Introduction

These Lemon Raspberry Bars combine a tender shortbread base with a bright, tangy lemon and raspberry topping. They’re perfect for a fresh, fruity dessert that’s both sweet and slightly tart. Easy to make and sure to impress, they’re a delightful treat for any occasion.

The image shows three square dessert bars stacked on a scalloped white plate set on a white marbled texture. Each bar has four visible layers, alternating between thick, bright red layers with a slightly rough texture and smooth, pale yellow layers. The red layers appear moist and dense, while the yellow layers are firm and creamy. The bars are neatly cut, with clean, sharp edges, and the appearance is simple and inviting. The background is light and softly blurred, highlighting the vibrant colors of the bars. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups raspberries (250 grams), fresh or frozen
2 1/4 cups all-purpose flour (281 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon corn starch
1/4 teaspoon salt
1 cup unsalted butter (226 grams), melted
1 1/2 cups granulated sugar (300 grams)
1/3 cup corn starch (40 grams)
6 large eggs
1/4 cup reduced raspberry puree (60 ml)*
3/4 cup lemon juice (180 ml), freshly squeezed

Instructions

Step 1: Make the raspberry puree by blending the raspberries until smooth. Pass the puree through a fine sieve to remove seeds, then simmer over low-medium heat until thickened and reduced to about 1/4 to 1/3 cup (around 15-20 minutes). Remove from heat and let cool.
Step 2: Preheat the oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang on the sides.
Step 3: In a medium bowl, whisk together the flour, 1/2 cup sugar, 1 tablespoon cornstarch, and salt. Stir in the melted butter to form a thick dough.
Step 4: Press the dough firmly into the bottom of the prepared pan, creating a slight lip around the edges. Bake for 20-25 minutes until set and lightly golden. Remove from oven and gently prick the surface with a fork without piercing through.
Step 5: While the base bakes, prepare the filling. In a large bowl, whisk together 1 1/2 cups sugar and 1/3 cup cornstarch until smooth and lump-free.
Step 6: Whisk in the eggs one at a time, then add the cooled reduced raspberry puree. Carefully whisk in the freshly squeezed lemon juice until fully combined.
Step 7: Pour the lemon raspberry mixture evenly over the baked shortbread base. Return to the oven and bake for another 20-25 minutes, or until the top is set.
Step 8: Cool the bars in the pan for at least 1 hour at room temperature, then cover and refrigerate for at least 2 hours before slicing.
Step 9: Use the parchment overhang to lift the bars from the pan. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Store bars in the refrigerator.

Tips & Variations

Removing the raspberry seeds from the puree creates a smoother filling, but you can skip this step if you prefer more texture.
For extra citrus flavor, zest some lemon peel into the filling mixture before baking.
Use fresh lemon juice for the best bright flavor; bottled juice can be more bitter.
Swap raspberries for fresh blueberries or blackberries to change up the flavor while keeping the same delicious texture.

Storage

Store the lemon raspberry bars covered in an airtight container in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving if preferred, but these bars are delicious chilled.

How to Serve

Six square lemon raspberry bars are arranged in two columns and three rows on a silver wire rack lined with white paper. Each bar has two visible layers: a bottom pale golden crust that looks firm and a thick top layer of smooth, bright red raspberry filling. The raspberry layer is sprinkled with a light dusting of white powdered sugar unevenly spread across the surface. The wire rack is placed on a white marbled surface. In the top left corner, there is a small white bowl filled with fresh red raspberries, while a halved lemon and a single raspberry sit on the bottom left side near the bars. A soft gray cloth is partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the puree?

Yes, frozen raspberries work well. Thaw them first for easier blending and straining, then proceed with the recipe as directed.

Why do I need to reduce the raspberry puree?

Reducing the puree thickens it by evaporating excess liquid, which helps prevent the filling from becoming too watery and ensures a firm, flavorful layer.