Raspberry Lemon Shortbread Bars

Raspberry lemon bars always remind me of summer picnics and weekend baking sessions I would do with my kids The tart citrus and juicy berries combine with a rich buttery crust to create a treat that feels special but is surprisingly simple to make at home

I still remember the first time I pulled these gooey raspberry lemon bars out of the oven The scent had everyone running into the kitchen and now they are my most requested bake by friends and family alike

Ingredients

• All purpose flour: gives structure for the crust and filling Always measure with the spoon and level method for best texture
• Unsalted butter: provides rich flavor and a tender crumb Use very cold butter cut into cubes for flaky layers
• Powdered sugar: keeps the shortbread soft and just sweet enough Sift to prevent clumps
• Salt: balances flavor for crust and filling
• Vanilla extract: adds a comforting warmth to the base layer Use real extract if possible
• Granulated sugar: sweetens and also helps set the citrus filling Opt for superfine sugar if you want an ultra smooth custard
• Eggs: create a creamy texture and help the filling firm up Look for fresh large eggs for best results
• Lemon juice and zest: deliver that signature tang Select plump lemons and zest just the yellow layer for bright flavor
• Raspberries: bring color and juicy bursts throughout Use ripe berries with a strong scent for best taste
• Cornstarch: gently sets the filling without making it gummy Be sure to whisk it in thoroughly
• For garnish: powdered sugar adds a delicate finish while fresh raspberries and lemon slices make for a beautiful presentation

Step by Step Instructions

Make the Shortbread Crust:

Start by combining flour powdered sugar salt and the cubes of cold unsalted butter in a large mixing bowl Use a pastry cutter or clean fingertips to work the butter into the flour until it resembles coarse crumbs Drizzle in vanilla extract if using Mix until dough just comes together Press this evenly into the bottom of a parchment lined square baking pan making sure to reach the corners firmly Smooth the surface flat Bake at three hundred fifty degrees Fahrenheit for about twenty minutes or until lightly golden at the edges Remove and let cool slightly

Prepare the Raspberry Lemon Filling:

In a separate bowl whisk together the granulated sugar and eggs for about two minutes until very creamy and pale yellow Add lemon juice lemon zest mashed raspberries cornstarch and two tablespoons of flour Whisk well until the mixture is completely smooth and you see no streaks of flour

Pour and Bake:

Slowly pour the filling over the warm crust spreading it into an even layer Gently tap the pan on the counter to release air bubbles Return to the oven and bake for another twenty to twenty five minutes until the filling is just set in the center Do not overbake as the bars will firm up as they cool

Cool and Garnish:

Let the pan cool at room temperature for at least an hour For extra clean slices chill in the fridge for one to two hours Dust with powdered sugar and decorate with fresh raspberries and lemon slices just before serving

Save

I love using Meyer lemons if I can find them because they add a gentle floral note One time my daughter decorated the entire tray with tiny edible flowers from our garden and it made dessert unforgettable

Storage Tips

Keep raspberry lemon bars in an airtight container in the refrigerator They stay fresh for up to four days and the crust stays crisp The bars can be cut and stacked with parchment paper in between layers for easy serving

Ingredient Substitutions

If raspberries are out of season frozen raspberries work beautifully Thaw them first and drain off excess liquid No cornstarch Use extra flour in the filling in a pinch For dairy free use a good quality vegan butter

Serving Suggestions

Serve these bars cold or at cool room temperature For parties I like to cut them into small squares and set them in cupcake liners Add a dollop of whipped cream or a scoop of vanilla ice cream for a special treat

Cultural or Historical Context

Lemon bars are a classic American bake popularized in the mid twentieth century The combination with raspberries gives a modern update and extra color Lemon bars were always a staple at my neighborhood block parties and adding raspberries makes everyone ask for the recipe

Recipe FAQs

→ Can frozen raspberries be used instead of fresh?

Yes, frozen raspberries work well. Thaw and drain excess liquid before using to avoid watery filling.

→ How do you achieve a firm shortbread base?

Use cold cubed butter and press the dough firmly in the pan. Chill before baking for best texture.

→ Should the bars be stored in the refrigerator?

Yes, store them in an airtight container in the fridge to keep the filling set and flavors fresh.

→ What’s the key to a bright lemon flavor?

Use freshly squeezed lemon juice and zest for lively, tangy notes in the filling.

→ Is it possible to make these gluten-free?

Substitute all-purpose flour with a gluten-free blend for both the crust and filling components.