These lemon raspberry bars are a bright twist on classic lemon bars. They start with a buttery shortbread crust and are topped with a tangy lemon-raspberry custard. 
I developed this version after making traditional lemon bars. Since I love raspberry lemonade, adding raspberries felt like the natural next step. The bars have a thick, buttery shortbread base and a tart, slightly sweet lemon-raspberry layer made with reduced raspberry puree. The result is lemon-forward with raspberry notes, a lovely dark pink hue, and a bright, sunny flavor.
The Perfect Lemon Raspberry Bars
For the Shortbread Base
Begin by preparing the shortbread base. It’s rich and buttery but intentionally not overly sweet so it balances the sweet-tart top layer. Press the dough into the pan and bake for about 20–25 minutes, until it looks set and is lightly golden at the edges. If you skip this step the crust can end up doughy.
Pro Tip: To prevent the raspberry layer from seeping under the edges and making the base soggy, press the dough slightly up the sides of the pan to form a small ledge (about 1/3 inch). After baking, gently prick the top of the crust with a fork to help the filling adhere. 
For the Tangy Lemon Raspberry Filling
The filling is close to a classic lemon bar custard but with a few adjustments: slightly less lemon juice, added raspberry puree, and a small reduction in sugar because the raspberries contribute sweetness. First puree the raspberries in a blender or food processor. Pushing the puree through a fine-mesh sieve to remove seeds is optional but gives a smoother texture. Next simmer the seeds-free puree to concentrate it — this is crucial so the filling isn’t too watery and will set properly. You can see the puree before and after reduction in the photo below. 
Once the raspberry puree is reduced and thick, whisk together the eggs, sugar, cornstarch, reduced raspberry puree, and lemon juice. Pour this mixture over the pre-baked shortbread and return it to the oven to bake until the top is set.
Pro Tip: Make the raspberry puree first: puree, strain, and reduce it, then prepare the shortbread while the puree cools. As the crust bakes, whisk together the filling ingredients so everything is ready when the base comes out of the oven.
After baking, cool the bars completely, then chill them in the refrigerator so the filling fully sets. I usually make these the morning I’ll serve them or the night before — they keep very well and are delicious cold. Serve with a dusting of powdered sugar or a dollop of whipped cream.
Here are a few other lemon-and-berry recipes you might enjoy:
- Lemon Raspberry Cupcakes
- Classic Lemon Bars
- Lemon Blueberry Muffins
- Lemon Blueberry Cake with Cream Cheese Frosting
Lemon Raspberry Bars
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Equipment
-
9×13 inch (23×33 cm) baking pan
Ingredients
Raspberry Puree
-
2
cup
raspberries (250 grams), fresh or frozen
Shortbread Base
- 2 1/4 cup all-purpose flour (281 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup unsalted butter (226 grams), melted
Lemon Raspberry Layer
- 1 1/2 cups granulated sugar (300 grams)
- 1/3 cup corn starch (40 grams)
- 6 large eggs
- 1/4 cup reduced raspberry puree (60 ml) (reduced from 2 cups raspberries)
- 3/4 cup lemon juice (180 ml), freshly squeezed
Instructions
Raspberry Puree
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Add the raspberries to a blender or food processor and pulse until smooth.
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Optional: press the puree through a fine-mesh sieve to remove seeds for a smoother texture.
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Simmer the seedless puree in a small saucepan over low–medium heat until it reduces and thickens to about 1/4–1/3 cup (about 15–20 minutes). Remove from heat and let cool.
Shortbread Base
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Preheat the oven to 325°F (160°C). Line a 9×13 inch (23×33 cm) pan with parchment, leaving an overhang.
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In a bowl, whisk together flour, sugar, cornstarch, and salt. Stir in melted butter until the mixture is thick.
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Press the dough into the prepared pan, creating a slight lip around the edges. Bake 20–25 minutes until set and lightly golden. While it bakes, prepare the filling.
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Remove from oven and gently prick the top with a fork (don’t pierce all the way through).
Lemon Raspberry Layer
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While the base bakes, whisk together the sugar and cornstarch to remove lumps. Add the eggs, then the cooled reduced raspberry puree, and finally whisk in the lemon juice. The mixture will be quite loose.
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Pour the lemon-raspberry mixture over the baked crust and return to the oven at 325°F (160°C) for 20–25 minutes, until the top looks set.
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Remove from oven and cool in the pan for at least 1 hour, then cover and chill in the refrigerator for at least 2 hours to finish setting.
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Use the parchment overhang to lift the bars from the pan. Slice with a sharp knife, wiping it clean between cuts for tidy slices. Store bars in the fridge.
Notes
- Fresh or frozen raspberries will work; frozen berries may take longer to reduce because they contain more liquid.
- You can halve the recipe and bake in an 8×8 inch (20×20 cm) pan; baking times will be similar or slightly shorter.
- Use freshly squeezed lemon juice; bottled lemon juice is too tart for this recipe.
- Nutrition info is an estimate per bar, assuming 18 equal pieces.
- Store bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
Carbohydrates: 39g,
Protein: 4g,
Fat: 12g
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