Lemon Raspberry Bars Recipe

By Becky Hardin

Published Apr 16, 2019

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Raspberry Bars are a delicious and easy dessert to serve for any holiday, party, or summer afternoon. These fruity Raspberry Lemon Bars have the perfect flavor, the perfect texture, and the perfect pink color. Top them with some fresh fruit, powdered sugar, and whipped cream for a delightful treat!

Easy Recipe for Raspberry Bars

These lemon raspberry bars are an easy dessert for Easter, Mother’s Day, or any summer afternoon. Bite into one of these for a tasty treat!

Raspberry and lemon are the perfect flavors for spring and summer, so why not combine them into a tasty spring treat? These Raspberry Lemon Bars are such an easy thing to serve on summer afternoons, or along with a table full of desserts on the holidays.

I am loving these for Easter Sunday, but I think they’re lovely for Mother’s Day, Valentine’s Day, or even Fourth of July. They are just as good for a “just because” occasion. Eating these on the patio on a summer afternoon along with a glass of fresh lemonade…THAT sounds like heaven!

These little fruity raspberry bars have the perfect mix of texture and flavor, and I just know you’re going to love them!

Recipe Card

Raspberry Lemon Bars Recipe

4.69 from 74 votes

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 16 bars

Author: Becky Hardin

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Raspberry Bars are a delicious and easy dessert to serve for any holiday, party, or summer afternoon. These fruity Raspberry Lemon Bars have the perfect flavor, the perfect texture, and the perfect pink color. Top them with some fresh fruit, powdered sugar, and whipped cream for a delightful treat!

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Equipment

• Kitchen Scale (optional)
• 8×8-inch Baking Pan
• Food Processor
• High Powered Blender (optional)

Ingredients 

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For the Crust

• ▢ 1 cup all-purpose flour 120 grams
• ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ▢ ¼ cup powdered sugar 28 grams
• ▢ ½ teaspoon kosher salt

For the Filling

• ▢ 1 cup fresh raspberries 120 grams
• ▢ ½ cup freshly squeezed lemon juice 114 grams, from 4 lemons
• ▢ 2 teaspoons grated lemon zest 4 grams
• ▢ 2 large eggs 100 grams
• ▢ 1 large egg white 35 grams
• ▢ ¾ cup granulated sugar 150 grams
• ▢ ⅔ cup all-purpose flour 80 grams
• ▢ ¼ teaspoon kosher salt

Toppings (optional)

• ▢ Powdered sugar for dusting
• ▢ Stabilized Whipped Cream store bought or click for recipe
• ▢ Fresh raspberries
• ▢ Mint leaves

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Instructions 

• Preheat oven to 350°F and line an 8×8-inch baking pan with aluminum foil or parchment paper slings. Spray the foil with nonstick spray and set aside.
• Add all crust ingredients to a food processor fitted with the metal blade. Pulse until all ingredients are evenly combined and the mixture is crumbly.
  1 cup all-purpose flour, ½ cup unsalted butter, ¼ cup powdered sugar, ½ teaspoon kosher salt
• Spread the dough into the prepared pan and about ½-inch up the sides. Having a little crust rim is the goal, not perfection.
• Bake 15-20 minutes, or until lightly browned around the edges.
• While the crust bakes, prepare the filling. The filling will be added over the hot crust.
• In a blender or food processor, puree the raspberries and lemon juice.
  1 cup fresh raspberries, ½ cup freshly squeezed lemon juice
• Pour the raspberry mixture over a wire sieve that has been placed over a medium-size bowl. Press the raspberries with a rubber spatula until the juices and pulp have been extracted and only the seeds remain in the sieve. Discard the seeds and pour the extracted juices and pulp into the food processor.
• Add the remaining filling ingredients: lemon zest, eggs, egg white, sugar, flour and salt. Process or puree the filling ingredients for 30 seconds.
  2 teaspoons grated lemon zest, 2 large eggs, 1 large egg white, ¾ cup granulated sugar, ⅔ cup all-purpose flour, ¼ teaspoon kosher salt
• Pour the filling into the cooked crust.
• Bake at 350°F for 30-35 minutes, or just until filling is set and doesn’t jiggle in the middle when gently shaken (if cooked too long, the filling will break as it cools – trust me).
• Transfer Raspberry Lemon Bars to a cooling rack and let cook completely in the pan.
• Cut into 16 squares and dust with confectioner’s sugar or with a dollop of whipped cream, fresh raspberries, and a mint leaf.
  Powdered sugar, Stabilized Whipped Cream, Fresh raspberries, Mint leaves

Becky’s Tips

• Nutritional information does not include optional toppings.

Storage: Store raspberry lemon bars in an airtight container in the refrigerator for up to 4 days.

Serving: 1barCalories: 157kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 123mgPotassium: 47mgFiber: 1gSugar: 12gVitamin A: 214IUVitamin C: 5mgCalcium: 10mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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How to Make Lemon Raspberry Bars

These raspberry lemon bars are just as easy as they are delicious! They are made in two parts: first the crust, then the filling.

How to make the crust:

• Preheat the oven to 350°F, then line your baking pan with aluminium foil or parchment slings.
• Combine all-purpose flour, softened butter, confectioner’s sugar, and salt into a food processor, and pulse until all ingredients are well combined and form a crumbly mixture.
• Spread the crust dough into the bottom of the prepared baking pan, and bring it about 1/2 inch up around the sides to create a slight rim.
• Bake the crust 15-20 minutes at 350°F.
• While the crust is baking, start making the filling.

How to make the filling:

• Puree the raspberries and lemon juice in a blender or food processor.
• Place a wire sieve over a mixing bowl, and pour the raspberry mixture through it. Use a rubber spatula to press the raspberry juice through the sieve, so that only the seeds are left in the sieve.
• Throw away the seeds and pour the juice back into the food processor.
• Now add the lemon zest, eggs, egg whites, sugar, flour, and salt into the food processor, and puree for about 30 seconds.
• By now, the crust should be done baking. You can remove it from the oven and place it on the counter top.

To finish the raspberry bars:

• Pour the filling into the cooked crust in an even layer.
• Bake at 350°F for 30-35 minutes. You want the filling to set so that it doesn’t jiggle when shaken, but you don’t want to overcook it.
• When done baking, place the baking pan on a cooling rack. Let the bars cool completely in the pan before serving.

To serve, cut them into 16 squares (or whatever size you want them). Sprinkle with powdered sugar, add a dollop of whipped cream, and add some fresh raspberries, lemon, or mint.

These are one of the best little Easter desserts because they are simple, fruity, and so easy to make for a lot of people. Just like any holiday, I like having LOTS of desserts to choose from on Easter. So while I might serve a pie, a cake, or some cookies, I also like having something like these raspberry lemon bars to serve. They’re easy for people to grab them for a quick little bite.

I hope you love these little raspberry bars as much as I do. They are so fruity and fresh…It’s hard to eat just one!

Be sure to try some of these other tasty desserts:

• Easy Raspberry Tart
• Fruity Summer Desserts
• Triple Berry Tiramisu
• Easy Lemon Bars
• Skinny Cranberry Bliss Bars
• Strawberry Lemonade Sugar Cookie Bars
• Strawberry Oatmeal Bars