If you are craving a bright, tangy, and irresistibly sweet treat, you absolutely must try this Raspberry Lemon Bars Recipe. These bars marry the delicate tartness of fresh raspberries and zesty lemons with a buttery, tender crust that melts in your mouth. Perfect for a sunny afternoon snack, a special brunch, or a lovely dessert, this recipe is straightforward yet yields impressive results that will have everyone asking for seconds. Whether you’re a baking novice or a seasoned pro, these raspberry lemon bars are a delightful way to celebrate fresh fruit flavors all year round.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these stunning Raspberry Lemon Bars. Each component plays a crucial role, from the buttery crust that supports the luscious tart filling, to the fresh raspberries and lemons that give this dessert its vibrant flavor and refreshing zing.
- 1 cup all-purpose flour (120 grams): The base for a light, crumbly crust that holds together perfectly.
- ½ cup unsalted butter (113 grams, room temperature): Adds richness and a tender texture to the crust.
- ¼ cup powdered sugar (28 grams): Sweetens the crust just enough without overpowering the fruit filling.
- ½ teaspoon kosher salt: Balances sweetness and enhances overall flavor.
- 1 cup fresh raspberries (120 grams): Provides a natural tartness and stunning color to the filling.
- ½ cup freshly squeezed lemon juice (114 grams, from about 4 lemons): Infuses the bars with refreshing citrus tang.
- 2 teaspoons grated lemon zest (4 grams): Adds an aromatic lift and intensifies the lemon flavor.
- 2 large eggs (100 grams): Gives structure and richness to the filling.
- 1 large egg white (35 grams): Helps the filling set with a light, smooth texture.
- ¾ cup granulated sugar (150 grams): Sweetens the tart filling perfectly.
- â…” cup all-purpose flour (80 grams): Thickens the filling for that ideal sliceable consistency.
- ¼ teaspoon kosher salt: Complements the sweetness and bright flavors.
- Powdered sugar (for dusting): A delicate finishing touch that adds elegance.
- Stabilized Whipped Cream: Optional, but a dreamy addition to serve on top or alongside.
- Fresh raspberries: For garnish and an extra berry pop.
- Mint leaves: Offers a fresh herbal note and pretty presentation.
How to Make Raspberry Lemon Bars Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil or parchment paper using slings for easy removal later. Don’t forget to spray the foil or paper with nonstick cooking spray so your bars lift out without sticking. This simple prep sets you up for clean, neat bars and smooth baking.
Step 2: Make the Crust
Using a food processor fitted with the metal blade, pulse together the crust ingredients — flour, butter, powdered sugar, and salt. Pulse just until the mixture becomes crumbly but holds together when pinched. Spread this dough evenly into your prepared pan, pressing it about half an inch up the sides to form a little crust rim. This imperfect edge adds a rustic charm while keeping the filling nicely contained.
Step 3: Bake the Crust
Place the pan in the preheated oven and bake for 15 to 20 minutes, or until the crust is lightly golden around the edges. You’ll notice the wonderful buttery aroma filling your kitchen – a sign of good things to come!
Step 4: Prepare the Filling
While the crust is baking, blend together the fresh raspberries and lemon juice in your blender or food processor until smooth. For silky bars without seeds, pour the mixture through a wire sieve over a bowl, pressing with a spatula to extract as much juice and pulp as possible while leaving seeds behind. Discard the seeds, then return the juice and pulp into the food processor.
Step 5: Combine Filling Ingredients
To the raspberry-lemon mixture, add lemon zest, eggs, egg white, granulated sugar, flour, and salt. Blend until everything forms a smooth, well-combined filling. This vibrant mixture is where the magic happens, balancing tartness with just the right touch of sweetness.
Step 6: Bake the Bars
Pour the filling evenly over the warm crust and return the pan to the oven. Bake for 30 to 35 minutes at 350°F. The goal is for the filling to set firmly without jiggle in the middle when you gently shake the pan—that’s your cue it’s perfectly done. Avoid overbaking to keep the filling smooth rather than cracked.
Step 7: Cool and Serve
Once baked, transfer the pan to a cooling rack and let the Raspberry Lemon Bars cool completely in the pan for the best texture and ease of slicing. Once cooled, lift the bars out using the foil or parchment sling and cut into 16 squares. Dust generously with powdered sugar and prepare to wow your taste buds!
How to Serve Raspberry Lemon Bars Recipe
Garnishes
To make these bars truly shine, add a small dollop of stabilized whipped cream on each square, then top with a fresh raspberry and a mint leaf. The creaminess balances the tartness, while the raspberry and mint make each bite picture-perfect.
Side Dishes
Pair Raspberry Lemon Bars with a light cup of tea, a crisp sparkling water with lemon, or even a sweet Moscato wine for a lovely dessert experience that feels both refreshing and indulgent.
Creative Ways to Present
For special occasions, layer the bars in a pretty glass dish with fresh fruit and whipped cream for an easy trifle. Or arrange them artfully on a decorative platter, sprinkling extra powdered sugar and a few edible flowers on top. Presentation can elevate this simple bar from everyday treat to party star.
Make Ahead and Storage
Storing Leftovers
Once cooled and cut, store your Raspberry Lemon Bars in an airtight container in the refrigerator. They keep brilliantly for up to 4 days while staying moist and flavorful.
Freezing
If you want to make these bars ahead, they freeze very well. Wrap individual bars tightly in plastic wrap and then foil, or place layers in a freezer-safe container separated by parchment paper. Frozen bars maintain their taste and texture for up to 3 months.
Reheating
When you’re ready to enjoy, thaw frozen bars overnight in the refrigerator and bring to room temperature before serving. Avoid microwaving which can make the crust soggy. Instead, warm them gently in a low oven for a few minutes if you prefer a slightly warm treat.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Just make sure to thaw and drain them well before pureeing to avoid excess moisture that could weaken the filling’s set.
What’s the best way to zest lemons?
Use a microplane or fine grater to remove only the yellow part of the peel, avoiding the white pith which can be bitter.
Can I substitute the butter with margarine or coconut oil?
Butter is best for flavor and texture, but margarine can work in a pinch. Coconut oil will alter the taste and texture noticeably, so it’s not ideal here.
How do I know when the lemon bar filling is done baking?
Look for a firm set with just a slight wobble in the center when gently shook. Overbaking causes cracks and a dry texture.
Can I make these bars gluten-free?
Yes! Use a gluten-free all-purpose flour blend in equal amounts for both crust and filling to keep the bars just as delicious.
Final Thoughts
These Raspberry Lemon Bars Recipe are such a joyful, fresh, and vibrant way to bring summer flavors indoors any time of year. With simple ingredients and straightforward steps, you get a stunning dessert that tastes as good as it looks. I truly hope you give these bars a try and share the love – they quickly become a treasured favorite, just like they are in my kitchen!
Print
Raspberry Lemon Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Lemon Bars combine a buttery, crumbly crust with a vibrant, tangy raspberry and lemon filling. Perfectly balanced between sweet and tart, these bars are ideal for a refreshing dessert or afternoon treat. Finished with a dusting of powdered sugar and optional whipped cream, fresh raspberries, and mint, they offer a delightful burst of flavor in every bite.
Ingredients
Crust
- 1 cup all-purpose flour (120 grams)
- ½ cup unsalted butter, room temperature (113 grams, 1 stick)
- ¼ cup powdered sugar (28 grams)
- ½ teaspoon kosher salt
Filling
- 1 cup fresh raspberries (120 grams)
- ½ cup freshly squeezed lemon juice (114 grams, from 4 lemons)
- 2 teaspoons grated lemon zest (4 grams)
- 2 large eggs (100 grams)
- 1 large egg white (35 grams)
- ¾ cup granulated sugar (150 grams)
- â…” cup all-purpose flour (80 grams)
- ¼ teaspoon kosher salt
To Finish
- Powdered sugar, for dusting
- Stabilized whipped cream, store bought or homemade
- Fresh raspberries, for garnish
- Mint leaves, for garnish
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil or parchment paper, allowing slings on the sides for easy removal. Spray the foil or paper with nonstick spray and set aside.
- Make Crust Mixture: Place all crust ingredients (flour, butter, powdered sugar, and salt) into a food processor fitted with the metal blade. Pulse until the mixture is evenly combined and crumbly.
- Press Crust into Pan: Spread the crust dough evenly into the prepared pan, pressing about ½-inch up the sides to form a rim. A bit of a crust rim is desired for structure, though it doesn’t need to be perfect.
- Bake Crust: Bake the crust in the preheated oven for 15-20 minutes or until the edges are lightly browned.
- Prepare Filling: While the crust bakes, prepare the filling which will be poured over the hot crust.
- Puree Raspberry Mixture: In a blender or food processor, puree the fresh raspberries and lemon juice until smooth.
- Strain Raspberry Puree: Pour the puree through a wire sieve set over a medium-sized bowl. Use a rubber spatula to press and extract juices and pulp; discard the seeds remaining in the sieve. Return the extracted juices and pulp to the food processor.
- Add Remaining Filling Ingredients: Add lemon zest, eggs, egg white, granulated sugar, flour, and salt to the food processor with the raspberry mixture. Process everything together for about 30 seconds until fully combined.
- Pour Filling Over Crust: Pour the prepared filling evenly over the hot baked crust.
- Bake Filling: Return the pan to the oven and bake at 350°F (175°C) for 30-35 minutes, or until the filling is set and does not jiggle when gently shaken. Be careful not to overbake to avoid cracking as it cools.
- Cool Completely: Transfer the pan to a cooling rack and allow the raspberry lemon bars to cool completely in the pan.
- Serve: Once cooled, remove from the pan using the sling, cut into 16 squares, and dust with powdered sugar. Optionally top with a dollop of stabilized whipped cream, fresh raspberries, and a mint leaf for garnish.
Notes
- The crust dough may be crumbly; pressing firmly into the pan helps form the base.
- Be sure to strain the raspberry puree thoroughly to remove seeds for a smooth filling.
- Do not overbake the filling to prevent cracking; a slight jiggle means it’s ready.
- Use stabilized whipped cream if making ahead to prevent weeping.
- The bars can be stored covered in the refrigerator for up to 3 days.
- Let the bars cool completely before slicing to ensure clean cuts.
