There’s something about lemon raspberry bars that instantly takes me back to my grandmother’s sunlit kitchen, where the scent of fresh lemons and warm butter would float through the air like a promise of something special. These bars are a perfect blend of tart and sweet, with a buttery shortbread crust that melts in your mouth and a luscious lemon-raspberry filling that practically sings of springtime.

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Whether you’re baking them for an Easter brunch, a summer picnic, or just to bring a little brightness to a grey day, these bars are the kind of treat that feels both nostalgic and refreshingly new. I’ve made them for family get-togethers, tea parties with friends, and honestly—just because I was craving something sunny. They’re one of those desserts that never fails to bring smiles and second helpings.

And the best part? They’re surprisingly simple to make, even if you’re not a seasoned baker. So pull out your mixing bowls and get ready to create something that tastes like sunshine.

Why You’ll Love This Recipe:

Perfect balance of tart and sweet – The fresh raspberries and lemon juice pair beautifully, creating a flavor that’s bright and refreshing.
Buttery, melt-in-your-mouth crust – It holds everything together while adding that perfect shortbread richness.
Great make-ahead dessert – These bars chill beautifully and are even better the next day.
Ideal for spring and summer gatherings – Or for brightening up a winter day with a pop of citrus.
Simple ingredients, big flavor – You probably have most of these in your kitchen already!

INGREDIENTS YOU’LL NEED:

For the crust:

½ cup unsalted butter, softened
¼ cup granulated sugar
1 cup all-purpose flour
⅛ teaspoon salt

For the filling:

1 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
2 tablespoons lemon zest
⅓ cup freshly squeezed lemon juice
1 cup raspberries (fresh or frozen – if using frozen, do not thaw)
Powdered sugar, for dusting (optional)

HOW TO MAKE LEMON RASPBERRY BARS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting the paper hang over the sides so you can easily lift the bars out later.

In a medium bowl, cream together the softened butter and granulated sugar until smooth and fluffy. Stir in the flour and salt until the dough just comes together. It’ll be a bit crumbly—that’s totally fine! Press the dough into the bottom of your prepared pan, making sure it’s even all the way across.

Bake for 15–18 minutes or until the edges are just starting to turn a light golden brown. Set aside to cool slightly while you make the filling.

Step 2: Make the lemon raspberry filling
In a clean bowl, whisk together the sugar and flour. Add the eggs, lemon zest, and freshly squeezed lemon juice, and whisk until the mixture is smooth and slightly frothy.

Gently fold in the raspberries, being careful not to break them up too much—you want those gorgeous berry bursts in every bite.

Step 3: Assemble and bake
Pour the lemon raspberry mixture over the pre-baked crust and spread it out evenly. Return the pan to the oven and bake for an additional 25–30 minutes. The center should be set but still have a slight jiggle—it will firm up as it cools.

Step 4: Cool and chill
Let the bars cool at room temperature for about an hour, then transfer to the fridge for at least 2 hours (overnight is even better). Once chilled, lift the bars out using the parchment paper, dust with powdered sugar if you like, and slice into squares.

HELPFUL TIPS:

Use fresh lemon juice for the brightest, most vibrant flavor. Bottled just doesn’t do these bars justice.
Don’t overmix the filling after adding raspberries, or they’ll break apart and make the bars runny.
Chill before cutting – These bars slice so much more cleanly once they’ve had time to firm up in the fridge.
Line your pan with parchment paper for easy removal and cleaner cuts.
Raspberries can be fresh or frozen – If using frozen, just toss them in straight from the freezer.

DETAILS:

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 3 hours (includes chilling)
Yield: 9–12 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

For a slightly sweeter twist, feel free to add a little vanilla extract to the filling (½ teaspoon will do the trick). You can also play with the citrus—try swapping half the lemon juice for lime or orange for a fun flavor twist.

NUTRITIONAL INFORMATION: (Per bar, based on 12 servings)

Calories: 180
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 25g
Sugar: 17g
Protein: 2g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I freeze lemon raspberry bars?
Yes! After they’re fully chilled and sliced, you can freeze them in an airtight container for up to 2 months. Just let them thaw in the fridge overnight before serving.

Can I double the recipe?
Absolutely! Use a 9×13-inch pan and bake the crust and filling a few minutes longer. Keep an eye on the center to make sure it’s set.

What if I don’t have fresh raspberries?
Frozen raspberries work great—just don’t thaw them before using to avoid too much moisture.

Do I have to use lemon zest?
It really enhances the citrus flavor, but if you don’t have a zester, you can leave it out and still have a delicious result.

STORAGE INSTRUCTIONS:

Store the bars in the fridge in an airtight container for up to 5 days. They taste even better on day two after the flavors have melded. You can also freeze them, separated by parchment paper, for longer storage.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

Blackberry Pistachio Dream Bars

CONCLUSION

Lemon raspberry bars are the kind of treat that brings sunshine into any day. With their buttery crust, zesty filling, and bursts of berry goodness, they’re sure to become a favorite in your dessert lineup. Whether you’re sharing them at a potluck, serving them for afternoon tea, or enjoying one with a quiet cup of coffee, they always manage to feel like something special.