Lemon Raspberry Bars

These lemon raspberry bars are a vibrant twist on the classic lemon bar, combining a buttery shortbread crust with a tangy lemon raspberry custard filling. Inspired by the refreshing flavor of raspberry lemonade, these bars are the perfect balance of sweet, tart, and buttery goodness.

Why You’ll Love These Lemon Raspberry Bars

• Bright, fruity flavor: A refreshing blend of lemon and raspberry in every bite
• Buttery shortbread crust: Rich but not overly sweet, providing the perfect base
• Stunning color: Thanks to the raspberries, each bar boasts a beautiful pink hue
• Perfect make-ahead treat: Ideal for parties, potlucks, or a casual dessert

Ingredients Overview

For the Raspberry Puree

• 2 cups raspberries (fresh or frozen)

For the Shortbread Base

• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar
• 1 tbsp cornstarch
• ¼ tsp salt
• 1 cup unsalted butter, melted

For the Lemon Raspberry Filling

• 1 ½ cups granulated sugar
• ⅓ cup cornstarch
• 6 large eggs
• ¼ cup reduced raspberry puree (from 2 cups raspberries)
• ¾ cup freshly squeezed lemon juice

Instructions

Make the Raspberry Puree

1. Puree raspberries in a blender or food processor.
2. Optional: Push the puree through a fine mesh sieve to remove seeds.
3. In a small saucepan over low-medium heat, simmer the puree for 15-20 minutes until thickened and reduced to ¼-⅓ cup. Let cool.

Prepare the Shortbread Crust

1. Preheat oven to 325°F (160°C). Line a 9×13-inch pan with parchment paper.
2. In a medium bowl, whisk flour, sugar, cornstarch, and salt.
3. Stir in melted butter until a thick dough forms.
4. Press dough evenly into the pan, pressing slightly up the sides to create a shallow ledge.
5. Bake for 20-25 minutes, or until lightly golden and set.
6. Remove and gently prick the surface with a fork (don’t pierce all the way through).

Make the Filling

1. While crust bakes, whisk sugar and cornstarch in a large bowl.
2. Add eggs, followed by cooled raspberry puree and lemon juice. Mix until smooth.
3. Pour mixture over baked crust.
4. Bake for an additional 20-25 minutes, or until the filling is set.

Cool and Serve

1. Let bars cool to room temperature in the pan.
2. Chill in the fridge for at least 2 hours before slicing.
3. Use parchment overhang to lift from pan. Slice with a sharp knife, wiping between cuts.
4. Dust with powdered sugar or serve with whipped cream and fresh berries.

Tips & Notes

• Make the raspberry puree first so it has time to cool.
• For neater edges, chill thoroughly before slicing.
• Store in the fridge for up to 5 days in an airtight container.
• This recipe can be halved and made in an 8×8-inch pan.
• Do not use bottled lemon juice – fresh is key for flavor.

Nutrition (Per Bar, Based on 18 Servings)

• Calories: 277
• Carbs: 39g
• Protein: 4g
• Fat: 12g
• Sugar: 23g