Raspberry Lemonade Bars (Print Version)

Buttery shortbread topped with tangy raspberry-lemon filling, dusted with powdered sugar for a refreshing summer dessert.

# Recipe Ingredients:

→ Shortbread Crust

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt

→ Raspberry Lemonade Filling

05 - 1 1/4 cups (250 g) granulated sugar
06 - 3 large eggs
07 - 2/3 cup (160 ml) freshly squeezed lemon juice (about 3–4 lemons)
08 - 2 teaspoons finely grated lemon zest
09 - 1/3 cup (40 g) all-purpose flour
10 - 1 cup (120 g) fresh raspberries, plus extra for garnish if desired
11 - Powdered sugar, for dusting

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal later.
02 - Beat butter and sugar until creamy in a medium bowl. Add flour and salt, mixing until a crumbly dough forms.
03 - Press dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes until edges are lightly golden.
04 - Whisk together sugar, eggs, lemon juice, and lemon zest in a large bowl until smooth. Whisk in flour until fully combined.
05 - Gently fold in the raspberries, taking care not to crush them completely.
06 - Pour the filling mixture over the hot crust immediately after removing from the oven.
07 - Return pan to oven and bake for 20–22 minutes until center is just set and no longer jiggles.
08 - Cool completely in pan on a wire rack. Refrigerate for at least 2 hours to make slicing easier.
09 - Lift bars from pan using parchment overhang. Dust with powdered sugar before cutting. Garnish with additional raspberries if desired.

# Expert Advice:

01 -
  • That moment when the tart lemon meets sweet raspberry is pure magic
  • The shortbread crust balances everything with buttery richness
  • They transport beautifully and actually get better after chilling overnight
02 -
  • Pouring the filling onto a hot crust is the secret to a seamless layer that does not separate
  • The center should still have a slight jiggle when you remove it from the oven because it keeps cooking
  • Refrigerating before cutting is nonnegotiable unless you want messy ragged edges
03 -
  • Zest your lemons before juicing themit is infinitely easier that way
  • If you want seedless bars press the raspberry mixture through a fine mesh sieve before folding

Go Back