If you are looking for the ultimate homemade spring or summer dessert, these Lemon Raspberry Bars are it! They are bright, fresh, and bursting with zesty lemon and sweet raspberry flavor. Complete with a buttery, melt-in-your-mouth shortbread crust, these from scratch bars are a total showstopper for any occasion.
At this point, I've shared almost all of my favorite scratch made lemon desserts with you, from my Lemon Bundt Cake to my Lemon Cookies. But this recipe holds a special place in my heart, especially when raspberries are at their peak ripeness!
Table of contents
Lemon and raspberry are a classic combination, and while I love a traditional homemade Lemon Bar, adding a simple raspberry filling takes things to the next level. Instead of just tossing in fresh berries, I find that simmering the raspberries into a concentrated filling adds a much deeper flavor. And instead of swirling the filling in, I simply dollop the filling over the top; it creates beautiful, jammy pockets of berry flavor that look as good as they taste!
Key Ingredients & Substitutions
- Fresh Raspberries - I recommend using fresh berries at their peak for the best flavor, frozen berries will work you just may need to add more of the cornstarch slurry to thicken the filling.
- Fresh Lemon Juice & Zest - Since lemon is the star of this recipe, skip the bottled stuff! Freshly squeezed juice provides the best flavor!
- Cold Unsalted Butter - This is the secret to a flaky, crisp shortbread crust. Keeping the butter cold ensure the base doesn't get tough.
- Cornstarch - This helps thicken the raspberry filling, so it stays in place without making the lemon layer runny.
- Fresh strawberries or blueberries make great substitutes for the raspberries!
See the recipe card below for the full list of ingredients and measurements.
How To Make Lemon Raspberry Bars
Here is how I pull together these easy Lemon Raspberry Bars:
- Simmer the berries and sugar until they break down, then thicken with a cornstarch slurry. Let this cool completely!
- Pulse your shortbread crust ingredients in a food processor until it looks like coarse crumbs.
- Press the crust into your 8x8 pan and bake until just lightly golden.
- Whisk together eggs, sugar, and juice until smooth.
- Pour the lemon mixture over the warm crust. Drop little dollops of the homemade raspberry filling all over the top.
- Return to the oven and bake until set, then let cool completely before dusting with powdered sugar and slicing.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Cold butter is key - Much like making my homemade Shortbread Cookies, using cold butter in the food processor creates those tiny pockets of fat that make the crust so tender.
- Do not swirl the filling - To keep lemon filling from spilling over the edges and underneath the crust, do not swirl the raspberry filling. I find that dolloping the filling all over the top is the best method.
- To get clean slices, wipe your knife clean with a warm cloth between every single cut.
Storage
These Lemon Raspberry Bars are best kept in the refrigerator in an airtight container for up to 4 days. If you are making ahead, wait to dust with the powdered sugar until just before serving.
Frequently Asked Questions
Yes! If you need to use frozen raspberries, just be sure to simmer them a little longer to cook off the excess moisture. If there is still too much liquid you can up the cornstarch slurry to thicken.
This usually happens if the Lemon Bars aren't baked long enough. The filling should be completely set with a slight jiggle in the middle.
I can't wait for you to try these homemade Lemon Raspberry Bars! They truly are the ultimate bright and cheery treat for any occasion! The tart lemon filling paired with the jammy raspberry pockets is such a fantastic combination!
-Sky🩷
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📖 Recipe
Lemon Raspberry Bars
Equipment
- 8x8 metal square baking pan
Ingredients
Raspberry Filling
- 1 cup raspberries fresh
- ¼ cup granulated sugar
- 1 teaspoon lemon juice freshly squeezed
- 2 teaspoons cornstarch
- 2 teaspoons water
Shortbread Crust
- ¼ cup granulated sugar
- 4 ounces unsalted butter cubed & cold
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 1 tablespoon water
Lemon Filling
- 1 cup granulated sugar
- 3 large eggs
- 3 lemons zested
- ½ cup fresh lemon juice
- 3 tablespoons all-purpose flour
- 1-2 tablespoons powdered sugar for dusting
Instructions
- For the Raspberry Filling: In a small saucepan combine the fresh raspberries, granulated sugar, and lemon juice. Heat over medium-low heat until the berries start to break down.
- In a small bowl combine the cornstarch and water. Pour into the pan with the raspberries, whisking to incorporate. Keep mixing until the raspberry mixture has thickened. Remove from the heat to cool while you work on the rest of the recipe.
- For the Shortbread Crust: Preheat the oven to 350°F. Line an 8x8 square baking pan with parchment paper. Be sure to leave an overhang on the sides for easy removal.
- In a food processor (preferred) or a medium bowl, combine the flour, sugar and salt. Add the cold, cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs. Using a food processor is best here as it keeps the butter cold, which is the secret to the best shortbread crust texture!
- Mix the egg yolk and water together, then drizzle over the flour mixture. Mix just until incorporated. It will look dry, but will hold its shape when you squeeze a small handful in your palm. It it's too dry to hold together, add 1 more tablespoon of water.
- Press firmly into the lined pan. It won't look like a smooth dough yet, but it will come together once you press it firmly and evenly into the bottom of the pan. Bake for 15-20 minutes, or just until the edges are lightly browned.
- For the Lemon Filling: In a medium bowl whisk together the sugar, eggs, and lemon zest. Whisk in the lemon juice and flour until the mixture is completely smooth.
- Pour over the baked crust then drop little dollops of the raspberry filling all around the lemon bars. Return to the oven to bake for 20-25 minutes. The bars are done when the edges are set and the center has only a very slight jiggle when the pan is tapped.
- Cool completely before lifting them from the pan. Dust with powdered sugar then cut into squares. Enjoy!
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