Introduction

These Lemon Raspberry Bars are a perfect balance of tangy and sweet, combining fresh raspberry flavor with bright lemon zest. The buttery crust and smooth filling make for an irresistible treat that’s great for any occasion.

A stack of three square bars with four visible layers sits centered on a white plate with a gentle scalloped edge. The bottom and third layers are smooth and creamy pale yellow, while the first, second, and top layers are vibrant pink-red with a slightly grainy texture. The layers alternate evenly, showing a clear contrast between the bright red and soft yellow sections. The background and surface are white marble, with a soft focus on a white dish filled with red berries blurred behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cup raspberries (250 grams) (fresh or frozen)
2 1/4 cup 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: Begin by making the raspberry puree. In a small saucepan, combine the 2 cups of raspberries and cook over medium heat, stirring occasionally, until the berries break down and the mixture reduces to about 1/4 cup (60 ml). Strain to remove seeds and set aside to cool.
Step 2: Preheat your oven to 350°F (175°C). In a large bowl, mix 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Stir in the melted butter until the mixture forms a crumbly dough.
Step 3: Press the dough evenly into the bottom of a greased 9×13-inch baking pan. Bake the crust for about 15-20 minutes or until lightly golden. Remove from the oven and set aside.
Step 4: In a large bowl, whisk together 1 1/2 cups granulated sugar and 1/3 cup corn starch. Add the 6 eggs one at a time, whisking well after each addition.
Step 5: Stir in the reduced raspberry puree and fresh lemon juice until fully combined. Pour this filling over the pre-baked crust.
Step 6: Bake for an additional 30-35 minutes, or until the filling is set and no longer jiggly in the center.
Step 7: Let the bars cool completely in the pan on a wire rack before cutting into squares. Chill in the refrigerator for a firmer texture if desired.

Tips & Variations

Use fresh lemons for the best bright lemon flavor in the filling.
If fresh raspberries are out of season, frozen raspberries work well—just thaw and drain excess juice before using.
For extra zest, add a teaspoon of lemon zest to the filling mixture.
Dust the bars with powdered sugar before serving for a pretty finish.

Storage

Store the lemon raspberry bars in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for a few seconds if you prefer them warm. For longer storage, freeze the bars wrapped tightly for up to 2 months; thaw in the refrigerator before serving.

How to Serve

The image shows a stack of three square dessert bars placed neatly on a white plate with subtle curved edges, set on a white marbled surface. Each bar has four visible layers: the top and third layers are a bright red color with a slightly grainy texture, looking like a fruit or berry mixture; the second and bottom layers are pale yellow, smooth and dense, resembling a custard or creamy base. The layers are evenly thick and distinct, creating a clean, alternating red and yellow pattern with sharp edges. The background is softly blurred with hints of red, likely raspberries, adding a fresh and inviting feel to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Thaw them first and drain any excess juice before making the puree to avoid excess liquid in the filling.

How do I reduce the raspberry puree?

Simmer the raspberries in a small saucepan over medium heat, stirring occasionally, until the mixture thickens and reduces to about 1/4 cup. Strain to remove seeds for a smooth puree.

Lemon Raspberry Bars Recipe

Print Recipe

★★★★★

4.6 from 476 reviews

Delight in these tangy and sweet Lemon Raspberry Bars, featuring a buttery crust with a luscious lemon filling and fresh raspberries. Perfectly balanced with bright citrus and juicy berry flavors, these bars are a refreshing dessert or snack for any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes plus chilling time
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Raspberry Puree Reduction

2 cup raspberries (250 grams, fresh or frozen)
1 tablespoon corn starch
1/4 teaspoon salt

Crust

2 1/4 cup all-purpose flour (281 grams)
1/2 cup granulated sugar (100 grams)
1 cup unsalted butter (226 grams, melted)

Filling

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 as per preparation)
3/4 cup lemon juice (180 ml, freshly squeezed)

Instructions

Prepare the Raspberry Puree: In a saucepan, combine 2 cups of raspberries and cook over medium heat, stirring occasionally, until the berries break down and the mixture reduces to about 1/4 cup (60 ml). Strain through a fine sieve to remove seeds, then mix in 1 tablespoon corn starch and 1/4 teaspoon salt to thicken slightly. Set aside to cool.
Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix 2 1/4 cups all-purpose flour with 1/2 cup granulated sugar. Pour in 1 cup melted unsalted butter and stir until the dough comes together. Press the dough evenly into the bottom of a greased 9×13 inch baking pan to form the base.
Bake the Crust: Bake the crust in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Prepare the Filling: In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 1/3 cup corn starch, and 6 large eggs until smooth and well incorporated. Add the 1/4 cup reduced raspberry puree and 3/4 cup freshly squeezed lemon juice, mixing thoroughly to combine all flavors.
Assemble and Bake the Bars: Pour the lemon-raspberry filling over the pre-baked crust. Return the baking pan to the oven and bake for an additional 30-35 minutes, or until the filling is set and no longer jiggly in the center.
Cool and Serve: Remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set. Cut into squares and serve chilled or at room temperature.

Notes

Using fresh lemons for juice ensures the best bright flavor, but bottled lemon juice can be used in a pinch.
You can substitute frozen raspberries if fresh are not available; just thaw and drain excess liquid before use.
To reduce sweetness, adjust the sugar quantities slightly to suit your taste.
Ensure the bars are completely cooled and chilled before cutting to avoid runny slices.
Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon raspberry bars, lemon bars, raspberry dessert, berry bars, citrus dessert, baked bars, sweet bars