Description

If you crave a dessert that’s sweet, tart, and utterly refreshing, these Tangy Raspberry Lemon Bars are just what you need! With a buttery shortbread crust, a zesty lemon-raspberry filling, and a dusting of powdered sugar, these bars strike the perfect balance between rich and fruity. Ideal for summer picnics, holiday trays, or anytime you want a bright and beautiful treat.

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Ingredients

Scale

For the Shortbread Crust:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 tsp salt
2 cups all-purpose flour

For the Raspberry Lemon Filling:

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest
1 cup fresh raspberries (or frozen, thawed and drained)
1/4 tsp vanilla extract

For Topping:

Powdered sugar, for dusting
Extra lemon zest or raspberries (optional garnish)

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Instructions

Step 1: Prepare the Shortbread Crust

Preheat oven to 350°F (175°C).
Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal.
In a bowl, cream together butter, sugar, and salt until light and fluffy.
Gradually mix in flour until a soft dough forms.
Press the dough evenly into the bottom of the prepared pan.
Bake for 18-20 minutes or until lightly golden around the edges.
Remove from oven and let it cool slightly.

Step 2: Make the Raspberry Lemon Filling

In a large bowl, whisk together sugar and flour.
Add eggs, lemon juice, zest, and vanilla extract, whisking until smooth.
Lightly mash the raspberries and fold them into the mixture.
(Optional) Strain through a fine sieve if you prefer a smoother filling without seeds.
Pour the filling over the pre-baked crust.

Step 3: Bake the Bars

Return the pan to the oven and bake for 22-25 minutes, or until the center is set and doesn’t jiggle.
Remove from oven and cool to room temperature.
Refrigerate for at least 2 hours to firm up.

Step 4: Garnish and Serve

Once chilled, lift bars out using the parchment paper overhang.
Cut into squares or rectangles.
Dust generously with powdered sugar.
Garnish with extra lemon zest or raspberries if desired.

Notes

Use Fresh Lemon Juice – Bottled lemon juice won’t give the same bright flavor.
Don’t Overbake – Remove when the center just sets to keep the texture smooth.
Chill Before Slicing – This helps them hold their shape.
Use Parchment Paper – Makes removing and cutting much easier.
For Bolder Color – Add a few crushed freeze-dried raspberries to intensify the pink hue.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American