Bright, tangy, and boasting the prettiest pop of color, these Raspberry Lemon Bars are one dessert that captures sunshine on a plate! With a tender walnut-studded crust, zesty lemon filling, and juicy raspberries tucked into every bite, this bar is as pleasing to look at as it is to eat. Whether you’re impressing guests at a brunch, packing a sweet treat for a picnic, or just in need of a pick-me-up snack, you’ll find yourself reaching for this recipe again and again.

Raspberry Lemon Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of Raspberry Lemon Bars lies in their simple yet thoughtful ingredient list. Each element is perfectly chosen, working together to layer flavors, create that signature soft crumble, and highlight the tart fruitiness. Here’s what you’ll need, plus a little insight about why each is so essential:

All-purpose flour: Provides structure for both crust and filling, balancing tenderness and stability.
Whole wheat flour (or more all-purpose): Adds rustic flavor and a heartier texture for extra depth.
Powdered sugar: Sweetens the crust and keeps it soft and melt-in-your-mouth delicate.
Chopped walnuts: Bring a toasty crunch and nutty richness to the base—so worth including!
Salt: Just enough to make all the flavors pop.
Cold butter (cut into pieces): The secret to a tender, shortbread-like crust.
Vegetable oil: Adds a bit of moisture and softness to keep things from getting too dense.
Cold water: Helps pull the crust together into perfect, crumbly form.
Granulated sugar: Sweetens the lemony filling without overpowering the tartness.
All-purpose flour (in the filling): Thickens the lemon mixture to creamy perfection.
Fresh lemon juice: Infuses the filling with bold, fresh citrus flavor you can’t get from a bottle.
Lemon zest: Packs an extra punch of natural lemon aroma and taste.
Eggs: Bind everything together and make the filling luxuriously smooth.
Egg white: Lightens the custard and helps it set just right.
Fresh raspberries: The stars of the show! Juicy, tangy-sweet, and bursting with flavor.
Powdered sugar (for dusting): Adds a pretty finish and just a hint of extra sweetness.

How to Make Raspberry Lemon Bars

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F. Take a minute to lightly grease an 8×8 baking dish with cooking spray—this ensures easy release and tidy, photo-worthy squares later. Set the dish aside while you start on the crust. A little prep goes a long way toward perfect Raspberry Lemon Bars!

Step 2: Make the Walnut Crust

In a food processor, combine your flours with powdered sugar, walnuts, and salt. Pulse a few times until everything’s mixed. Add the cold butter pieces and vegetable oil, then pulse again until the mixture looks crumbly, like coarse sand. A quick splash of cold water and another one or two pulses will bring the dough together—don’t over-mix! This method creates a shortbread crust with just the right balance of crunch and tenderness.

Step 3: Form and Bake the Crust

Scoop the crumbly crust mixture into your greased baking dish. Press it down evenly, making sure to get into all the corners and edges. A flat-bottomed measuring cup can help! Bake for 18 minutes, just until the edges are ever-so-slightly golden. This sets up a sturdy base that stands up to the tangy filling.

Step 4: Mix the Lemon Filling

While the crust is baking, grab a mixing bowl. Whisk together the granulated sugar, 2 tablespoons of all-purpose flour, fresh lemon juice, zest, eggs, and egg white. Whisk until absolutely smooth and glossy—no lumps allowed! This quick-fix filling is so bright and lemony, you’ll want to eat it with a spoon.

Step 5: Lower the Temperature and Build the Bars

Once the crust is done, take it out and let it cool for two minutes. Reduce your oven to 325°F so the filling doesn’t overbake. Here’s where the fun begins: scatter your fresh raspberries over the warm crust, spacing them out for a gorgeous jeweled effect. Carefully pour the lemon filling over the berries, letting it settle into all the nooks.

Step 6: Bake to Perfection

Return the pan to the oven and bake for 22 to 25 minutes. You’ll know they’re ready when the filling is set and barely jiggles in the center (a slight wobble is okay; it’ll firm as it cools). The aroma is instantly irresistible!

Step 7: Cool, Chill, and Slice

Place the baked bars on a wire rack and let them cool completely—this is key for clean slices. Then, cover the pan and refrigerate it for at least an hour in the freezer. For effortless cutting, dip the base of the pan into a larger dish of hot water for about 30 seconds before slicing. Dust the finished bars with powdered sugar, slice into squares, and serve up the sunshine!

How to Serve Raspberry Lemon Bars

Garnishes

A generous dusting of powdered sugar is classic, but why not take it further? A sprinkle of extra lemon zest, a few fresh raspberries on each square, or even a drizzle of melted white chocolate can elevate your Raspberry Lemon Bars to bakery-showpiece status!

Side Dishes

Pair these bars with simple sides that highlight their vibrant flavor. Try a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving them for brunch, a fresh fruit salad or a creamy Greek yogurt would be delightful alongside your Raspberry Lemon Bars.

Creative Ways to Present

For parties, cut the bars into small triangles or diamond shapes for a playful touch. Stack them on a tiered dessert tray alongside other citrusy treats, or wrap individual squares in parchment tied with twine for the cutest edible favors. These Raspberry Lemon Bars love the spotlight!

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Lemon Bars in an airtight container in the refrigerator. They’ll stay wonderfully fresh for up to four days, making them perfect for sneak-attack sweet cravings or easy grab-and-go snacks.

Freezing

Yes, you can freeze Raspberry Lemon Bars! After chilling and slicing, separate layers with parchment paper and seal them tight in a freezer bag or container. They’ll keep beautifully for up to two months. Thaw in the fridge overnight for a just-baked texture.

Reheating

These bars are best enjoyed cold or at room temperature, but if you love a slightly warm dessert, let them sit out for 10-15 minutes or microwave each square for 10 seconds. Just enough to take the chill off and wake up all the flavors!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If fresh raspberries aren’t available, frozen ones work perfectly in your Raspberry Lemon Bars. No need to thaw them—just scatter over the crust straight from the freezer.

What if I don’t have whole wheat flour?

No worries! Replace it with more all-purpose flour for a slightly less hearty crust. The bars will still be delicious and hold together beautifully.

Can I double this recipe for a crowd?

Yes! Simply double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking times; they may need a few extra minutes to set in the larger pan.

Why do I need to refrigerate before slicing?

Chilling helps the filling fully set and makes those signature clean, sharp edges. It also intensifies the flavor, making each bite of Raspberry Lemon Bars even more refreshing.

How do I get super neat squares for serving?

Use a sharp knife dipped in hot water and wiped dry between cuts. For extra precision, use the hot water trick to loosen the base of the pan just before slicing.

Final Thoughts

If you’re searching for a treat that balances sweet, tart, and buttery in every bite, look no further than these Raspberry Lemon Bars. I can’t wait for you to try them—don’t be surprised if they become your new go-to dessert whenever you’re craving a little burst of sunshine!

Raspberry Lemon Bars Recipe

★★★★★

4.9 from 12 reviews

Author: Jack
Total Time: 1 hour 5 minutes
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Raspberry Lemon Bars are a delightful combination of tart lemon and sweet raspberries in a buttery crust, topped with a dusting of powdered sugar. Perfect for a summer treat or a special dessert.

Instructions

For The Crust – Prep. Preheat the oven to 350˚F. Lightly grease an 8×8 baking dish with cooking spray and set aside. Make the crust. In a food processor, combine the all-purpose and whole wheat flour with the powdered sugar, walnuts, and salt; pulse to combine. Add the butter and oil; continue to pulse until the mixture is crumbly. Add cold water and pulse until the mixture resembles coarse meal. Bake. Transfer the crust mixture to the baking dish and press it into the bottom of the pan. Pop it in the oven and bake for 18 minutes.
For The Filling – Make the filling. Meanwhile, in a mixing bowl, whisk together the sugar, 2 tablespoons flour, lemon juice, lemon zest, eggs, and one egg white until thoroughly incorporated and smooth. Lower the oven temperature. Remove the baked crust from the oven and let it stand for 2 minutes. Reduce the oven temperature to 325˚F. Assemble and bake. Arrange the fresh raspberries over the baked crust. Pour the lemon filling over the raspberries. Bake for 22 to 25 minutes or until the top is set. Cool and chill. Remove the bars from the oven and let them cool completely in the pan set on a wire rack. Then, cover and chill them in the freezer for at least 1 hour. Slice and serve. Place the bottom of the baking dish in a larger pan filled with hot water so it’s easier to cut out the squares. Keep in the hot water for about 30 seconds. Sprinkle the top with powdered sugar. Slice into squares and serve.

Notes

You can store these bars in the refrigerator for up to 3 days.
Feel free to substitute other berries for raspberries, such as blueberries or blackberries.
Adjust the amount of powdered sugar to suit your taste preferences.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American