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Raspberry Lemon Bars

Raspberry Lemon Bars

These Raspberry Lemon Bars feature a buttery shortbread crust topped with a creamy, tangy lemon filling swirled with fresh raspberry puree. The perfect balance of sweet and tart makes these vibrant, eye-catching bars an irresistible treat for any occasion.
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Prep Time 45 minutes
Baking Time 40 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 16 bars

Ingredients
  

For the Shortbread Crust

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1 teaspoon vanilla extract

For the Lemon Filling

  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 2/3 cup fresh lemon juice about 4-5 lemons
  • 2 tablespoons lemon zest
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Raspberry Swirl

  • 1 cup fresh raspberries frozen will work if thawed and drained
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

For Finishing

  • Powdered sugar for dusting

Instructions
 

  • Prepare your baking pan by lining a 9×9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal later. Preheat your oven to 350°F (175°C).
  • Make the shortbread crust by combining flour, sugar, and salt in a food processor. Add cold butter cubes and vanilla, then pulse until the mixture resembles coarse crumbs that hold together when pressed.
  • Press the crust mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to ensure it’s packed tightly and evenly.
  • Bake the crust for 15-18 minutes until it’s lightly golden around the edges. Remove from oven but keep the oven on.
  • Prepare the raspberry swirl while the crust bakes by blending raspberries, sugar, and lemon juice in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds, pressing with a spoon to extract all the juice.
  • Make the lemon filling by whisking eggs and sugar together until light and well combined. Add lemon juice and zest, then whisk in flour, baking powder, and salt until the mixture is smooth with no lumps.
  • Pour the lemon filling over the pre-baked crust while it’s still warm.
  • Create the raspberry swirl by dropping small spoonfuls of the raspberry puree over the lemon filling. Use a toothpick or skewer to gently swirl the raspberry into the lemon layer, creating a marbled effect.
  • Bake for 22-25 minutes until the filling is set but still has a slight jiggle in the center. It will continue to set as it cools.
  • Cool completely in the pan on a wire rack for at least 2 hours, then refrigerate for an additional hour to fully set.
  • Lift the bars from the pan using the parchment paper overhang, then cut into squares with a clean, sharp knife.
  • Dust with powdered sugar just before serving for a beautiful finishing touch.

Notes

  • For the brightest lemon flavor, use fresh lemons rather than bottled juice.
  • Line your baking pan with parchment paper for easy removal and clean cuts.
  • The bars will keep in an airtight container in the refrigerator for up to 4 days.
  • These bars freeze beautifully for up to 3 months—just thaw in the refrigerator overnight.
  • Wait until the bars are completely cool before cutting for the cleanest edges.
  • Wipe your knife clean between cuts for the most professional-looking bars.