking dish to form the crust.
- Bake the crust in the preheated oven for 15-18 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool slightly.
- In a medium bowl, whisk together the eggs, granulated sugar, lemon zest, lemon juice, 2 tablespoons of flour, and a pinch of salt.
- Gently fold in the fresh raspberries, taking care not to crush them.
- Pour the lemon and raspberry mixture over the cooled crust and return to the oven. Bake for an additional 20-25 minutes, or until the center is set and the edges are lightly golden.
- Let the bars cool completely in the baking dish before slicing into squares.
- Dust with powdered sugar before serving, if desired.
Notes
If using frozen raspberries, fold them in while still frozen to prevent mushiness.
For a gluten-free version, substitute all-purpose flour with a certified gluten-free flour blend.
These bars can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
For a twist, you can mix in blueberries or blackberries alongside the raspberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 15g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
