Tangy Raspberry Lemon Bars

This classic raspberry lemon bar recipe combines buttery shortbread with a vibrant fruity topping that balances sweet and tart flavors. The contrast between the crisp base and smooth, zingy filling creates an irresistible treat perfect for spring gatherings or summer picnics.

I discovered this recipe while trying to use up an abundance of summer berries from our garden. These bars quickly became my signature dessert for neighborhood potlucks where people always request the recipe.

Ingredients

• All Purpose Flour provides structure for both crust and filling with its moderate protein content
• Cold Unsalted Butter creates those essential flaky layers in the shortbread base
• Fresh Lemons deliver bright acidity and natural oils from the zest that storebought juice cannot match
• Raspberries add a beautiful color and complex berry flavor that perfectly complements the lemon
• Cornstarch helps stabilize the filling preventing a soggy bottom crust
• Eggs bind everything together while adding richness to the lemon layer

Step-by-Step Instructions

Prepare the Pan

Preheat your oven to 350°F and line a 9x9 inch baking pan with parchment paper leaving overhang on all sides for easy removal. The parchment prevents sticking and makes cleanup effortless.

Make the Shortbread Base

Combine flour powdered sugar and salt in a food processor. Add cold cubed butter and pulse until mixture resembles coarse crumbs about 15 pulses. Press firmly and evenly into prepared pan creating a smooth compact layer. Bake for 15 to 18 minutes until edges are just barely golden.

Prepare Raspberry Puree

While crust bakes mash fresh raspberries with a fork until broken down but still maintaining some texture. Push through a fine mesh sieve to remove seeds if desired though I prefer keeping some for rustic appeal.

Create Lemon Filling

Whisk eggs and sugar together until pale and slightly thickened. Add lemon juice and zest whisking to combine. Fold in raspberry puree gently to maintain those beautiful swirls of color. Sprinkle flour and cornstarch over mixture and stir until completely incorporated.

Bake the Bars

Pour filling over hot prebaked crust and return to oven for 20 to 25 minutes. Look for slight jiggle in center while edges appear set. Cool completely in pan on wire rack for at least 2 hours before cutting.

Bookmark

My secret ingredient is actually the lemon zest which contains essential oils that carry intense citrus flavor. My grandmother taught me to rub the zest into the sugar with my fingertips before adding other ingredients which releases those oils for maximum impact.

Achieving the Perfect Texture

The key to outstanding lemon bars lies in the contrast between textures. The shortbread base should be firm enough to support the filling yet tender when bitten. Avoid overworking the dough which develops gluten and creates toughness. The filling strikes the perfect balance when it sets firm enough to slice cleanly while maintaining a luscious mouthfeel similar to lemon curd.

Make Ahead and Storage

These bars actually improve with a day of resting as flavors meld together. Store in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers if stacking to prevent sticking. For longer storage freeze bars individually wrapped in plastic then placed in freezer bags. Thaw overnight in refrigerator before serving.

Seasonal Variations

Summer brings the best raspberries but this versatile recipe adapts beautifully to other berries throughout the year. Try blackberries in late summer blueberries in early summer or even cranberries during fall and winter months. Each variation offers a unique color and flavor profile while maintaining the perfect counterpoint to bright lemon. For holiday gatherings add a touch of warming spices like cardamom or cinnamon to the crust.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well in this recipe. Thaw them completely and drain any excess liquid before mashing to prevent the filling from becoming too watery. You might need to add an extra teaspoon of cornstarch if the berries release a lot of moisture.

→ How do I store these bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking. You can also freeze them for up to 3 months - just thaw in the refrigerator overnight before serving.

→ Why did my filling not set properly?

The most common reason is underbaking. Make sure to bake until the center is just set and no longer jiggles when you gently shake the pan. Also, be sure you're using the correct amount of cornstarch and flour, as these ingredients help thicken the filling.

→ Can I make these bars without raspberries?

Absolutely! You can make traditional lemon bars by omitting the raspberries and increasing the lemon juice to ⅔ cup. Alternatively, substitute other berries like blueberries or strawberries for the raspberries to create different flavor combinations.

→ How do I achieve clean-cut squares?

For perfect slices, refrigerate the bars for at least 2 hours before cutting. Use a sharp knife dipped in hot water and wiped clean between cuts. If dusting with powdered sugar, wait until just before serving as it tends to dissolve into the filling over time.

→ Can I adjust the sweetness level?

Yes, you can modify the sweetness to your preference. Reduce the granulated sugar to ¾ cup for a more tart flavor, or increase to 1¼ cups if you prefer a sweeter dessert. The natural tartness of the lemons and raspberries provides a good balance to the sweetness.