Raspberry Lemon Bars Easy

These raspberry lemon bars are that dessert I turn to whenever I want something both bright and comforting The tart raspberry swirls and punchy lemon filling are supported by a buttery shortbread crust that holds together beautifully The vibrant color always catches attention when placed on the table making them perfect for family gatherings or spring afternoons with friends

I remember putting these on our picnic blanket last year and everyone reached for seconds before lunch The swirls of raspberry against buttery yellow were too tempting to resist

Ingredients

• Unsalted butter: At room temperature Crucial for a tender crust and helps everything hold together Choose quality butter for best flavor
• Granulated sugar: Used in the crust raspberry puree and filling to balance the tartness Always taste your raspberries to adjust slightly if needed
• All-purpose flour: Needed for both the crust and lemon layer Look for fresh flour to avoid dense bars
• Kosher salt: Enhances the flavors in the crust A pinch is all you need for balance
• Lemon zest: Adds a burst of citrus aroma Use unwaxed fresh lemons and zest only the bright yellow skin
• Raspberries: Juicy and tart these give the beautiful pink swirls Select plump ripe berries with no mold
• Cornstarch: Thickens the raspberry puree quickly For best results sift before using so you do not get lumps
• Lemon juice: Freshly squeezed is essential here Bottled juice will dull the flavor Try Meyer lemons for a sweeter twist
• Large eggs: Form the base of the filling and help it set Choose room-temperature eggs for a smooth finish
• Powdered sugar: This is for dusting and finishing off your bars Sift before sprinkling for a delicate look

Step-by-Step Instructions

Prepare the Crust:

Lightly spray a 9 by 13 inch baking pan so the bars do not stick Use a mixer and cream your butter and sugar on medium speed for about two minutes until pale and fluffy Add the lemon zest and quickly mix again In a separate bowl whisk flour and salt Pour this into your butter mixture with the mixer on low Keep mixing for just one minute until combined Turn your dough out onto a floured board and shape it gently into a ball Move it into your pan pressing evenly with your fingers to cover the entire bottom Chill this in the fridge for 15 minutes Bake the crust for about 15 to 20 minutes until it just turns pale gold Slide onto a wire rack and let it firm up for about 30 minutes The oven stays heated

Make the Raspberry Puree:

In a small saucepan whisk sugar cornstarch and lemon juice Toss in the raspberries Set over medium heat and whisk constantly The mixture should start thickening and bubbling after six minutes or so Strain it through a fine mesh sieve into a bowl to remove seeds Leave on the counter until needed

Prepare the Lemon Filling:

Whisk together eggs sugar lemon zest and flour in a large bowl You want everything well combined Slowly add lemon juice whisking all the time until smooth Pour this filling evenly over your cooled crust Spoon small amounts of raspberry puree on top all across

Create Swirls:

Grab a toothpick or thin skewer and run it through both layers lightly making beautiful swirls Do not overmix—just enough to marble the colors

Bake the Bars:

Place the pan into the oven and bake for 30 to 35 minutes You want the filling set in the center Remove and let cool completely on a wire rack

Finish and Serve:

Once fully cool use a clean sharp knife to cut into squares or triangles Dust generously with powdered sugar for a pretty and flavorful finish

The way the lemon brightens the filling every time gets me If there is one ingredient that makes this dessert sing it’s the zest It makes the bars taste like late spring afternoons in my mom’s backyard The tartness always brings a little childhood nostalgia

How to Store Your Raspberry Lemon Bars

After cooling completely make sure to use parchment or wax paper to separate layers if you stack them They will keep in an airtight container in the fridge for up to five days They also freeze well Just wrap the entire block or individual pieces tightly and thaw in the fridge when ready to serve Dust with powdered sugar only after thawing

Ingredient Substitutions

If you do not have fresh raspberries frozen ones work just as well Just thaw and drain well before pureeing For the crust dairy-free butter can be swapped though the flavor will shift Bottled lemon juice works in a pinch but the bars will be brighter and livelier with fresh juice Gluten-free flour blends may be used for the crust and filling for those with sensitivities but texture may change

Serving Suggestions

These bars are wonderful alongside fresh berries or a dollop of softly whipped cream For extra flavor try a scattering of toasted almond slices or a sprinkle of lemon zest Perfect as part of a spring dessert spread or cut into tiny bites for a tea party

These bars are such a treat to bake and share They never fail to bring smiles to the table

Foire aux questions sur la recette

→ How do I create raspberry swirls on the bars?

Drop spoonfuls of raspberry puree over the lemon layer and drag a toothpick through to make marble-like swirls before baking.

→ Can I make these bars ahead of time?

Yes, the bars store well in the refrigerator for up to three days. Dust with sugar before serving for the freshest look.

→ Can frozen raspberries be used in the puree?

Frozen raspberries work well; just thaw fully and drain excess liquid before making the puree for vivid color and flavor.

→ What type of lemon juice works best?

Freshly-squeezed lemon juice brings the brightest flavor and pairs best with the rich, buttery crust and sweet raspberry swirl.

→ Why chill the crust before baking?

Chilling keeps the crust firm, leading to a tender, shortbread-like base that holds up well under the lemon and raspberry layers.