Raspberry Lemon Bars Recipe
These Raspberry Lemon Bars are perfectly balanced between the sweet and tart flavors. The lemon is strong but doesn’t overpaid the raspberry. Each bite is bursting with delicious flavor on top of a buttery shortbread crust!
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.
Main Ingredients
The full ingredient list and measurements can be found in the recipe card below.
Important Keys to Perfect Raspberry Lemon Bars
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!
Step by Step Process to Help Make Raspberry Lemon Bars
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.
The Crust
This shortbread crust is incredibly simple and easy to make. The texture is buttery with a good crumb. However, this recipe comes out more soft than crunchy which is ideal, in my opinion.
The Lemon Raspberry Filling
Using both lemon juice and lemon zest, the filling is bursting with lemon flavor. However, it isn’t too tart and perfectly balances out with the sugar and raspberry jam.
Frequently Asked Questions
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.
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.
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.
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.
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.
Raspberry Lemon Bars Recipe
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!
This recipe looks delicious! I can’t wait to try it.