Nothing says summer quite like a bar that balances tart, zesty lemon with bursts of juicy raspberry in every bite. These Lemon Raspberry Bars start with a tender, buttery crust that gives way to a vibrant lemon custard, kissed with fresh lemon zest for that signature tang. As you slice into each square, you’ll see those ruby-red raspberries peeking through, adding a sweet contrast and little pops of flavor that make every mouthful unforgettable. With a bright color palette of golden yellow and vibrant pink, these bars practically glow on a dessert table, drawing everyone in for a taste.
This recipe is perfect for bakers of all levels—rated “Beginner” in difficulty, it requires just 15 minutes of active prep time, 40 minutes of baking, and about 1 hour 30 minutes of resting for that perfect, chilled texture. At around 270 calories per bar, they make a refreshing finish to a meal without feeling too heavy. Whether you’re hosting a backyard picnic, whipping up a treat for a bake sale, or simply craving a little sunshine in your day, these bars deliver. So preheat that oven and get ready to make summer memories one tangy, sweet square at a time!
KEY INGREDIENTS IN LEMON RASPBERRY BARS
Before we roll up our sleeves and get baking, let’s take a closer look at the stars of this show. Each ingredient plays a crucial role in creating the perfect harmony between a crisp crust, a silky lemon filling, and bursts of fresh fruit. Gather these essentials and you’ll be well on your way to bar bliss.
- All-purpose flour (crust): Creates the backbone of the buttery base, giving the crust structure and a tender crumb that holds up to the creamy filling.
- Powdered sugar: Sweetens the crust without weighing it down, adding a delicate finish and helping to bind the flour and butter together.
- Unsalted butter: Melted for easy mixing, butter contributes rich flavor and moisture to both the crust and the overall mouthfeel of the bars.
- Large eggs: Provide structure and richness to the lemon custard, ensuring a smooth, set filling that isn’t too dense.
- Granulated sugar: Balances the tartness of the lemon juice and zest, dissolving easily into the wet ingredients for a silky-sweet custard.
- All-purpose flour (filling): A small amount helps to thicken the lemon mixture so your bars hold their shape when sliced.
- Freshly squeezed lemon juice: Delivers bright acidity and authentic citrus flavor, the heart of the tangy custard.
- Lemon zest: Infuses aromatic oils that elevate the lemon flavor, giving these bars their signature zing.
- Baking powder: Adds just enough lift to ensure the filling sets with a light, slightly fluffy texture rather than feeling too dense.
- Fresh raspberries: Scatter throughout the filling for natural sweetness, juicy bursts, and a pop of vibrant color.
HOW TO MAKE LEMON RASPBERRY BARS
Ready to turn those ingredients into sunshine-filled bars? Follow these steps carefully to achieve that perfect golden crust, luscious lemon layer, and beautifully studded raspberries.
1. Preheat your oven to 350°F (175°C). Place the rack in the center and grease a 9×9-inch baking dish or line it with parchment paper, allowing an overhang for easy removal later.
2. In a medium mixing bowl, combine the 1 cup of flour, powdered sugar, and melted butter. Stir vigorously until the mixture resembles coarse crumbs and starts to clump together.
3. Press the crumbly mixture evenly into the bottom of the prepared baking dish, using the back of a spoon or a measuring cup to create a firmly packed crust.
4. Bake the crust for 15 minutes, or until it turns a light golden brown around the edges, then remove it and let it rest while you prepare the filling.
5. In a separate bowl, whisk together the eggs, granulated sugar, 2 tablespoons of flour, freshly squeezed lemon juice, lemon zest, and baking powder until the mixture is completely smooth and free of lumps.
6. Carefully pour the lemon custard over the hot crust, spreading it evenly to the edges.
7. Scatter the fresh raspberries on top of the lemon layer, gently pressing them into the filling so they won’t roll off when baking.
8. Return the baking dish to the oven and bake for an additional 20–25 minutes, or until the filling is set and the edges start to turn a subtle golden hue.
9. Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate for at least 1 hour to let the filling fully set.
10. After chilling, use the parchment overhang to lift the slab from the pan. Cut into squares or bars and dust lightly with powdered sugar before serving for a sweet finishing touch.
SERVING SUGGESTIONS FOR LEMON RASPBERRY BARS
When it comes to bringing these Lemon Raspberry Bars to the table, presentation and pairing can elevate a simple dessert into a showstopper. Whether you’re hosting a brunch, an afternoon tea, or a casual gathering under the sun, these ideas will make every bite feel special and invite your guests to indulge in that perfect sweet-tart harmony.
- Arrange the bars on a white platter and sprinkle extra powdered sugar for a classic, elegant look. The contrast of bright white and sunny yellow will make the colors really pop.
- Add a side of fresh raspberries and a few sprigs of mint for a vibrant garnish. The cool green mint leaves enhance the citrus notes and add an extra layer of freshness.
- Serve each bar with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creamy, rich accompaniment balances the tartness and turns every bite into a silky dessert.
- Pair these bars with a pot of hot herbal tea, like chamomile or mint, to complement the lemon flavor. Alternatively, a chilled glass of sparkling rosé makes for a delightful adult twist.
HOW TO STORE LEMON RASPBERRY BARS
Once you’ve made these bars, you’ll want to keep them tasting as bright and fresh as the day they came out of the oven. Proper storage ensures they maintain their tender texture, tangy flavor, and colorful appeal. Below are a few key tips to help you preserve every delicious layer.
- Refrigerate in an airtight container with parchment paper between the layers. This helps prevent moisture loss and keeps the bars from sticking together. Stored this way, they’ll stay fresh for up to 4 days.
- Freeze individual bars by wrapping them tightly in plastic wrap, then placing them in a freezer-safe bag. Thaw overnight in the refrigerator before serving, and enjoy almost like they were just baked.
- For short-term serving at room temperature, keep the bars on a covered cake stand or under a dome to protect them from drying out. They’re best enjoyed within a few hours of taking them out of the fridge.
- Use parchment paper dividers when stacking bars in a storage container. The layers won’t stick, and you’ll be able to grab a perfect square each time without damaging the edges.
CONCLUSION
These Lemon Raspberry Bars are the bright, zesty treat your dessert table has been waiting for. Starting with a buttery, golden crust and ending with pops of juicy raspberry, they strike the perfect balance between sweet and tart. With just a handful of pantry staples, a few fresh lemons and raspberries, and less than two hours from start to finish (including chilling time), you’ll have a show-stopping dessert that’s beginner-friendly but impressive enough to wow any crowd. Whether you’re celebrating a summer gathering, brewing afternoon tea, or just craving a slice of sunshine, this recipe will become your go-to choice.
Feel free to print this article and save it in your recipe box for effortless reference—especially handy when you want to whip up something special on short notice. And if you’re curious about more details, keep an eye out for the FAQ section below for quick answers to common questions. I’d love to hear how your bars turn out, any tweaks you make, or stories about who you shared them with. Drop a comment, let me know if you have questions, or share your feedback if you try this recipe. Happy baking, and here’s to many more delicious adventures!
Lemon Raspberry Bars
Description
A buttery crust topped with a vibrant lemon custard and studded with fresh raspberries. Refreshing, tangy, and sweet—these bars are an irresistible treat chilled or at room temperature.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.
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In a medium mixing bowl, combine 1 cup of flour, powdered sugar, and melted butter. Stir until the mixture is crumbly.
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Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
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Bake the crust in the preheated oven for 15 minutes, or until lightly golden brown.
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While the crust is baking, whisk together the eggs, granulated sugar, 2 tablespoons of flour, lemon juice, lemon zest, and baking powder in a separate bowl until smooth and well combined.
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Once the crust is done, remove it from the oven. Pour the lemon mixture over the hot crust.
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Evenly scatter the fresh raspberries over the lemon filling.
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Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
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Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 1 hour to set.
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Once chilled, cut into squares or bars. Dust with additional powdered sugar before serving if desired.
Note
- For a variation, you can substitute raspberries with blueberries or blackberries.
- Lemon zest adds a tart and aromatic flavor – do not skip this ingredient.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- For a thicker crust, use a smaller baking dish, such as an 8x8-inch square.
- Ensure eggs are at room temperature for a better blend with other ingredients.
