Lemon Raspberry Bars

The tartness of fresh lemon paired with the sweet tang of raspberry puree creates a custard layer that’s as beautiful as it is flavorful. Sitting on top of a buttery shortbread base, these bars offer the perfect balance of creamy, fruity, and crisp.

I love making these bars in the spring and summer when berries are fresh and the sunshine calls for something vibrant. But honestly, I’d bake these year-round—because they’re just that good.

They make a stunning addition to any brunch table, bake sale, or casual gathering. And they’re surprisingly easy to prepare, even with their impressive layered look.

Nostalgic Appeal

Raspberries have always been a nostalgic ingredient for me. Growing up, we had a small bush in our backyard, and each summer, my siblings and I would sneak out with stained fingers and fill our hands with the sweet red gems.

Lemon bars were a family classic too—especially around holidays. The sharp citrusy flavor was always a crowd-pleaser, and I remember the way powdered sugar dusted our noses and fingers as we devoured slice after slice.

Combining these two memories into one dessert just made sense. The result is something new but deeply familiar—like a warm hug from your childhood, wrapped in buttery pastry.

It’s the kind of treat that brings people together. Whether you serve it to friends or enjoy it with tea on a quiet afternoon, these bars feel like a little celebration.

Homemade Focus

While some lemon bars rely on pre-made filling or shortcuts, this recipe is all about doing it from scratch—and trust me, it makes a difference.

The shortbread base is simple but divine. It’s buttery, soft, and slightly crisp around the edges, creating the ideal foundation for the bright, silky filling.

The lemon raspberry layer is where things get magical. You make your own raspberry puree and gently reduce it to concentrate the flavor, giving the custard a natural berry note without overpowering the lemon.

And because every component is made by hand, you have full control over the flavor, sweetness, and texture. That’s the beauty of homemade baking—it’s personal, flavorful, and always worth the time.

Flavor Goal

The goal here is bold, clean flavor. You want the lemon to sing, the raspberry to deepen it, and the shortbread to cradle it all in buttery perfection.

The lemon juice provides that punchy, citrus brightness that makes each bite refreshing and sharp. It cuts through the richness and gives the bars their signature tang.

The reduced raspberry puree adds complexity and just the right amount of fruitiness. It softens the tartness of the lemon and brings a vibrant pink hue to the custard layer.

The shortbread base rounds everything out. It’s tender but firm enough to hold the layers, and its mild sweetness complements the fruit without competing with it.

Ingredient Insights

Raspberries, fresh or frozen, are the heart of the raspberry puree. Reducing them concentrates their flavor and removes excess liquid, so your custard doesn’t get runny.

All-purpose flour creates the structure for the shortbread. Combined with butter, sugar, and cornstarch, it bakes into a tender crust that’s easy to slice.

Granulated sugar is used in both the base and the filling. It sweetens and balances the sharpness of the lemon while helping the custard set.

Cornstarch thickens the lemon layer and ensures a smooth, stable custard. It also keeps the bars from weeping or getting soggy over time.

Salt enhances the buttery richness of the crust and balances the sweetness of the filling. Even a little makes a big difference.

Unsalted butter, melted into the crust, creates that signature shortbread crumble. It adds richness and ensures the base is sturdy but not dry.

Eggs bind the lemon raspberry custard together. They help it set properly while keeping it creamy and smooth.

Lemon juice, freshly squeezed, gives the filling its tart zing. It’s the bold backbone of the dessert and a must for true lemon flavor.

Lemon zest is optional but recommended. It adds aroma and a deeper citrus layer that enhances the juice.

Essential Equipment

You’ll need a 9×13-inch baking pan for this recipe. It gives you the perfect depth and size for evenly baked bars.

Parchment paper makes it easier to lift the bars out of the pan after chilling. Leave an overhang for easy slicing later.

A blender or food processor is essential for making the raspberry puree. It smooths out the berries before you strain them.

You’ll also need a fine metal sieve to remove the seeds from the puree, especially if you want a silky custard texture.

A whisk and mixing bowls help bring everything together by hand, while a spatula ensures you get every bit of batter and filling into the pan.

List of Ingredients with Measurements

Raspberry Puree:

• 2 cups raspberries (250g), fresh or frozen

Shortbread Base:

• 2 ¼ cups all-purpose flour (281g)
• ½ cup granulated sugar (100g)
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 cup unsalted butter (226g), melted

Lemon Raspberry Layer:

• 1 ½ cups granulated sugar (300g)
• ⅓ cup cornstarch (40g)
• 6 large eggs
• ¼ cup reduced raspberry puree (60 ml), from step 1
• ¾ cup freshly squeezed lemon juice (180 ml)