If you’re looking to brighten up your day with a dessert that’s bursting with zesty lemon and vibrant raspberry flavors, then this Raspberry Lemon Bars Recipe is an absolute must-try. These bars offer the perfect harmony of a buttery, tender crust topped with a tangy lemon filling swirled with luscious raspberry puree. Each bite feels like a fresh, sunny moment on your palate, making it an irresistible treat that’s great for any occasion, from casual family gatherings to special celebrations.
Ingredients You’ll Need
As simple as it is delicious, these ingredients work together to deliver that perfect balance of sweet, tart, and buttery goodness. Every component plays a crucial role: the butter for richness, the fresh raspberries for bursts of juicy flavor, and the zesty lemon for that unmistakable tang.
- Unsalted butter (8 ounces, room temperature): Provides a rich, creamy base for a tender crust with perfect flakiness.
- Granulated sugar (½ cup + 2 tablespoons + 3 cups): Multiple amounts for sweetness in crust, raspberry puree, and lemon filling.
- All-purpose flour (2 cups + 1 cup): Essential for structure in both crust and luscious filling.
- Kosher salt (¼ teaspoon): Enhances the flavors and balances sweetness in the crust.
- Lemon zest (1 teaspoon + 2 tablespoons): Adds a bright aromatic note that energizes each bite.
- Lemon juice (¼ cup + 1 cup, freshly squeezed): The key player delivering fresh, zingy acidity to the filling and puree.
- Cornstarch (2 teaspoons): Thickens the raspberry puree to create those beautiful swirls.
- Raspberries (1 cup): Sweet and juicy gems that bring gorgeous color and vibrant flavor.
- Large eggs (7): Give the filling its silky, custard-like texture.
- Powdered sugar (for dusting): The final delightful touch that adds a light sweetness and pretty finish.
How to Make Raspberry Lemon Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F to get everything ready. Then lightly spray your 9×13-inch baking pan so nothing sticks. Using a mixer with a paddle attachment, cream together the softened butter and sugar on medium speed until the mixture is pale and fluffy—this is where your base begins to build that perfect texture. Mix in the freshly grated lemon zest for an extra burst of brightness. Next, combine the flour and kosher salt separately and gradually add this to your butter mix, blending gently just until incorporated. The dough will be soft yet manageable. Transfer it to a generously floured surface, form a ball, then press it evenly into your pan with your fingers. The crust will bake for about 15 to 20 minutes until it’s just turning golden around the edges. Let it cool slightly but keep your oven ready for the next steps.
Step 2: Make the Raspberry Puree
This part is where the raspberry magic happens. In a small saucepan, whisk together sugar, cornstarch, and lemon juice before adding the fresh raspberries. Cook this mixture over medium heat while continuously whisking until it thickens and starts bubbling—this takes about 6 minutes. Then strain the puree through a fine mesh to remove seeds, leaving you with a silky smooth, vibrant sauce that’s bursting with fresh raspberry flavor. Set this aside to cool while you prepare the filling.
Step 3: Whisk Together the Lemon Filling
In a large bowl, whisk the eggs, sugar, lemon zest, and flour until everything is well combined and smooth. Slowly add the freshly squeezed lemon juice, continuing to whisk so the mixture becomes a glossy, tangy custard. Pour this luscious lemon filling evenly over your cooled crust, setting the stage for the flavors to meld beautifully.
Step 4: Create Raspberry Swirls
Dollop small spoonfuls of your raspberry puree all over the surface of the lemon filling. Grab a toothpick and gently drag it across the mixture to create elegant swirls—this not only looks spectacular but ensures you get a perfect bite of raspberry in every piece. Now, pop the pan back into your heated oven and bake for 30 to 35 minutes until the filling is set just right but still tender to the touch.
Step 5: Cool and Finish
Once baked, allow the bars to cool completely at room temperature—this step is crucial for clean slicing. Dust the top with a light sprinkle of powdered sugar before portioning into squares or pretty triangles, and your Raspberry Lemon Bars Recipe is ready to dazzle!
How to Serve Raspberry Lemon Bars Recipe
Garnishes
Enhance your bars visually and flavor-wise by adding a few fresh raspberries or thin lemon slices on the side. A sprig of mint provides a lovely color contrast and a hint of freshness that complements the sweet-tart profile perfectly. A dusting of additional powdered sugar can also add that charming, bakery-style finish.
Side Dishes
Raspberry Lemon Bars shine brightly on their own but pair beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra indulgent experience. For a more unexpected touch, a cup of fruity herbal tea or sparkling lemonade makes a refreshing companion that keeps the citrus theme alive.
Creative Ways to Present
Consider serving these bars in a neat wooden crate lined with parchment paper for a rustic, picnic-ready vibe. You can also stack them staggered on a cake stand for an eye-catching display at parties. For a personalized touch, decorate each piece with edible flowers or drizzle with white chocolate for contrast. The possibilities to impress with presentation are endless!
Make Ahead and Storage
Storing Leftovers
After enjoying your beautiful Raspberry Lemon Bars, store any leftovers in an airtight container and keep them refrigerated. This will maintain their freshness and flavor for up to 4 days, allowing you to savor that wonderful lemon-raspberry combination over several days without losing any of the magic.
Freezing
If you want to prepare in advance or save some bars for later, these freeze wonderfully. Wrap individual pieces tightly in plastic wrap and place them in a freezer bag or airtight container. They will stay delicious for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge overnight to preserve texture and taste.
Reheating
To enjoy your Raspberry Lemon Bars warmed, simply let them come to room temperature first, then briefly heat in the microwave for about 10-15 seconds. Avoid overheating to keep the filling custard silky and the crust crisp. Warmed bars are perfect when paired with a scoop of ice cream or fresh cream.
FAQs
Can I use frozen raspberries instead of fresh ones?
Yes! Frozen raspberries work well in the raspberry puree. Just thaw them first and drain any excess liquid for the best consistency in your swirls.
What’s the best way to get clean slices for serving?
Let the bars cool completely and chill for a bit before cutting. Use a sharp knife wiped clean between cuts to maintain neat edges and avoid crumbling.
Can I make this recipe gluten-free?
Absolutely. Substitute the all-purpose flour in both the crust and filling with a gluten-free flour blend, but make sure it’s one suitable for baking to keep texture consistent.
How long does the raspberry puree keep if I want to make it ahead?
You can prepare the raspberry puree 1 day in advance and store it in the refrigerator in an airtight container. Bring it to room temperature before swirling into the lemon filling.
Is it possible to reduce the sugar for a less sweet version?
Yes, you can slightly reduce the sugar in the filling and the crust if you prefer a less sweet dessert, but remember that the sugar balances the tartness of the lemon and raspberries, so moderate adjustments work best.
Final Thoughts
There’s something incredibly joyful about making and sharing this Raspberry Lemon Bars Recipe—it’s a bright, fresh, and crowd-pleasing dessert that feels like sunshine in every bite. Whether you’re an experienced baker or just looking to try something new, these bars are guaranteed to leave a lasting impression and have everyone asking for another slice. Give this recipe a whirl and watch it become your new favorite dessert to share!
Print
Raspberry Lemon Bars Recipe
- Total Time: 2 hours including cooling time
- Yield: 24 servings 1x
Description
Delightfully tangy and sweet Raspberry Lemon Bars featuring a buttery crust, vibrant lemon filling, and swirls of fresh raspberry puree. Perfectly balanced with a dusting of powdered sugar, these bars offer a refreshing dessert ideal for any occasion.
Ingredients
Crust
- 8 ounces unsalted butter (at room temperature, 1 cup)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest (grated)
Raspberry Puree
- 2 tablespoons granulated sugar
- ¼ cup lemon juice
- 2 teaspoons cornstarch
- 1 cup raspberries
Lemon Filling
- 7 large eggs
- 3 cups granulated sugar
- 2 tablespoons lemon zest (grated)
- 1 cup lemon juice (freshly-squeezed)
- 1 cup all-purpose flour
- Powdered sugar (Confectioners’ sugar for dusting)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready when you finish preparing the crust.
- Prepare the Baking Pan: Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Make the Crust: Using a mixer fitted with a paddle attachment, cream together the softened butter and ½ cup sugar on medium speed for about 2 minutes until light and fluffy. Mix in 1 teaspoon lemon zest briefly.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups flour and ¼ teaspoon kosher salt. With the mixer on low, gradually add this flour mixture to the creamed butter mixture and blend just until combined, about 1 minute.
- Form and Chill Dough: Transfer the dough to a well-floured surface, gather into a ball, and press it evenly into the prepared baking pan using your fingers. Chill the dough in the refrigerator for 15 minutes.
- Bake the Crust: Place the pan in the oven and bake the crust for 15 to 20 minutes until it is very lightly browned. Remove and cool on a wire rack for about 30 minutes until the crust firms up.
- Prepare Raspberry Puree: In a small saucepan, whisk together 2 tablespoons sugar, ¼ cup lemon juice, and 2 teaspoons cornstarch. Add the raspberries and cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6 minutes. Strain the puree through a fine sieve to remove seeds and set aside at room temperature.
- Make Lemon Filling: In a large bowl, whisk together 7 eggs, 3 cups sugar, 2 tablespoons lemon zest, and 1 cup flour until smooth. Gradually add 1 cup freshly-squeezed lemon juice, whisking continuously until fully incorporated.
- Assemble Bars: Pour the lemon filling over the cooled crust. Drop tablespoon-sized spoonfuls of the raspberry puree evenly over the lemon filling. Use a toothpick to drag through the surface, creating pretty swirls of raspberry within the lemon layer.
- Bake the Bars: Return the pan to the oven and bake for 30 to 35 minutes until the filling is set in the center and no longer jiggles.
- Cool and Serve: Let the bars cool completely to room temperature. Cut into squares or triangles and dust generously with powdered sugar before serving.
Notes
- Ensure the butter is at room temperature for easier creaming and a tender crust.
- Straining the raspberry puree removes seeds and provides a smooth texture.
- Use freshly-squeezed lemon juice for the best flavor impact.
- Swirling the puree quickly before baking preserves the beautiful pattern.
- Store bars in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
