Raspberry Lemon Bars – Easy & Refreshing Dessert Recipe

If you’re looking for a sweet and tangy dessert that’s perfect for spring and summer, Raspberry Lemon Bars are the ideal treat. Combining the zesty flavors of lemon with the bright, fruity notes of raspberries, these bars are a vibrant, easy-to-make dessert. The buttery shortbread crust complements the gooey filling, creating a delightful contrast in both flavor and texture. Whether you’re hosting a family gathering or simply craving something refreshing, these bars are sure to impress!

Why You’ll Love Raspberry Lemon Bars

Raspberry Lemon Bars are a perfect balance of sweet, tart, and creamy. The buttery shortbread crust is infused with lemon zest, creating a delicate base for the tangy filling. The filling itself is made with fresh lemon juice and raspberry puree, offering a delightful burst of citrus and berry flavor in every bite. This recipe is quick, easy, and a fantastic way to highlight seasonal fruits in a light yet indulgent dessert.

Ingredients for Raspberry Lemon Bars

To make Raspberry Lemon Bars, you’ll need the following ingredients:

Shortbread Crust:

• Granulated Sugar: Adds sweetness and helps create the perfect buttery crust.
• Lemon Zest: Adds a fresh citrus aroma and enhances the overall flavor.
• Unsalted Butter: The base of the crust, providing a rich and tender texture.
• Vanilla Extract: Adds depth and warmth to the crust flavor.
• Sea Salt: Balances the sweetness of the sugar and enhances the other flavors.
• All Purpose Flour: Forms the base of the shortbread, creating the structure for the crust.

Raspberry Lemon Filling:

• Granulated Sugar: Sweetens the tangy lemon and raspberry combination.
• All Purpose Flour: Thickens the filling, ensuring it sets up properly.
• Eggs: Adds richness and helps set the filling.
• Salt: Enhances the flavor and balances the sweetness.
• Raspberries: The key ingredient for the filling, providing the bright, fruity flavor.
• Lemon Juice: Freshly squeezed for the best, most vibrant lemon flavor.
• Powdered Sugar: Used for dusting on top after baking, adding a light, sweet finish.

Alternative Ingredient Suggestions

If you’re looking to make substitutions or adapt the recipe to dietary preferences, here are a few suggestions:
• Gluten-Free: Use a 1:1 gluten-free flour blend as a substitute for regular all-purpose flour.
• Dairy-Free: Substitute the butter with a vegan butter that comes in a block form (not margarine).
• Other Berries: Feel free to swap the raspberries for blueberries or strawberries. Simply mash and strain them to remove any seeds, and use about a quarter cup of puree.

Step-by-Step Instructions

Shortbread Crust:

1. Preheat the oven to 355°F (180°C) and line an 8-inch square baking pan with parchment paper.
2. In a large bowl, combine the sugar and grated lemon zest. Rub the mixture together with your fingers to release the oils from the zest.
3. Add softened butter to the lemon sugar and beat until smooth and lightened in color.
4. Stir in vanilla and salt. Then, sift in the flour and gently fold until just combined. Be careful not to overmix.
5. Press the dough into the bottom of the prepared pan, creating an even layer. Push some dough up the edges to form a border.
6. Bake for 20–25 minutes, or until the edges are lightly golden. While the crust bakes, prepare the filling.

Raspberry Lemon Filling:

1. In a non-metal bowl, rub the sugar and lemon zest together until fragrant. Add the flour and whisk to remove any lumps.
2. Add the eggs and salt, and whisk gently until the mixture is smooth.
3. Mash the raspberries and strain them through a sieve to remove the seeds. You should have about ¼ cup of raspberry puree.
4. Stir the raspberry puree and lemon juice into the egg mixture.
5. Once the crust is done baking, remove it from the oven. Without disturbing the parchment paper, pour the filling over the crust.
6. Bake for 17–20 minutes. The filling should be set at the edges but slightly wobbly in the center. Allow the bars to cool at room temperature for 2 hours, then chill in the fridge for an hour.

Tips & Tricks for Perfect Raspberry Lemon Bars

• Don’t Overmix the Dough: When making the crust, mix just until the flour disappears to avoid a tough texture.
• Watch the Baking Time: For the filling, be sure not to overbake. The bars are ready when the edges are firm but the center still has a slight jiggle.
• Chill for Best Results: Allow the bars to cool and set in the fridge for an hour to achieve the perfect texture before slicing.

Pairing Ideas and Variations

Raspberry Lemon Bars pair beautifully with a light, refreshing drink such as iced tea or lemonade. For a fun twist, top the bars with whipped cream or a dollop of vanilla yogurt. You could also drizzle a bit of raspberry sauce over the top for extra fruity goodness.
For a gluten-free version, swap the all-purpose flour with a gluten-free 1:1 baking blend. You can also experiment with different berries like blueberries or strawberries for a unique take on this classic recipe.

Storage and Make-Ahead Tips

These bars can be stored in the fridge for up to 5 days in a single layer to prevent the filling from becoming too soft. If you want to make them ahead of time, bake the bars a day in advance and refrigerate them overnight. For longer storage, freeze the bars in an airtight container for up to 2 months. Be sure to dust with powdered sugar right before serving.

Conclusion

Raspberry Lemon Bars are the ultimate dessert that combines the refreshing tartness of lemon with the sweet, fruity flavor of raspberries. With a buttery shortbread crust and a thick, gooey filling, these bars are perfect for any occasion—whether you’re entertaining guests or simply indulging in a homemade treat. Their ease of preparation, balanced flavor, and beautiful presentation make them a go-to recipe for spring and summer desserts.

Once you try this vibrant dessert, you’ll find it hard to resist making it again and again. Don’t forget to make a batch for your next gathering or enjoy them as a special treat to brighten up your day!

FAQ

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