Lemon Raspberry Bars Delight

These lemon raspberry bars balance a buttery shortbread crust with a bright and tangy custard that tastes like sunshine any time of year. The ruby ribbons of raspberry swirled through the lemon filling give every bite a perfect tart sweet contrast. If you love classic lemon bars but want something just a bit more special these bars are a must try. They are equally at home as a picnic treat or dressed up for a brunch table.

The first time I made these was after a burst of inspiration when reworking my usual lemon bar recipe and they vanished so fast I regretted not doubling the batch. Now I get asked for them at every summer birthday and holiday.

Ingredients

• Fresh raspberries: for tart vivid flavor and natural color look for plump firm berries with a deep red hue
• Fresh lemon juice: for a zesty tang and acidity aim for unwaxed lemons and use a citrus juicer for maximum juice
• Large eggs: for richness and to help the filling set choose free range for the best flavor
• Granulated sugar: for balanced sweetness do not substitute with brown sugar to keep the filling bright
• Cornstarch: for a silky custard texture avoid all purpose flour as it can lead to graininess
• Unsalted butter: for a melt in your mouth shortbread base use European style if possible for added richness
• All purpose flour: gives structure to the base sift before measuring for the most tender crust
• Powdered sugar: for dusting adds the perfect sweet finish choose a fine organic type if available

Instructions

Prepare the Raspberry Puree:

Blend fresh raspberries until smooth then press the puree through a fine mesh sieve to remove the seeds for the smoothest texture. Transfer the strained puree to a small saucepan and simmer over low heat stirring often until it reduces by about half and becomes thick like a gel. Cool completely before using.

Make the Shortbread Crust:

In a large bowl cream together room temperature unsalted butter and granulated sugar until light and fluffy. Add flour gradually mixing until a soft dough forms. Press the dough firmly and evenly into a parchment lined baking pan building it very slightly up the edges to create a shallow barrier. This prevents the filling from seeping under the crust. Bake at three hundred fifty degrees Fahrenheit for about twenty minutes or until the top looks dry and the edges take on just a hint of gold.

Dock and Cool the Base:

Once the crust is out of the oven use a fork to gently prick the surface while still warm. This step helps marry the base and filling so you get clean neat squares later. Let the base cool while you prepare the filling.

Mix the Lemon Raspberry Filling:

In a mixing bowl vigorously whisk together eggs and granulated sugar until fully blended and just beginning to lighten. Add the cooled and thickened raspberry puree cornstarch and fresh lemon juice. Whisk until completely smooth with no visible streaks of cornstarch.

Bake the Bars:

Pour the filling over the cooled shortbread base. Swirl gently with a spatula to ensure an even layer and tap the pan on the countertop to remove air bubbles. Bake for about twenty four to twenty eight minutes or just until the center looks set but not dry.

Chill and Serve:

Allow the pan to cool fully at room temperature then cover and refrigerate for at least four hours preferably overnight. When ready to serve lift out using the parchment and dust liberally with powdered sugar. Slice with a sharp damp knife wiping between cuts for tidy edges.

The touch of real raspberry not only boosts flavor but transforms these bars into something truly memorable. It brings me back to berry picking in late spring with my kids when we would come home stained and happy and dreaming up what to bake first.

Storage Tips

Keep bars chilled in a tightly sealed container. I recommend placing parchment between layers so the tops stay pristine. You can freeze individual squares for up to two months wrapped well in plastic and foil. Thaw in the refrigerator to keep the custard texture smooth.

Ingredient Substitutions

You can swap half the raspberries with blackberries for a deeper tartness. Bottled lemon juice will work in a pinch but the flavor will not be as bright. If you only have salted butter reduce added salt in the crust by half.

Serving Suggestions

For a party platter these bars look gorgeous with fresh berries and a dollop of whipped cream on top. For an extra treat try serving chilled with a scoop of lemon sorbet or a spoonful of vanilla yogurt.

A Bit of History

Classic lemon bars gained popularity in the sixties and seventies as a potluck staple but the addition of fresh berry puree is a modern twist that makes the flavor pop. It is a nod to the timeless appeal of lemonade stands on a summer day.

Seasonal Adaptations

Use frozen raspberries when fresh are not available simply thaw and drain excess juice before pureeing. In spring Meyer lemons bring a slightly floral note. In winter blood oranges can substitute for part of the lemon for a colorful holiday variation.

Success Stories

My neighbor tried these bars for her wedding shower and ended up adding them to her dessert bar. Another friend once made a gluten free crust using almond flour with great results.

Freezer Meal Conversion

Fully bake and cool the bars. Slice before freezing to make serving easier later. Layer with parchment and store in a zip top bag or airtight container. Thaw slowly in the fridge for best texture.

Let these bars chill fully for neat slices and a perfect texture. Enjoy with tea or as a bright ending to any meal.

Your Recipe Questions Answered

→ How can I make the shortbread base crisp?

Bake the base until lightly golden before adding the lemon raspberry layer, and slightly press dough up the sides to create a ledge. This keeps the base from getting soggy.

→ Should I strain the raspberry puree?

Straining is optional, but removing seeds creates a smoother texture for the filling. Many prefer it for best results.

→ How do I ensure the filling sets properly?

Boil down the raspberry puree to remove excess liquid and thoroughly chill bars in the fridge before slicing.

→ Can I make these bars ahead?

Yes, prepare in advance and refrigerate overnight. Flavors develop, and bars slice more cleanly when fully chilled.

→ What’s the best topping suggestion?

Finish bars with a dusting of powdered sugar or a dollop of whipped cream for added sweetness and presentation.