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–+ servings

Raspberry Lemon Bars

Raspberry Lemon Bars are a delightfully fresh dessert that combines the tangy flavours of raspberries and zesty lemons in a buttery, crumbly crust. These bars offer a perfect balance of sweetness and tartness, making them an irresistible treat for any occasion. The buttery cookie base provides a satisfying crunch, while the raspberry lemon layer adds a burst of fruity freshness. With a dusting of powdered sugar on top, these bars also make an elegant and visually appealing dessert option. Easy to make and store, Raspberry Lemon Bars are a crowd-pleasing choice for sharing or enjoying on your own.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 300 kcal

Ingredients
  

Shortbread Base

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1/2 Cup Cold Unsalted Butter, cut into small cubes
  • Pinch Salt

Raspberry Lemon Filling

  • 1 Cup Fresh Raspberries
  • 1/4 Cup Water
  • 2 Tablespoons All-Purpose Flour
  • 3 Tablespoons Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 2 Large Eggs
  • 1 Tablespoon Vanilla
  • Powdered Sugar, optional for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  • In a mixing bowl, combine the flour, granulated sugar, and salt for the cookie base. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Transfer the cookie base mixture into the prepared baking pan and press it down evenly using the back of a spoon or your fingertips to create a compact layer.
  • Bake the cookie base in the preheated oven for about 15 minutes or until it turns light golden brown. Remove from the oven and set aside to cool slightly.
  • In a blender or food processor add fresh raspberries and water. Blend until smooth then use a fine mesh strainer to strain the raspberry liquid without any seeds.
  • In a separate bowl, combine the raspberry puree, granulated sugar, flour, lemon juice, and lemon zest for the lemon raspberry layer. Gently stir the ingredients together until well mixed.
  • In a small bowl, lightly beat the eggs. Add the beaten eggs to the raspberry mixture and stir until all the ingredients are well combined.
  • Pour the raspberry lemon mixture over the baked cookie base, spreading it out evenly.
  • Place the baking pan back into the oven and bake for an additional 25-30 minutes or until the top layer is set and lightly golden.
  • Remove the pan from the oven and allow it to cool completely in the pan on a wire rack.
  • Once completely cooled, carefully lift the square out of the pan using the parchment paper overhang. Transfer it to a cutting board and cut it into squares or desired shapes.
  • If desired, dust the raspberry lemon squares with powdered sugar for a decorative touch.
  • Serve the Raspberry Lemon Squares as a delightful dessert or snack. They can be stored in an airtight container in the refrigerator for up to 3-4 days.

Video

Nutrition

Calories: 300kcal
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