Raspberry Lemon Bars Recipe
If you’re hunting for a dessert that’s equal parts bright, tangy, and irresistibly sweet, Raspberry Lemon Bars are about to become your new obsession. Each bite delivers the perfect marriage of buttery, melt-in-your-mouth crust with a luscious lemon filling, studded with juicy raspberries that burst with flavor. These bars are a showstopper at any gathering, picnic, or afternoon tea, and their vibrant colors make them as beautiful as they are delicious. Whether you’re a seasoned baker or just starting out, you’ll love how easy and rewarding it is to bring these Raspberry Lemon Bars to life in your own kitchen.
Ingredients You’ll Need
What makes these Raspberry Lemon Bars so special is how a handful of everyday ingredients come together to create something truly extraordinary. Each item here plays a key role—contributing not just flavor, but also texture and that eye-catching color that makes these bars stand out.
- Unsalted butter: The base of the crust, butter delivers a rich, melt-in-your-mouth foundation that supports the tangy filling.
- Granulated sugar: Sweetens both the crust and the filling, perfectly balancing the tartness of the lemon and raspberries.
- All-purpose flour: Adds structure to the crust and helps thicken the filling for neat, sliceable bars.
- Salt: Just a pinch brings out the flavors in the crust and keeps everything from tasting flat.
- Large eggs: Provide richness and set the lemon layer into a silky, custard-like texture.
- Freshly squeezed lemon juice: The star of the filling, it gives the bars their unmistakable zesty brightness—bottled juice just won’t compare.
- Lemon zest: Adds an extra punch of citrus aroma and flavor, making the bars sing with freshness.
- Fresh raspberries: Juicy berries add pops of tart flavor and a gorgeous pink hue; frozen raspberries work too, as long as they’re thawed and drained.
- Powdered sugar: A light dusting over the top not only looks beautiful but also adds a delicate sweetness with every bite.
How to Make Raspberry Lemon Bars
Step 1: Prepare Your Pan and Preheat the Oven
Begin by lining a 9×13-inch baking dish with parchment paper, making sure to leave a generous overhang on the sides—trust me, this makes lifting out the bars a total breeze. Preheat your oven to 350°F (175°C) so it’s nice and ready when you are.
Step 2: Make the Buttery Crust
In a large mixing bowl, cream together the softened unsalted butter and ½ cup of granulated sugar until the mixture is light and fluffy. Add in the flour and salt, mixing just until a soft dough forms. Press this dough evenly into the bottom of your prepared pan. Pop it into the oven and bake for 18 to 20 minutes, or until you see those edges turn a light golden color. Set the crust aside—your kitchen should already smell amazing!
Step 3: Whisk Up the Raspberry Lemon Filling
While the crust is baking, whisk together the remaining granulated sugar and flour in a bowl. Add the eggs, freshly squeezed lemon juice, and lemon zest, whisking until the filling is completely smooth and well combined. Gently fold in the raspberries, being careful not to crush them so you get lovely bursts of berry throughout the bars.
Step 4: Assemble and Bake
Pour the raspberry-lemon filling over the warm crust, letting it spread evenly to the edges. Return the pan to the oven and bake for another 25 to 30 minutes, or until the filling is set and doesn’t jiggle when you gently shake the pan. This is the moment when the magic happens—the filling transforms into a silky, tangy layer with beautiful raspberry swirls.
Step 5: Cool and Chill
Allow the Raspberry Lemon Bars to cool completely in the pan on a wire rack. Once cooled, transfer the pan to the refrigerator for at least two hours to help the bars firm up and slice cleanly. Patience is key here, but I promise it’s worth the wait!
Step 6: Cut and Serve
When you’re ready to serve, use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles, then dust generously with powdered sugar for that classic, irresistible finish. Get ready for oohs and ahhs!
How to Serve Raspberry Lemon Bars
Garnishes
For a truly stunning presentation, dust your bars with a generous layer of powdered sugar right before serving. You can also top each square with a fresh raspberry, a thin lemon slice, or even a few mint leaves to add a pop of color and a hint of freshness.
Side Dishes
These Raspberry Lemon Bars are fabulous on their own, but they pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a simple fruit salad for a light, refreshing contrast. Serve alongside tea or coffee for a sweet afternoon treat.
Creative Ways to Present
If you’re entertaining, try cutting the bars into smaller bite-sized pieces for a dessert platter, or serve them in cupcake liners for easy, mess-free sharing. You can even stack them in a tiered arrangement for a striking centerpiece at your next brunch or party.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Lemon Bars tasting fresh, store them in an airtight container in the refrigerator. They’ll stay delicious and moist for up to five days, making them a fantastic make-ahead dessert for busy weeks or special occasions.
Freezing
If you want to extend their shelf life, these bars freeze beautifully. Arrange them in a single layer, separated by parchment paper, in a freezer-safe container. They’ll keep for up to three months—just thaw overnight in the fridge before serving.
Reheating
These bars are best enjoyed chilled or at room temperature, so reheating isn’t necessary. However, if you prefer them slightly warm, let them sit at room temperature for about 10 minutes after removing from the fridge. Avoid microwaving, as it can affect the texture.
FAQs
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice really makes a difference in these Raspberry Lemon Bars, giving them a vibrant, zesty flavor that bottled juice just can’t match. If you’re in a pinch, bottled will work, but the end result won’t be quite as bright or aromatic.
What’s the best way to cut clean bars?
For the neatest slices, make sure the bars are fully chilled before cutting. Use a sharp knife, and wipe it clean between cuts. You can also dip the knife in hot water and dry it off for even cleaner edges.
Can I use frozen raspberries?
Absolutely! Just make sure to thaw and drain them well before folding into the filling. This prevents extra moisture from making the bars soggy while still giving you that delicious raspberry flavor.
How do I make the filling smoother?
If you prefer a seedless, silky filling, press the raspberries through a fine mesh sieve before adding them to the lemon mixture. This removes the seeds and gives the bars a beautiful, smooth texture.
Are Raspberry Lemon Bars gluten-free?
As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute a 1:1 gluten-free flour blend for both the crust and filling to make them gluten-free without sacrificing texture or flavor.
Final Thoughts
There’s just something magical about the combination of fresh citrus and berries, and these Raspberry Lemon Bars capture that magic in every bite. Whether you’re making them for a celebration or a simple afternoon treat, I hope you find as much joy in baking and sharing them as I do. Give this recipe a try—you’ll be surprised how quickly they disappear!
Print
Raspberry Lemon Bars Recipe
- Total Time: 1 hour 10 minutes (plus at least 2 hours chilling)
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delight in these tangy and sweet Raspberry Lemon Bars, featuring a buttery crust topped with a luscious lemon filling studded with fresh raspberries. Perfect as a refreshing summer dessert or a citrusy treat anytime.
Ingredients
For the crust:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the filling:
- 1½ cups granulated sugar
- ¼ cup all-purpose flour
- 4 large eggs
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (or frozen, thawed and drained)
- powdered sugar, for dusting
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, allowing an overhang on the sides for easy removal of the bars later.
- Make the crust: In a large bowl, cream together the softened butter and ½ cup of granulated sugar until the mixture is light and fluffy. Add the 2 cups of all-purpose flour and ¼ teaspoon salt, mixing until a soft dough forms. Press this dough evenly into the bottom of the prepared baking dish. Bake it for 18–20 minutes until the edges turn lightly golden. Remove from the oven and set aside to cool slightly.
- Prepare the filling: In a separate bowl, whisk together 1½ cups granulated sugar and ¼ cup flour. Beat in the 4 large eggs, then stir in the freshly squeezed lemon juice and lemon zest until smooth. Gently fold the fresh or thawed raspberries into the mixture, being careful not to break them up too much.
- Assemble and bake: Pour the lemon and raspberry filling evenly over the warm crust in the baking dish. Return it to the oven and bake for 25–30 minutes, or until the filling is set and no longer jiggles when you gently shake the pan.
- Cool and chill: Allow the bars to cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours to fully set the lemon filling.
- Serve: Using the parchment paper overhang, lift the cooled bars out of the pan. Cut into 16 squares and dust generously with powdered sugar before serving for a beautiful finishing touch.
Notes
- For a smoother lemon filling, press the raspberries through a sieve to remove seeds before folding them in.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 20g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
