Easy Lemon Raspberry Bars (with Buttery Crust)

A Little Sunshine Therapy

April in my kitchen usually means fighting the rainy day blues. Last week, as another gloomy afternoon had me feeling sluggish, I decided some baking therapy was in order. I filled our house with colorful bouquets, turned on some beachy music, and pulled out fresh lemons and raspberries. 

The bright zing of citrus and sweet pop of berries was exactly the mood lifter I needed. Something about the contrast of tart lemon flavor against a buttery shortbread crust creates perfect balance – not too sweet, not too sour, just right for brightening a gray day or enjoying on a warm summer afternoon. Love this flavor combo? Try my lemon raspberry cheesecake bars or these light and fluffy lemon raspberry muffins.

Why These Lemon Raspberry Bars Stand Out

What makes these bars special is their perfect harmony of textures and flavors:

• The ideal ratio of crust to filling– a substantial but not overwhelming buttery shortbread base that provides the perfect foundation.
• Whole fresh raspberries that burst in your mouth with each bite, offering delightful pockets of raspberry flavor and beautiful color contrast.
• A lemon filling that’s creamy and silky, setting to the perfect consistency that’s neither too firm nor too soft.

Ingredients You’ll Need

These bars call for a handful of simple ingredients and lots of butter, yum! Plus, it’s an easy recipe to bake with kids if they’re in need of some sunshine too.

For the crust:

• Cold unsalted butter: The secret to a truly flaky, tender shortbread.
• All-purpose flour: Use a 1:1 gluten-free flour blend if needed. 
• Granulated sugar: Plain old white sugar works best here, though you could swap 1:1 for brown sugar for a deeper flavor.
• Fresh lemon zest: Don’t skip this—it infuses the crust with subtle citrus notes.
• Pinch of salt 

For the filling:

• Eggs: Creates that perfect custard-like texture.
• Granulated sugar: Again, white sugar is best.
• Flour: Just enough to help the filling set properly.
• Fresh lemon juice: From fresh lemons (bottled just doesn’t compare).
• Fresh raspberries: Their slight tartness balances the sweet-tart lemon.

Fun Customization Ideas

• Fruit Swap: Substitute blackberries or blueberries for a twist!
• Chocolate Drizzle: Melt some white chocolate and drizzle over the top of the bars for a sweet finish.

Step-by-Step Instructions

Step 1: Preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan with butter. In a large bowl, combine flour, sugar, lemon zest, and salt. Cut the cold butter into cubes, then work it into the dry ingredients using a pastry cutter until soft dough forms with a sandy, crumbly texture.

Step 2: Press evenly into the prepared baking dish, making sure it’s firmly packed and smooth. Bake for 18-22 minutes, or until the edges turn lightly golden brown and it smells gloriously buttery.

Step 3: While the crust bakes, make the filling: Beat the eggs in a medium bowl for about 2 minutes until frothy (this creates that lovely light texture). Gradually add sugar and beat until the mixture lightens in color and looks creamy. Add the flour and fresh lemon juice, mixing just until combined – you’ll see the mixture instantly brighten to a sunny yellow.

Step 4: When the crust is ready, scatter the raspberries evenly over the bottom of the prepared pan. They’ll nestle into the warm crust just slightly.

Step 5: Pour the lemon filling gently over the raspberries and warm buttery shortbread base. Return to the oven for 18-20 minutes until the center is set but still has the slightest jiggle.

Step 6: Allow the bars to cool completely (the hardest part!), then refrigerate for 1-2 hours. Dust with powdered sugar just before cutting with a sharp knife into squares.

Recipe Secrets

I’ve made these bars for everything from spring brunches to summer picnics, and here’s what I’ve learned:

• Keep your butter COLD for the crust – I sometimes even freeze it for 10 minutes before cutting it into cubes.
• Zest your lemon directly over the flour mixture so you capture all those fragrant oils.
• When checking for doneness, look for that barely-there jiggle in the center -I’m talking the slightest little jiggle.
• For picture-perfect slices, use a parchment paper sling, chill completely, and use a sharp knife, wiping it down with a warm, damp cloth between cuts.
• To prevent raspberries from bleeding and creating a murky filling, pat them dry very well with a paper towel before adding them to the bars.
• If you prefer a less tart bar, increase the sugar by 2 tablespoons; for a tangier treat, add an extra teaspoon of lemon zest.

More Tasty Spring Recipes

• Blueberry Sour Cream Coffee Cake
• Lemon Blueberry Loaf Cake
• Orange Julius Recipe
• Old Fashioned Pound Cake
• Blackberry Peach Cobbler
• Lemon Bundt Cake