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Whenever I want something sweet that’s not heavy, I whip up these bars. The buttery crust is crumbly and tasty, and the layer on top is all raspberry zing with a lemony kick. One square and I swear it feels like you’re getting a bit of summer any day of the year.
The first time I made these was for a brunch in April. The weather was cold but that didn’t stop everyone from finishing the pan before we could even pour coffee. Now, if I skip these during the holidays my niece gets grumpy!
Vibrant Ingredients
- Eggs: Bring the filling together and make it rich and sultry. Room temp is best for smooth mixing and a tender bite.
- Fresh lemon juice: Squeeze lemons on the spot—the sharp citrus really lifts each piece.
- Salt: Just a pinch makes every flavor pop even more. Sea or kosher is great.
- White sugar: Fine sugar melts right in—balancing out the tart berries and lemon.
- Corn starch: This keeps the topping creamy and makes the base almost melt-in-your-mouth.
- Plain flour: It supports everything else and bakes up that old-school shortbread texture. Go for good flour if possible.
- Unsalted butter: Melted for no-fuss mixing and that rich, soft foundation. Fresher butter really stands out here.
- Raspberries: Frozen or fresh, deep red and juicy is best. Frozen just need extra time to cook down.
Easy How-To Steps
- Slice and store:
- Pull up the bars using the parchment that lines the pan. Cut into 18 tidy pieces, wiping off your knife in between so each piece is sharp. Keep what you’re not eating in the fridge in a tub with a lid.
- Cool and chill:
- Give the pan an hour to chill at room temp, then pop it covered in the fridge for at least two hours. You want it nice and cold so cutting is super easy.
- Assemble and bake the bars:
- Pour your lemon raspberry blend on the base and slide it back into the 160C oven. Bake around 20-25 minutes, just till the top barely moves when you jiggle it.
- Mix the lemon raspberry layer:
- In a big bowl, whisk sugar with corn starch, add eggs, and keep beating until it’s silky. Stir in the cooled berry puree and lemon juice until it’s all one color with no streaks or lumps.
- Pre bake the base:
- Bake the crust 20-25 minutes till the edges just show color and the crust is firm but not hard. Gently poke with a fork to keep bubbles at bay. Let it rest while you do the next layer.
- Prepare the shortbread base:
- Turn the oven to 160C. Line a 23x33cm pan so the parchment hangs out for easy removal. Mix together flour, corn starch, sugar, salt, then stir in melted butter till it’s all combined. Press evenly into your pan and a bit up the sides.
- Make the raspberry puree:
- Run raspberries through a blender until smooth, then push through a sieve to get rid of the seeds. Cook this down on low-medium heat, stirring and letting it bubble, until it thickens down to about 60ml. Chill till it’s not warm anymore.
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Mixing the topping is my favorite, watching all the swirls blend together. My son used to get so excited he’d stick his sticky hands in for a taste. Sieving out the seeds might sound extra, but it makes these bars smooth, colorful and perfect every time.
Storing advice
Make sure the bars are fully cold before you try to cut them—they’re way less messy. Keep them in a sealed box in your fridge and they’re good for about five days (actually even tastier after a day or two). If you want to freeze them, bundle in parchment layers, then into a bag. They’ll freeze up to two months—just thaw in the fridge overnight.
Swaps and options
Can’t find fresh raspberries? Frozen totally work; just let the extras cook off a bit more. Not enough lemon? Mix some lemon and lime juice together—tastes different, but still zingy. Want a quick fix for the topping? Swirl in some seedless raspberry jam.
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Ways to serve
Sprinkle a little powdered sugar on top to make them look fancy. I love them with dark coffee or a mug of Earl Grey. Want to brighten things up? Add a couple fresh raspberries or a little lemon twist on each bar for your next brunch spread.
Background and history
Shortbread comes from Scotland where people love that rich, buttery crumb. In the U.S., lemon bars are big for bake sales because they’re sweet and easy. Tossing raspberry into the mix gives you a bright, summery vibe—pulling those two old favorites together for a treat that feels special but is actually simple.
Recipe FAQs
- → Is it alright to use frozen raspberries instead of the fresh kind?
Totally fine! Just know that frozen ones have more juice, so your puree might take a bit longer to thicken. Wait until it’s nice and jammy before you keep going.
- → Why do I need to chill the bars before cutting them?
Once chilled, you’ll get cleaner slices and the layers won't fall apart. It really gives the squares the best texture, too.
- → How long will my lemon raspberry bars stay good?
Keep them tightly covered in your fridge and you’ll have tasty bars for up to five days without them drying out.
- → Is it okay to make a smaller batch?
Yep, just use half as much of everything and grab a small (20x20cm) pan. The baking time will need a little adjusting, so watch them closely.
- → Is fresh lemon juice really better?
For sure! Squeezing your own gives you bigger flavor and a brighter, fresher result—the citrus taste won’t get lost.