Every time the first warm breeze of summer rolls in, I find myself craving the bright, citrusy tang of raspberry lemon bars. These sun-kissed treats are more than just dessert—they’re nostalgia baked into every layer. I remember warm afternoons spent in my grandmother’s garden, where she’d bring out a tray of her famous lemon bars, their powdered sugar tops catching the light like fresh snow. One year, she added a twist—raspberry puree swirled into the lemon layer. That pink marbling was a revelation. Sweet yet tart, elegant yet playful, and so fitting for summer picnics, brunches, and teatime alike.
Raspberry lemon bars bring together the best of both worlds: the vibrant zest of lemon and the sweet tartness of raspberries, all balanced on a buttery shortbread crust that crumbles just right beneath each bite. This recipe revives those cherished moments with a modern touch, giving you a dessert that’s both timeless and refreshingly new.
Whether you’re hosting a backyard party, looking for something pretty to bring to a potluck, or simply wanting a homemade treat that tastes like sunshine, raspberry lemon bars are your answer. Their colorful layers make them visually stunning, and their flavor is a crowd-pleaser—zippy, sweet, and just indulgent enough.
Why You’ll Love This Raspberry Lemon Bars Recipe
- Classic comfort with a twist – A beloved lemon bar gets an upgrade with a ruby swirl of raspberry.
- Fresh, fruity flavor – Tart lemons and ripe raspberries come together for a taste that’s bold and bright.
- Perfect for any occasion – Serve these at birthdays, brunches, holidays, or wrap them up as edible gifts.
- Easy to make in batches – The recipe fills a 9×13 pan, making 24 generous servings.
- Great texture contrast – Buttery crust, creamy filling, and a delicate sugar-dusted top.
A Slice of Summer: Raspberry Lemon Bars
Description
Every time the first warm breeze of summer rolls in, I find myself craving the bright, citrusy tang of raspberry lemon bars. These sun-kissed treats are more than just dessert—they’re nostalgia baked into every layer. I remember warm afternoons spent in my grandmother’s garden, where she’d bring out a tray of her famous lemon bars, their powdered sugar tops catching the light like fresh snow. One year, she added a twist—raspberry puree swirled into the lemon layer. That pink marbling was a revelation. Sweet yet tart, elegant yet playful, and so fitting for summer picnics, brunches, and teatime alike.
Raspberry lemon bars bring together the best of both worlds: the vibrant zest of lemon and the sweet tartness of raspberries, all balanced on a buttery shortbread crust that crumbles just right beneath each bite. This recipe revives those cherished moments with a modern touch, giving you a dessert that’s both timeless and refreshingly new.
Whether you’re hosting a backyard party, looking for something pretty to bring to a potluck, or simply wanting a homemade treat that tastes like sunshine, raspberry lemon bars are your answer. Their colorful layers make them visually stunning, and their flavor is a crowd-pleaser—zippy, sweet, and just indulgent enough.
Ingredients
- For the Crust
-
1 cup unsalted butter, softened
-
½ cup granulated sugar
-
2 cups all-purpose flour
-
¼ tsp kosher salt
-
1 tsp fresh lemon zest
- For the Raspberry Puree
-
1 cup fresh or thawed frozen raspberries
-
2 Tbsp granulated sugar
-
¼ cup fresh lemon juice
-
2 tsp cornstarch
- For the Lemon Filling
-
7 large eggs
-
3 cups granulated sugar
-
2 Tbsp lemon zest
-
1 cup fresh lemon juice
-
1 cup all-purpose flour
-
Powdered sugar, for dusting
Instructions
1. Prepare the crust:
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang on the sides for easy lifting later. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add lemon zest for that subtle citrus note. Mix in flour and salt until a soft dough forms. Press the dough evenly into the prepared pan. Chill it for 15 minutes in the refrigerator before baking.
2. Bake the crust:
Bake the chilled crust for 18–20 minutes, or until the edges are just turning golden. Remove from the oven and allow it to cool for about 30 minutes. This shortbread base needs to be slightly firm but not overly brown.
3. Make the raspberry swirl:
While the crust cools, prepare the raspberry puree. In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking continuously, until the mixture thickens and bubbles gently. Strain the puree through a fine mesh sieve to remove seeds, then set it aside to cool.
4. Whip up the lemon filling:
In a large bowl, whisk together eggs and sugar until smooth. Stir in lemon zest and flour. Slowly add in the lemon juice, whisking until completely incorporated. The filling should be smooth and pale yellow.
5. Assemble and swirl:
Pour the lemon filling over the cooled crust. Drop spoonfuls of the raspberry puree over the top, then use a toothpick or knife to gently swirl the puree into the lemon layer. Aim for elegant ribbons rather than heavy mixing to keep the layers distinct.
6. Bake the bars:
Bake in the preheated oven for 30–35 minutes or until the center is set and no longer jiggles. The top should be slightly golden around the edges. Let the bars cool completely on a wire rack.
7. Dust and serve:
Once cooled, chill the bars in the refrigerator for at least 1 hour for clean slicing. Before serving, dust with powdered sugar. Use a sharp knife to cut them into squares or rectangles—cleaning the blade between cuts helps keep those swirls intact.
Notes
-
You can use thawed frozen raspberries if fresh aren’t available—just be sure to drain excess moisture.
-
For a slightly thicker crust, reduce the lemon filling by ½ cup.
INGREDIENTS YOU’LL NEED
For the Crust
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ tsp kosher salt
- 1 tsp fresh lemon zest
For the Raspberry Puree
- 1 cup fresh or thawed frozen raspberries
- 2 Tbsp granulated sugar
- ¼ cup fresh lemon juice
- 2 tsp cornstarch
For the Lemon Filling
- 7 large eggs
- 3 cups granulated sugar
- 2 Tbsp lemon zest
- 1 cup fresh lemon juice
- 1 cup all-purpose flour
- Powdered sugar, for dusting
HOW TO MAKE RASPBERRY LEMON BARS
Step-by-Step Instructions
1. Prepare the crust:
Begin by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang on the sides for easy lifting later. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add lemon zest for that subtle citrus note. Mix in flour and salt until a soft dough forms. Press the dough evenly into the prepared pan. Chill it for 15 minutes in the refrigerator before baking.
2. Bake the crust:
Bake the chilled crust for 18–20 minutes, or until the edges are just turning golden. Remove from the oven and allow it to cool for about 30 minutes. This shortbread base needs to be slightly firm but not overly brown.
3. Make the raspberry swirl:
While the crust cools, prepare the raspberry puree. In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking continuously, until the mixture thickens and bubbles gently. Strain the puree through a fine mesh sieve to remove seeds, then set it aside to cool.
4. Whip up the lemon filling:
In a large bowl, whisk together eggs and sugar until smooth. Stir in lemon zest and flour. Slowly add in the lemon juice, whisking until completely incorporated. The filling should be smooth and pale yellow.
5. Assemble and swirl:
Pour the lemon filling over the cooled crust. Drop spoonfuls of the raspberry puree over the top, then use a toothpick or knife to gently swirl the puree into the lemon layer. Aim for elegant ribbons rather than heavy mixing to keep the layers distinct.
6. Bake the bars:
Bake in the preheated oven for 30–35 minutes or until the center is set and no longer jiggles. The top should be slightly golden around the edges. Let the bars cool completely on a wire rack.
7. Dust and serve:
Once cooled, chill the bars in the refrigerator for at least 1 hour for clean slicing. Before serving, dust with powdered sugar. Use a sharp knife to cut them into squares or rectangles—cleaning the blade between cuts helps keep those swirls intact.
HELPFUL TIPS
- Don’t skip the chilling steps—they help the layers set for better slicing.
- Use fresh lemons and raspberries for the most vibrant flavor.
- Always strain the raspberry puree to remove seeds for a smooth texture.
- Chill the bars before cutting for cleaner edges.
- Keep powdered sugar off until right before serving to prevent it from melting in.
DETAILS
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: About 2 hours (including cooling)
- Yield: 24 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
NOTES
- You can use thawed frozen raspberries if fresh aren’t available—just be sure to drain excess moisture.
- For a slightly thicker crust, reduce the lemon filling by ½ cup.
NUTRITIONAL INFORMATION (Per Bar)
Calories: 311
Carbohydrates: 60g
Protein: 3g
Fat: 7g
Sugar: 44g
Fiber: 1g
Cholesterol: 63mg
Sodium: 36mg
FREQUENTLY ASKED QUESTIONS
Can I use bottled lemon juice?
Fresh lemon juice is best for bright flavor, but bottled can be used in a pinch.
What if I want less sugar?
You can reduce the sugar slightly in the lemon filling, but don’t cut too much or the texture may change.
Can I make raspberry lemon bars ahead of time?
Absolutely! They hold up beautifully in the fridge for 4–5 days.
STORAGE INSTRUCTIONS
- Refrigerate: Store bars in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze individual squares wrapped in parchment and stored in a sealed container for up to 2 months.
- Best served: Slightly chilled or at room temperature.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
- Raspberry Cheesecake Bites with Chocolate Crust
- Chocolate Covered Cherry Brownie Bombs
- White Chocolate Lemon Raspberry Cookies
- Rhubarb Crumble Bars
CONCLUSION
Raspberry lemon bars are the kind of dessert that brings people together. Whether shared at a summer barbecue, wrapped in parchment for a picnic, or quietly enjoyed with a cup of tea on the porch, they deliver happiness in each bite. The combination of buttery crust, tangy citrus, and raspberry’s juicy sweetness makes these bars unforgettable. I hope they become a staple in your baking rotation just like they are in mine.