Introduction

These Lemon Raspberry Bars combine a buttery shortbread base with a tangy lemon and bright raspberry topping. Perfect for a refreshing dessert, they balance sweet and tart flavors beautifully. Whether for a summer treat or a festive gathering, they’re sure to impress.

The image shows a stack of three layered bars on a white plate with a scalloped edge, placed on a white marbled surface. Each bar has two distinct layers: a smooth pale yellow bottom layer and a thicker, textured bright red top layer, creating a striking color contrast. The layers are even and cleanly cut, with the red layer having a slightly moist, crumbly texture and the yellow layer appearing firm and dense. In the soft blurred background, there is a white bowl filled with red raspberries and another similar stacked bar on a white plate. The lighting is bright and natural, emphasizing the fresh and vibrant look of the dessert. 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) (reduced from 2 cups raspberries)
3/4 cup lemon juice (180 ml) (freshly squeezed)

Instructions

Step 1: Prepare the raspberry puree by blending the raspberries until smooth. Pass the puree through a metal sifter to remove the seeds if desired. Heat the seedless puree in a small saucepan over low-medium heat and simmer gently to reduce and thicken, about 15-20 minutes, until you have approximately 1/4 to 1/3 cup. Remove from heat and let cool.
Step 2: Preheat your oven to 325°F (160°C) and line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Step 3: In a medium bowl, whisk together the flour, 1/2 cup sugar, corn starch, and salt. Stir in the melted butter until combined and thick. Press this mixture evenly into the prepared pan, creating a slight lip around the edges.
Step 4: Bake the shortbread base for 20-25 minutes until set and slightly golden. Remove from the oven and gently prick the surface with a fork without piercing all the way through.
Step 5: While the base is baking, whisk together 1 1/2 cups sugar and 1/3 cup corn starch in a large bowl to remove lumps. Add the eggs and mix well. Stir in the cooled raspberry puree, then carefully whisk in the lemon juice to create a liquid mixture.
Step 6: Pour the lemon raspberry filling over the baked shortbread base and return to the oven. Bake for another 20-25 minutes at 325°F (160°C), until the top is set.
Step 7: Remove the bars from the oven and allow them to cool in the pan for at least 1 hour or until they reach room temperature. Cover and refrigerate for at least 2 hours to chill completely.
Step 8: Use the parchment paper overhang to lift the bars from the pan. Slice with a sharp knife, wiping the blade clean between cuts for neat edges. Store the bars in the refrigerator.

Tips & Variations

For a smoother filling, be sure to reduce the raspberry puree slowly and strain seeds thoroughly.
Use fresh lemon juice for the best bright and natural flavor.
Corn starch can be replaced with arrowroot powder for a gluten-free alternative in the filling.
To make the bars vegan, substitute eggs with flax eggs and use a plant-based butter.

Storage

Store the lemon raspberry bars in an airtight container in the refrigerator for up to 4 days. For best texture, enjoy chilled. Reheat is not recommended, as the filling may lose its set consistency.

How to Serve

The image shows six square berry bars arranged in two columns of three on a silver cooling rack over white parchment paper. Each bar has two visible layers: a pale beige base layer with a slightly crumbly texture and a smooth, bright red berry layer on top, dusted with light white powdered sugar unevenly scattered across the surface. The cooling rack is placed on a white marbled texture surface. In the upper left corner, there is a small white bowl filled with fresh red raspberries, and part of a gray cloth is seen on the upper right corner. At the bottom left, there is a half lemon and a single raspberry placed nearby. 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 before blending and proceed to reduce the puree as described for the best consistency.

Why should I prick the shortbread crust before adding the filling?

Pricking the crust helps prevent large bubbles or cracks during baking, resulting in a more even surface for the filling layer.