Lemon Raspberry Bars (Printable Version)

Buttery shortbread base topped with tangy lemon and fresh raspberries creates these irresistible sweet bars.

# What You'll Need:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed

→ Lemon Raspberry Layer

05 - 3/4 cup granulated sugar
06 - 2 tablespoons all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 2 large eggs
09 - 1/3 cup fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 cup fresh raspberries

→ Serving

12 - Powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
02 - In a medium bowl, combine flour, granulated sugar, and salt for the crust. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
03 - Press the mixture firmly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
04 - In a bowl, whisk together sugar, flour, and baking powder. Add eggs, lemon juice, and lemon zest; whisk until smooth.
05 - Gently fold in the fresh raspberries.
06 - Pour the lemon raspberry mixture over the warm crust. Return to oven and bake for 22-25 minutes, or until the center is set and no longer jiggles.
07 - Remove from oven and allow to cool completely in the pan. For best results, chill in the refrigerator for 1-2 hours before cutting into bars.
08 - Dust with powdered sugar before serving, if desired.

# Expert Insights:

01 -
  • The buttery shortbread crust practically melts against the bright, tangy filling creating this perfect contrast that keeps you reaching for just one more square
  • Fresh raspberries burst in every bite, their natural sweetness balancing the lemon's zesty punch so nothing feels too sharp or too sweet
  • These bars actually improve after a night in the fridge, making them the ultimate make-ahead dessert for parties, potlucks, or those evenings when dessert needs to be ready before you even think about it
02 -
  • These bars really do need that full cooling time in the refrigerator to set properly, and if you try to cut them while they're still warm, you'll end up with a gorgeous but messy situation that still tastes incredible
  • The parchment paper overhang is not optional here, it's absolutely essential for removing the bars in one piece without that tragic moment when half the crust sticks to the pan
  • Fresh raspberries can vary in sweetness, so if you're working with particularly tart berries, you might want to taste your lemon mixture before baking and add a pinch more sugar if needed
03 -
  • If you want to intensify the raspberry flavor, gently mash about a quarter of the berries before folding them in, which will create those gorgeous pink streaks throughout the filling
  • A glass baking pan can help you monitor the crust color more easily during that first bake, preventing the dreaded overbaked shortbread that tastes more like a cracker than a tender cookie

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