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If you want something cozy and new, these lemon raspberry bars mix a rich, buttery base with a bright, zingy custard filled with raspberries. They’re my go-to in early spring when those first juicy raspberries hit the market. Every time I make these, I think of laid-back Sundays baking with my little ones.
The gorgeous swirls of raspberry in the creamy lemony layer always steal the show. When I brought these to book club, my friends wouldn’t stop asking for the directions.
Irresistible Ingredients
- Lemon juice: Squeeze lemons by hand for best zing—bottled isn’t the same and tastes sharp
- Eggs: Room temp and large is best—they help make the filling so smooth and rich
- Unsalted butter: Melt slowly for a super smooth texture; real butter gives the most flavor
- Salt: Adds that extra boost to tie the sweet and sour together; fine sea salt works well
- Corn starch: Keeps the bars thick and the crust snappy—fresh gives better results
- Granulated sugar: Goes in both crust and filling—try superfine sugar for the silkiest bars
- All purpose flour: Gives the base its crunch—be sure you measure just right
- Raspberries: Grab whichever looks juicy—fresh or frozen totally work for bright flavor
- Quick tips for wow-worthy bars: use chilled butter for that perfect base and only the best juicy raspberries you can find
Step-by-Step Directions
- Chill and Slice:
- Pop the bars into the fridge covered for two hours once they hit room temp in the pan. Lift them out by the parchment and slice neatly with a sharp knife—clean the blade between cuts so you get those sharp edges. Keep leftovers chilled to stay fresh.
- Pour and Bake:
- Pour the tangy filling over the hot crust and spread out smooth. Bake it again for about twenty to twenty-five minutes at the same temp. You’ll know they’re done if the center barely jiggles.
- Put Together the Lemon Raspberry Layer:
- Grab a big bowl and mix sugar with corn starch to get rid of lumps. Whisk in the eggs until it’s all silky, then the cooled raspberry mix. Pour in the lemon juice and mix until runny—it should look pretty loose.
- Bake the Shortbread Crust:
- Mix flour, sugar, corn starch, and salt. Stir in melted butter until it clumps up. Squish this mix into a lined 9x13 pan, making a little ledge for the filling. Bake at 325 F for 20-25 min until just setting with a hint of gold. Poke a few holes with a fork—the filling sticks better this way.
- Make the Raspberry Swirl:
- Blend berries till they’re totally smooth. Push through a strainer to get rid of seeds. Heat the mix on low in a pan until you have about 1/4 cup of thick, jammy puree. Let it cool all the way.
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The lemon wakes up every bite of raspberry, kind of like that first taste of summer. I’ll always remember my kid swirling the raspberry in—she turned the whole batch the prettiest blush pink.
How to Keep ‘Em Fresh
Stash bars in an airtight box in the coldest part of your fridge for up to five days. If you want to save some for later, freeze them in layers with parchment between so they don’t stick. Defrost in the fridge overnight for best flavor and texture, and always serve them cold to keep their bite.
Swap Options
Out of raspberries? Swap in strawberries or blackberries for a brand new vibe. Using gluten-free all-purpose flour in the crust makes these work for everyone. You could use a non-dairy butter, but real butter does make things taste richer.
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Ways to Serve
Dust the tops with powdered sugar right before you dig in, or top with whipped cream and fresh berries. For parties, I cut them into bite-sized pieces (squares or triangles), put them on a cute platter, and add lemon slices for extra flair.
Fun Backstory
Lemon bars have been a go-to sweet in the US since around the 1950s. Tossing in raspberries not only shakes up the color, but also makes them perfect for spring and summer spreads. That’s why my family always serves them when warm days roll in.
Common Questions
- → Can I use frozen raspberries?
Frozen works! They’re a bit wetter, so let the puree bubble away longer until thick and jammy.
- → What’s the best way to get a clean slice?
Let them cool all the way, use your sharpest knife, and wipe it between cuts to keep those edges tidy.
- → Can bottled lemon juice be substituted?
Try to use lemons you squeeze yourself. Bottled kind of tastes off and makes things too sour.
- → How should these bars be stored?
Stash in a sealed container in the fridge. They’re best eaten chilled, and last up to five days that way.
- → Can I halve the recipe?
Totally! Cut all the ingredients in half and bake in an 8x8 pan. Check on them a bit sooner in the oven.
- → Is it necessary to strain the raspberry puree?
Skipping it’s fine if you don’t mind the seeds. Straining makes the filling velvet smooth, though.