These Raspberry Lemon Bars start with my perfect lemon bars, with added flavor from a vibrant, fruity raspberry sauce, all on a buttery crust. It’s a light and fruity dessert bar that is perfect for a summer treat! If you love these, you have to try my Raspberry Lemon Blondies, too!
Raspberry Lemon Bars Ingredients & Substitutions
- Raspberries: You can use either fresh or frozen raspberries for the sauce. If using frozen berries, no need to thaw them first. Let the sauce cool completely before mixing it with the other filling ingredients.
- Lemon Juice: I do not skimp on lemon juice when it comes to the bars! In addition to the filling, I also use it in the raspberry sauce for even more citrus flavor. The bars are much better if you can use freshly squeezed lemon juice; bottled juice will give you a different flavor.
- Crust: The buttery crust holds all of the goodness of these bars! You will need 2 sticks of unsalted butter, along with flour and granulated sugar. The crust will be pre-baked before adding the filling. This helps sturdy it up for the filling.
- Filling: The lemon filling is made with eggs, granulated sugar, flour, and plenty of freshly squeezed lemon juice. When baked, it will result in a creamy, custardy consistency.
Can I Make The Raspberry Sauce Ahead Of Time?
Sure! The raspberry sauce does need to cool, so making it in advance means it will be ready to go (and cooled) when ready to make the bars. Once made and cooled, store it in an airtight container in the refrigerator for up to a week!
Tips For Perfect Raspberry Lemon Bars
- Press the crust in the pan firmly and evenly.
- Bake the crust before adding the filling.
- Use room-temperature eggs for the filling for a smooth texture.
- Use freshly squeezed lemon juice for the filling. It provides a brighter and more vibrant flavor compared to bottled juice.
- After making the raspberry sauce, strain it through a fine-mesh sieve to remove seeds and ensure a smoother texture in the bars. Then, let it cool completely before making the filling.
- Bake until the edges are set and the center is slightly jiggly. Overbaking can lead to a dry filling, so slightly underbaking is better than overbaking.
- Allow the bars to cool completely in the pan on a wire rack before chilling them in the refrigerator.
How To Store Raspberry Lemon Bars
While these bars are fine at room temperature for a few hours, it’s best to refrigerate them if you won’t finish the pan the same day. Cut only the pieces you need to keep them fresh rather than slicing the entire pan. This ensures crisp cuts when serving them cold! I recommend placing a piece of plastic wrap directly on the bars before covering with aluminum foil. Raspberry lemon bars can be stored this way in the refrigerator for 2-3 days. For longer storage, freeze the bars.
Freezing Raspberry Lemon Bars
To freeze raspberry lemon bars:
- Cool Completely: Allow the raspberry lemon bars to cool completely at room temperature.
- Cut and Wrap: Cut the bars into individual portions (if they aren’t already). Wrap each bar tightly in plastic wrap to prevent freezer burn.
- Store in Freezer Bags: Place the wrapped bars into a freezer-safe container or bag. Seal tightly to prevent air from getting in.
- Freeze: Place in the freezer where they can be stored for up to 2-3 months.
- Thawing: When ready to eat, thaw the bars in the refrigerator overnight. For a quicker thaw, you can leave them at room temperature for about 30 minutes.
Raspberry Lemon Bars
Ingredients
Raspberry Sauce
- 12 ounces (340 g) fresh or frozen (unthawed) raspberries
- ¼ cup (50 g) granulated sugar
- 2 tablespoons fresh lemon juice
Crust
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (256 g) all-purpose flour
- ½ cup (100 g) granulated sugar
Filling
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (32 g) all-purpose flour
- 4 large eggs, room temperature
- ⅔ cup freshly squeezed lemon juice
- confectioners' sugar, for dusting
Instructions
- To a medium saucepan over medium heat, add raspberries, sugar, and lemon juice. Bring the mixture to a boil, stirring often.
- Once boiling, cook for 8-10 minutes, or until the mixture has thickened, stirring often.
- Pour the raspberry mixture into a fine-mesh strainer to remove the raspberry seeds. Set aside to cool completely.
Crust
- Preheat oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- In a medium bowl, add the butter, flour, and sugar. Using a pastry cutter, a fork, or your hands, blend the mixture into a fine crumb. Press into an even layer into the baking dish.
- Bake the crust for 15-20 minutes, or until golden.
Filling
- In a large bowl combine sugar, flour, eggs, lemon juice, and the cooled raspberry sauce. Stir together until smooth.
- Pour the filling over the crust.
- Bake for an additional 20-25 minutes, or until the filling is set.
- Allow bars to cool to room temperature. Then, transfer to the refrigerator to chill for at least 2 hours before cutting and serving.
- When ready to serve, dust with confectioners' sugar.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved the burst of flavor in these bars! Perfect for summertime!
Elizabeth
My favorite part of the bars is the crust! I think anything would taste great on that! And, I do like the combination of raspberry and lemon.
Bella
These bars were okay to me. The custardy filling was an interesting texture, but the flavors really popped!
Annabelle
The bars had a nice flavor, especially the tartness from the lemon. The raspberry layer added a fruity twist that was refreshing.
Selena
These raspberry lemon bars are a burst of fruity goodness! The tangy lemon and sweet raspberry balance perfectly. A definite hit!
Everything looks wonderful!
Would it be okay to use any type of fruit? Thank you