Tangy Lemon Raspberry Bars

These lemon raspberry bars combine a buttery shortbread base with a vibrant, tangy topping that strikes the perfect balance between sweet and tart. The beautiful pink hue comes naturally from real raspberries, making these treats as visually stunning as they are delicious.

I first made these bars for a summer garden party, and they disappeared faster than anything else on the dessert table. Since then, they've become my signature bring along for picnics and potlucks where everyone always asks for the recipe.

Ingredients

• Fresh or frozen raspberries: Essential for that natural berry flavor and gorgeous color. Fresh will reduce faster, but frozen work perfectly fine too.
• All purpose flour: Provides structure to the shortbread base. Use unbleached for best flavor.
• Granulated sugar: Sweetens both layers without adding additional flavors.
• Cornstarch: Helps thicken both the shortbread base and the lemon raspberry layer for the perfect texture.
• Unsalted butter: Creates that rich, melt in your mouth shortbread quality. Use good quality butter for best results.
• Large eggs: Provide structure and richness to the lemon raspberry layer.
• Fresh lemon juice: Must be freshly squeezed for the brightest flavor. The bottled stuff simply will not give you the same results.

Step-by-Step Instructions

Prepare the raspberry puree:

Place fresh or frozen raspberries in a blender and process until completely smooth. For the silkiest texture, strain the puree through a fine mesh sieve to remove all the seeds. This step takes some patience but makes a huge difference in the final texture. Heat the seedless puree in a saucepan over low medium heat, stirring occasionally until it reduces to about a quarter of its original volume. This concentration intensifies both the flavor and color. Allow to cool completely before proceeding.

Create the shortbread base:

In a large mixing bowl, whisk together the flour, sugar, cornstarch, and salt until evenly distributed. Pour in the melted butter and stir until the mixture resembles a thick, somewhat crumbly dough. Press this mixture firmly into your parchment lined baking pan, taking care to create a slight rim around the edges to contain the filling. The back of a measuring cup works wonderfully for creating an even layer. Bake until just set and barely golden at the edges.

Mix the lemon raspberry filling:

Thoroughly whisk the sugar and cornstarch in a large bowl to eliminate any lumps, which could create spots in your finished bars. Add the eggs one at a time, whisking well after each addition until the mixture is completely smooth. Gently stir in your cooled raspberry reduction and fresh lemon juice. The filling will be quite liquid at this stage, but will set beautifully during baking.

Bake the assembled bars:

Pour the lemon raspberry mixture over the hot shortbread base, ensuring even distribution. Return to the oven and bake until the filling is just set but still has a slight wobble in the center. Avoid overbaking, which can cause cracks in the surface. Allow to cool completely at room temperature before refrigerating to fully set.

Slice and serve:

Once fully chilled, use the parchment paper overhang to lift the entire dessert from the pan. With a sharp knife, cut into squares or rectangles, wiping the blade clean between cuts for the most pristine edges. Dust with powdered sugar just before serving if desired.

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The key to perfection with these bars is in the raspberry reduction. I once tried to rush this step and ended up with a filling that was too watery. Taking the time to properly reduce the raspberry puree concentrates both the flavor and the color, resulting in that gorgeous vibrant pink that makes these bars so special.

Perfect Texture Tips

The shortbread base should be firm enough to support the filling but not overbaked. Look for just the slightest hint of golden color at the edges as your indicator. When pricking the shortbread with a fork after the initial bake, be gentle and avoid going all the way through to the bottom of the pan. This helps prevent the filling from seeping underneath while still allowing steam to escape.

Make Ahead Options

These bars actually improve with a day of rest in the refrigerator, making them perfect for advance preparation. The flavors meld together beautifully, and the bars slice more cleanly when thoroughly chilled. For the best presentation, wait to dust with powdered sugar until just before serving, as it will absorb into the bars if done too far in advance.

Flavor Variations

While the raspberry lemon combination is classic, this recipe works beautifully with other berry varieties. Blackberries create a deeper, more complex flavor profile with their slightly earthy notes. Strawberries offer a sweeter, more delicate flavor that pairs wonderfully with the lemon. You can even try a mixed berry approach for a more complex fruit flavor. The technique remains the same, just substitute equal amounts of your preferred berries.

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Recipe FAQs

→ Can I use bottled lemon juice for these bars?

Fresh lemon juice is strongly recommended for these bars as bottled lemon juice is typically too sour for baking and lacks the bright, natural flavor that makes these bars special. The recipe specifically calls for freshly squeezed lemon juice to achieve the proper balance of sweetness and tartness.

→ How do I know when the raspberry puree is properly reduced?

The raspberry puree is properly reduced when it has thickened considerably and reduced to about 1/4-1/3 cup in volume. This typically takes 15-20 minutes over low-medium heat. The reduction concentrates the flavor and removes excess moisture that could make the filling too runny.

→ Can I make these bars in a smaller batch?

Yes, you can halve the recipe and bake it in an 8x8 inch (20x20 cm) pan. Note that the baking times will be slightly shorter, so keep an eye on both the crust and filling during baking to prevent over-browning or over-setting.

→ Is straining the raspberry seeds necessary?

Straining the raspberry seeds is optional but recommended for a smoother texture. If you don't mind the seeds or prefer some texture in your bars, you can skip the straining step. The seeds won't affect the flavor, just the texture of the final product.

→ How should these bars be stored and how long do they last?

These lemon raspberry bars should be stored in an airtight container in the refrigerator for up to 5 days. The cool temperature helps maintain their firm texture and prevents spoilage of the egg-based filling. For best flavor and texture, allow them to sit at room temperature for 5-10 minutes before serving.

→ Can I freeze these lemon raspberry bars?

Yes, these bars freeze well. Cut them into portions, place them on a baking sheet to freeze individually, then transfer to a freezer-safe container with parchment between layers. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.