These Raspberry Lemon Bars are the perfect sweet treat with contrasting textures and flavors. The tartness of the lemon pairs perfectly with the sweet raspberry jam. Each bite is bursting with flavor!

Raspberry lemon bars sliced and topped with powdered sugar.

Raspberry Lemon Bars are a refreshing and delicious treat.

The brightness from both the lemon zest and juice perfectly complements the sweet but tart raspberry jam.

While each bite is bursting with delicious flavor, the contrasting textures keep you coming back for more.

The crumbly, tender shortbread under the creamy filling is a match made in heaven.

However, the best part about this recipe is that they are incredibly easy to make. No baking experience required!

Main Ingredients

Ingredients to make the lemon bar crust.
Ingredients for the Raspberry Lemon Bar Crust
Ingredients to make the raspberry lemon filling.
Ingredients to make the Raspberry Lemon Bar Filling

Why You Will LOVE This Recipe

The Flavor. Every bite is filled with a sweet and slightly tart flavor.

Lemon and raspberry together is such a tasty combination. The citrus in the lemon, perfectly balances the sweet and tart raspberry jam.

By adding lemon zest to both the crust and filling, every bite is bursting with flavor!

The Texture. A shortbread crust that perfectly contrasts the filling.

A tender and slightly crumbly shortbread crust pairs perfectly with the creamy raspberry lemon filling.

Easy to Make. While there are many steps to making these bars, each one is simple.

This recipe can be made by someone who has no baking experience. Start by making the crust and baking it before starting the filling.

The hardest part is waiting for the filling to bake then chill!

Birds Eye view of the Lemon Bars.

How to Make Raspberry Lemon Bars

The Crust

  1. Preheat the oven to 350 degrees F
  2. To a large mixing bowl, add the granulated sugar and zest of 1 lemon
  3. Rub the zest into the sugar using your fingers to release the oil of the zest
  4. Add the salted butter and vanilla extract
  5. Use a hand mixer to combine until smooth and creamy
  6. Add the flour and mix again until just combined. The dough will be thick
  7. Transfer the dough to a square, 8×8 metal pan that is greased and lined with parchment paper
  8. Press the dough into a flat, even layer
  9. Bake for 20-25 minutes until the edges are golden and a toothpick comes out of the center clean
  10. Remove from the oven and set aside to cool
Add the granulated sugar and zest to the mixing bowl
Rub the sugar and zest together before adding the salted butter and vanilla
Mix using an electric hand mixer
Add the dry ingredients
Mix again
The dough should be thick
Transfer to a greased baking pan
Bake and let cool

The Lemon Raspberry Filling

  1. While the crust cools, let’s make the filling
  2. To a large mixing bowl, add the granulated sugar and zest of 2 lemons
  3. Rub the zest into the sugar using your fingers to release the oil of the zest
  4. Add the eggs and a 1/2 cup of lemon juice from the 2 lemons
  5. Whisk until combined
  6. Next, add the flour and raspberry jam
  7. (Note: if the raspberry jam has seeds, use a mesh sieve to remove the sides from the jam prior to adding into the batter)
  8. Whisk again until combined 
  9. Pour the filling mixture into the pan over the slightly cooled shortbread crust
  10. Bake in the oven at 350 degrees F for 33-37 minutes
  11. Remove from the oven when the edges have a slightly golden color and there is no jiggle in the center
  12. Let the bars sit at room temperature for 2 hours to cool in the pan
  13. Put the pan in the fridge to chill for 2-3 hours
  14. Slice the bars and (optional) top with a dusting of powdered sugar (Make sure to add the powdered sugar when the bars are at room temperature or it will melt)
  15. Enjoy!
Granulated sugar and lemon zest in a bowl.
Add the granulated sugar and zest to the mixing bowl
Granulated sugar and lemon zest in a bowl.
Rub the sugar and zest together between your fingers to release the oils in the zest
Granulated sugar, lemon zest and eggs in a bowl.
Add the eggs
Making the raspberry lemon filling.
Use a whisk to combine then add the raspberry jam
Filling in a bowl.
Whisk again
Raspberry lemon filling in pan on top of baked crust.
Pour over the baked shortbread crust
Baked raspberry lemon bars cooling in the pan.
Bake and let cool overnight
Sliced Lemon Raspberry Bars topped with powdered sugar.
Slice the bars
Sliced Raspberry and Lemon Bars with powdered sugar and fresh raspberries on top.
Top with powdered sugar
Inside shot to the raspberry lemon bars.
And fresh raspberries on each slice
Slice of raspberry lemon bar on its side.
Enjoy!

Frequently Asked Questions

Is this recipe gluten-free friendly?

If you use gluten-free all purpose flour, then yes, this recipe is gluten-free friendly.

However, I haven’t tested this recipe using gluten-free flour. You should be able to substitute at a 1:1 ratio and have successful results.

Why are my lemon bars runny?

This occurs when the lemon bars are underbaked and the filling did not fully set. To avoid this, make sure to not remove the bars from the oven too soon.

How do I know the bars are done baking?

There should be very little movement in the center and not a big jiggle. The edges should be fully set and also have a slightly golden color.

Can I make this recipe ahead of time?

Yes! You can make the shortbread crust 1-2 days prior and the filling 1 day prior to serving for ultimate freshness.
When ready to serve, remove from the fridge and bring to room temperature before adding the powdered sugar.

How do I store leftover Raspberry Lemon Bars?

If possible, do not add the powdered sugar until ready to serve at room temperature. To store, refrigerate them in an airtight container for up to a week. 
For longer storage, you can freeze them, wrapping them in plastic wrap and then in aluminum foil, and placing them in a freezer-safe container for 1 month.

Eating a raspberry lemon bar.
Raspberry lemon bars sliced and topped with powdered sugar.
5 stars (1 rating)

Raspberry Lemon Bars Recipe

Prep Time: 10 minutes
Cook Time: 55 minutes
Chilling Time: 3 hours
Total Time: 3 hours 5 minutes
Yield: 16 bars
These Raspberry Lemon Bars are the perfect sweet treat with contrasting textures and flavor. The tartness of the lemon pairs perfectly with the sweet raspberry jam. Each bite is bursting with flavor!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Shortbread Crust

  • 1/2 cup Granulated Sugar
  • 1 Lemon, zest only
  • 1 cup Salted Butter, softened to room temp
  • 2 tsp Vanilla Extract
  • 2 cups All Purpose Flour

Raspberry Lemon Filling

  • 1 cup Granulated Sugar
  • 2 Lemons, zest and juice
  • 3 large Eggs
  • 1/2 cup All Purpose Flour
  • 1/3 cup Raspberry Jam, seedless
  • 3 tbsp Powdered Sugar, optional, for topping
  • 16 Fresh Raspberries , optional, for topping

Instructions
 

  • Preheat the oven to 350 degrees F
  • First, start by making the shortbread crust
  • To a large mixing bowl, add the granulated sugar and zest of 1 lemon
  • Rub the zest into the sugar using your fingers to release the oil of the zest
  • Add the salted butter and vanilla extract
  • Use a hand mixer to combine until smooth and creamy
  • Add the flour and mix again until just combined. The dough will be thick
  • Transfer the dough to a square, 8×8 metal pan that is greased and lined with parchment paper
  • Press the dough into a flat, even layer
  • Bake for 20-25 minutes until the edges are golden and a toothpick comes out of the center clean
  • While the shortbread crust bakes, gather and measure out the ingredients for the raspberry lemon filling
  • Remove from the oven and set aside to cool
  • While the crust cools, let's make the filling
  • To a large mixing bowl, add the granulated sugar and zest of 2 lemons
  • Rub the zest into the sugar using your fingers to release the oil of the zest
  • Add the eggs and a 1/2 cup of lemon juice from the 2 lemons
  • Whisk until combined
  • Next, add the flour and raspberry jam
  • (Note: if the raspberry jam has seeds, use a mesh sieve to remove the sides from the jam prior to adding into the batter)
  • Whisk again until combined
  • Pour the filling mixture into the pan over the slightly cooled shortbread crust
  • Bake in the oven at 350 degrees F for 33-37 minutes
  • Remove from the oven when the edges have a slightly golden color and there is no jiggle in the center
  • Let the bars sit at room temperature for 2 hours to cool in the pan
  • Put the pan in the fridge to chill for 2-3 hours
  • When ready to serve, remove from the fridge and let sit at room temperature
  • Use the parchment paper to easily remove the bars from the pan (loosen any edges/corners as needed with a knife)
  • Slice the bars and (optional) top with a dusting of powdered sugar (Make sure to add the powdered sugar when the bars are at room temperature or it will melt)
  • (Optional) Top each bar with a fresh raspberry
  • Enjoy!

Nutrition

Serving: 1bar, Calories: 245kcal, Carbohydrates: 36g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 85mg, Potassium: 56mg, Fiber: 1g, Sugar: 19g, Vitamin A: 319IU, Vitamin C: 6mg, Calcium: 14mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Dessert Bar, desserts, Fruit Desserts, Lemon Bar, Raspberry Lemon Bars, Shorbread Cookie, Shortbread Crust

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.