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Lemon Raspberry Bars

Delightful lemon raspberry bars with a buttery shortbread base, perfect for summer gatherings or cozy evenings.

  • Total Time: 70 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups raspberries (fresh or frozen)
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (melted)
  • 1 1/2 cups granulated sugar
  • 1/3 cup corn starch
  • 6 large eggs
  • 1/4 cup reduced raspberry puree
  • 3/4 cup lemon juice (freshly squeezed)

Instructions

  1. In a saucepan, cook the raspberries over medium heat until they break down. Strain the mixture to remove the seeds, and reduce the liquid until you have about 1/4 cup of the puree.
  2. Preheat your oven to 350°F (175°C). In a large bowl, mix 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Add the melted butter and mix until crumbly. Press this mixture evenly into the bottom of a baking dish. Bake for 20-25 minutes until lightly golden.
  3. In a separate bowl, whisk together the 1 1/2 cups sugar, 1/3 cup corn starch, and eggs until smooth. Stir in the reduced raspberry puree and lemon juice. Pour this mixture over the baked shortbread layer.
  4. Return the dish to the oven and bake for an additional 25-30 minutes, or until the top is set. Let cool completely before cutting into bars.

Notes

Allow the bars to cool completely before cutting for cleaner edges. Serve with powdered sugar or pair with tea or lemonade.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bar
  • Calories: 220
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: lemon, raspberry, dessert, bars, summer