Raspberry Lemon Bars Recipe

Introduction

Raspberry Lemon Bars combine the bright, tangy flavors of fresh lemon with the sweet, tart burst of raspberries, all atop a buttery shortbread crust. This delightful dessert is perfect for spring and summer gatherings, offering a refreshing treat that’s both vibrant and satisfying.

Ingredients

• 8 ounces unsalted butter (at room temperature, about 1 cup)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest (grated)
• 2 tablespoons granulated sugar
• ¼ cup lemon juice
• 2 teaspoons cornstarch
• 1 cup raspberries
• 7 large eggs
• 3 cups granulated sugar
• 2 tablespoons lemon zest (grated)
• 1 cup lemon juice (freshly squeezed)
• 1 cup all-purpose flour
• Powdered sugar (confectioners’ sugar for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
2. Step 2: In a mixer fitted with a paddle attachment, cream the butter and ½ cup sugar together on medium speed until light in color, about 2 minutes. Add 1 teaspoon lemon zest and mix briefly.
3. Step 3: In a separate bowl, combine 2 cups flour and ¼ teaspoon salt. With the mixer on low, slowly add the flour mixture to the butter until just combined, about 1 minute.
4. Step 4: Transfer the dough to a well-floured surface, gather into a ball, then press evenly into the prepared baking pan using your fingers.
5. Step 5: Chill the crust in the refrigerator for 15 minutes. Bake for 15 to 20 minutes until lightly browned. Cool on a wire rack for about 30 minutes, keeping the oven heated.
6. Step 6: For the raspberry puree, whisk together 2 tablespoons sugar, cornstarch, and ¼ cup lemon juice in a small saucepan. Add raspberries and cook over medium heat, whisking constantly, until thickened and bubbly, about 6 minutes.
7. Step 7: Strain the puree through a fine mesh to remove seeds. Set aside at room temperature.
8. Step 8: To make the lemon filling, whisk together eggs, 3 cups sugar, 2 tablespoons lemon zest, and 1 cup flour. Gradually add 1 cup lemon juice while continuing to whisk until smooth.
9. Step 9: Pour the lemon filling over the cooled crust. Drop spoonfuls of raspberry puree evenly over the lemon layer.
10. Step 10: Use a toothpick to swirl the raspberry puree gently into the lemon filling, creating a marbled effect.
11. Step 11: Bake for 30-35 minutes until the filling is set. Let cool completely to room temperature.
12. Step 12: Cut into squares or triangles and dust with powdered sugar before serving.

Tips & Variations

• Use fresh, ripe raspberries for the best flavor and vibrant color in the puree.
• If you prefer a less tart filling, reduce the lemon juice by 2 tablespoons.
• For added texture, sprinkle some finely chopped toasted almonds on top before baking.
• You can swap raspberries for blueberries or blackberries for a different berry twist.

Storage

Store the raspberry lemon bars in an airtight container in the refrigerator for up to 4 days. They can be served chilled or at room temperature. To reheat, let them come to room temperature for a softer texture, or warm briefly in a low oven if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are great when made a day in advance as the flavors meld beautifully. Just store them covered in the refrigerator until ready to serve.

Can I freeze raspberry lemon bars?

Yes, you can freeze them for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Raspberry Lemon Bars Recipe

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★★★★★

5 from 85 reviews

• Author: Lana
• Total Time: 2 hours 0 minutes
• Yield: 24 servings 1x

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Description

These Raspberry Lemon Bars combine a buttery, tender crust with a bright, tangy lemon filling swirled with fresh raspberry puree. Perfectly balanced sweetness and vibrant flavors make this dessert a refreshing treat for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 8 ounces unsalted butter (at room temperature, 1 cup)
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest (grated)

Raspberry Puree

• 2 tablespoons granulated sugar
• ¼ cup lemon juice
• 2 teaspoons cornstarch
• 1 cup raspberries

Lemon Filling

• 7 large eggs
• 3 cups granulated sugar
• 2 tablespoons lemon zest (grated)
• 1 cup lemon juice (freshly squeezed)
• 1 cup all-purpose flour

Finishing

• Powdered sugar (Confectioners’ sugar for dusting)

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Instructions

1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with cooking spray.
2. Cream Butter and Sugar: Using a mixer fitted with a paddle attachment, cream the unsalted butter and ½ cup granulated sugar together on medium speed for about 2 minutes until light and fluffy. Add 1 teaspoon lemon zest and mix for a few seconds to incorporate.
3. Mix Dry Ingredients and Form Dough: In a separate bowl, combine 2 cups all-purpose flour and ¼ teaspoon kosher salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture until just combined, about 1 minute. Transfer the dough onto a well-floured board, gather into a ball, and evenly press into the prepared baking pan using your fingers.
4. Chill and Bake Crust: Chill the dough in the refrigerator for 15 minutes. Then bake the crust in the preheated oven for 15 to 20 minutes until it’s very lightly browned. Remove and cool the crust in the pan on a wire rack for about 30 minutes until slightly firm. Keep the oven heated to 350°F for the next steps.
5. Prepare Raspberry Puree: In a small saucepan, whisk together 2 tablespoons granulated sugar, 2 teaspoons cornstarch, and ¼ cup lemon juice. Add 1 cup raspberries. Cook over medium heat while constantly whisking until the mixture thickens, breaks down, and bubbles, about 6 minutes. Strain the puree through a fine sieve to remove seeds. Set aside at room temperature.
6. Make Lemon Filling: In a large bowl, whisk together 7 large eggs, 3 cups granulated sugar, 2 tablespoons lemon zest, and 1 cup all-purpose flour until combined. Gradually add 1 cup freshly squeezed lemon juice, whisking constantly until smooth.
7. Assemble and Swirl: Pour the lemon filling over the cooled crust. Spoon tablespoon-sized dollops of the prepared raspberry puree evenly over the lemon mixture. Using a toothpick or skewer, quickly drag it across the surface to create pretty swirls.
8. Bake Bars: Carefully transfer the pan back to the oven and bake for 30 to 35 minutes until the filling is set in the center (it should not be jiggly).
9. Cool and Serve: Allow the bars to cool to room temperature before cutting into squares or triangles. Dust the top with powdered sugar before serving.

Notes

• Ensure the butter is softened to room temperature for easier creaming in the crust.
• Use freshly squeezed lemon juice for the best bright flavor.
• Straining the raspberry puree removes seeds for a smooth swirl effect.
• Don’t overbake the lemon filling to keep it tender and moist.
• These bars can be refrigerated in an airtight container for up to 3 days.
• Let bars cool completely before applying powdered sugar to avoid melting.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry lemon bars, lemon bars with raspberry swirl, lemon dessert, berry lemon bars, baked lemon bars