Lemon Raspberry Shortbread Bars

These lemon raspberry shortbread bars are my go to whenever I want a dessert that feels fresh and satisfying but never too heavy The crumbly shortbread is the perfect base for a sweet tangy layer that is bursting with real raspberry flavor and a pop of zesty lemon These bars taste like early summer no matter what season it is

I first baked these for a brunch with friends on a chilly April day They were all gone before the coffee finished brewing and now this is the dessert most requested by my niece every holiday

Ingredients

• Raspberries: fresh or frozen for the brightest fruity flavor Frozen work well but need a bit more cook time Look for berries that are deep red and plump
• Unsalted butter: melted for easy mixing and the foundation of a crumbly base Always use the freshest butter for best taste
• Plain flour: gives structure to the bars and melts into the perfect shortbread texture Use high quality flour if you can
• Corn starch: in both layers keeps the base delicate and makes the lemon raspberry topping smooth and sliceable
• White sugar: sweetens and balances the tart lemon and raspberry so pick the finest sugar you can
• Salt: just a pinch to lift all the other flavors Sea salt or kosher salt works best
• Fresh lemon juice: adds zesty brightness to every bite Squeeze your lemons just before using for that pop of citrus
• Eggs: bind the lemon raspberry layer and give it a luxuriously dense texture Use large eggs that are room temperature for even mixing

Step by Step Instructions

Make the raspberry puree:

Blend raspberries until completely smooth then press through a sieve to remove all seeds Pour this puree into a saucepan and cook on low to medium heat stirring often letting it thicken and bubble until you have about 60 ml Let it cool fully

Prepare the shortbread base:

Heat your oven to 160C and line a 23 by 33 cm pan with parchment with an overhang so you can lift the bars out easily Whisk flour corn starch salt and sugar in a bowl Add melted butter and mix until it forms a doughy mass Press into the pan evening out across the bottom and up the sides just a little

Pre bake the base:

Pop the dough in the oven for 20 to 25 minutes until it just starts to turn golden around the edges and feels set but not hard Prick the surface with a fork gently so the crust stays flat Let it cool while you work on the topping

Mix the lemon raspberry layer:

Whisk together the sugar and corn starch in a big bowl Add eggs and beat until the mixture is completely smooth and streak free Stir in your cooled raspberry puree and fresh lemon juice Stir thoroughly so there are no lumps or streaks

Assemble and bake the bars:

Pour the lemon raspberry mixture gently over your cooled shortbread base Bake for another 20 to 25 minutes at 160C until the top is just set and barely jiggles when gently shaken

Cool and chill:

Let the pan rest on your counter for at least an hour before covering and placing it in the fridge Let chill fully for two hours or more so the bars are easy to slice

Slice and store:

Use the parchment overhang to lift out the whole slab to a cutting board Cut into 18 squares wiping your knife between cuts for clean edges Store bars in a sealed container in the fridge

Pin

My favorite part is watching the colors swirl together as I mix the topping and remembering my son’s sticky handed joy when he licked the bowl The little bit of extra effort with the sieved raspberry puree makes the finished bars incredibly smooth and vibrant

Storage tips

Always chill the bars completely before slicing They are easiest to work with cold Store in an airtight container in the fridge for up to five days The flavor actually gets even better by day two If you want to freeze the bars wrap them well in layers of parchment then put in a zip top bag Freeze for up to two months and thaw in the fridge overnight

Ingredient substitutions

No fresh raspberries available You can use frozen raspberries Just let them cook down a bit longer on the stove to reduce the extra moisture If you are short on lemons a mix of lemon and lime juice works but the taste will be a bit different Try a seedless raspberry jam swirl if you are in a hurry for the topping

Pin

Serving suggestions

Dust with powdered sugar before serving for a bakery worthy finish I love pairing these tart fruity bars with a cup of earl grey tea or strong black coffee For an extra flourish top each square with a few whole raspberries or thin twists of lemon zest at your brunch table

Cultural and historical context

Shortbread has roots in Scotland where its buttery texture is celebrated The classic lemon bar is an American bake sale favorite marrying citrus with simple batters Adding raspberry brings a bit of summer celebration and bridges those two traditions for a bar that always feels special but is still easy enough for a weeknight treat

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well, though they may take longer to reduce due to higher water content. Wait for a thick puree before moving on.

→ Why is chilled dough important before cutting?

Chilling ensures clean, neat slices and helps the layers set for best texture, preventing the bars from falling apart.

→ How long do these lemon raspberry bars last?

Stored tightly sealed in the fridge, the squares remain fresh and flavorful for up to five days.

→ Can I reduce the batch size?

You can halve all ingredients and use a smaller pan (20 x 20 cm). Adjust baking times accordingly for best results.

→ Why is fresh lemon juice recommended?

Fresh lemon juice provides a brighter flavor and better balance, making the citrus stand out in each bite.