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“Bright lemon raspberry bars with a buttery crust, tangy lemon filling, and fresh raspberries dusted with powdered sugar.”

Lemon Raspberry Bars Recipe – Fresh Summer Dessert Idea

This Lemon Raspberry Bars Recipe is the perfect balance of sweet and tangy. A buttery shortbread crust is topped with zesty lemon filling and bursts of fresh raspberries, then finished with a dusting of powdered sugar. Light, refreshing, and irresistibly delicious, these bars are ideal for summer picnics, potlucks, or family gatherings. Easy to make and beautiful to serve, they’re a crowd-pleasing dessert that brings sunshine to every bite.
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Prep Time 20 minutes
Total Time 3 hours
Course Dessert, Sweet snack
Cuisine American-Inspired, modern patisserie
Servings 16 bars (depending on cut size)
Calories 220 kcal

Equipment

  • 9×13-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk & spatula
  • Zester & juicer
  • Blender or food processor (for raspberry puree)
  • Sharp knife for cutting squares

Ingredients
  

Crust

  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 cup unsalted butter (cold, cubed)
  • Pinch of salt

Lemon Filling

  • 4 large eggs
  • 1 ½ cups sugar
  • ½ cup fresh lemon juice
  • Zest of 2 lemons
  • ¼ cup all-purpose flour

Raspberry Swirl

  • 1 cup fresh raspberries (or thawed frozen)
  • 2 tbsp sugar

Optional Garnish

  • Powdered sugar
  • Fresh raspberries
  • Lemon zest curls

Instructions
 

  • Prepare Crust: Preheat oven to 350°F (175°C). Line pan with parchment. Mix flour, sugar, butter, and salt until crumbly. Press into pan and bake 15 minutes until lightly golden.
  • Make Lemon Filling: Whisk eggs, sugar, lemon juice, zest, and flour until smooth.
  • Prepare Raspberry Puree: Blend raspberries with sugar. Strain seeds if desired.
  • Assemble: Pour lemon filling over crust. Drop spoonfuls of raspberry puree and swirl gently with a knife.
  • Bake: Return to oven for 25–30 minutes until filling is set but slightly jiggly.
  • Cool & Chill: Let bars cool completely, then refrigerate 2 hours before cutting.
  • Serve: Dust with powdered sugar and garnish with raspberries or zest curls.

Notes

  • Pro Tip: Chill thoroughly before cutting for clean squares.
  • Variations: Try almond crust, drizzle with white chocolate, or substitute lime and blueberries for a twist.
  • Storage: Keeps 3–4 days refrigerated; freeze uncut bars up to 2 months.
  • Serving Idea: Pair with iced tea, sparkling wine, or coffee for a refreshing finish.
Keyword citrus dessert, lemon raspberry bars, picnic treats, spring baking, tangy custard bars