These lemon raspberry bars feature a rich, buttery shortbread base and a thick filling bursting with lemon and raspberry flavors! They are a bright, fresh, and tangy treat for the spring and summer. Think of them as a fun twist on classic lemon squares, with an abundance of raspberry goodness!

Lemon raspberry bars.

Why You’ll Love This Recipe

  • These lemon raspberry bars are sweet and tart.
  • They are bright, fresh, and flavorful.
  • These bars are great for spring and summer.
  • The shortbread crust is buttery and delicious.
  • In addition, the lemon raspberry filling is gooey, creamy, and smooth!
  • This recipe is gluten free, but can also be made with regular flour if needed.
  • They are fun for entertaining family and friends.
  • Check out these Gluten Free Lemon Bars for another dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these homemade lemon raspberry bars. Scroll down to the recipe card for the full ingredients list and instructions.

For the crust, use unsalted butter at room temperature. It should be a little soft to the touch but not melted.

Beat the butter and granulated sugar together until creamy. Granulated sugar adds the sweetness.

A little vanilla extract adds a cozy homemade flavor.

Lemon zest adds a delicious lemon flavor to the shortbread crust.

Use gluten free flour. I love King Arthur Flour and Bob’s Red Mill. If you are not gluten free, feel free to use all purpose flour.

For the filling, the three eggs help bind everything together. Do not replace the eggs.

Mashed raspberries add flavor, freshness, and color. I have not tried this recipe using thawed out frozen berries. If you try that, I would suggest squeezing out the excess moisture.

Lemon juice and zest add so much flavor to the filling.

Lastly, garnish the lemon raspberry bars with powdered sugar if desired.

Ingredients for lemon raspberry bars.

Taste & Texture

These lemon raspberry bars have a buttery shortbread crust and sweet lemon raspberry filling!

They are bright, fresh, sweet, and tart.

These bars are chewy, gooey, and so delicious!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.

Step 2

Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.

Thick butter and sugar.

Step 3

Then, add in the gluten free flour. Stir until a thick dough forms.

Shortbread dough.

Step 4

Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.

Step 5

While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.

White powdered mixture.

Step 6

Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.

Step 7

Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.

Light pink batter in pan.

Step 8

Bake for 20 minutes or until the middle is mostly set.

Step 9

Finally, remove the lemon raspberry bars from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

Raspberry square.

Expert Tips & Tricks

Follow these tips and tricks to make the best lemon raspberry bars.

First, cream together the butter and sugar until no clumps of butter remain.

Use a stand mixer or electric hand mixer to make the crust.

For the best flavor, use fresh lemon juice and zest.

Do not bake too long. These bars are done baking when they are only sightl jiggly when you shake the pan.

Allow these lemon raspberry bars to fully cool before slicing into. They are gooey!

How to Serve & Store

Serve these lemon raspberry bars once cooled. Top with powdered sugar and serve!

They pair well with whipped cream, vanilla ice cream, coffee, and tea.

I love serving them with these Lemon Brownies!

Store in an airtight container for up to 3 days at room temperature.

Stack of lemon raspberry bars.

Frequently Asked Questions (FAQs)

Can I use blueberries or strawberries?

Yes! This recipe works with mashed blueberries and mashed strawberries.

Does regular flour work?

Yes, if you are not gluten free, feel free to use regular flour.

How do I know when the bars are done?

They will look mostly set and only be slightly jiggly when you shake the pan.

Equipment Needed

Hand Mixer: This hand mixer is great for making the shortbread layer.

KitchenAid Stand Mixer: For a more high powered option, I love this stand mixer.

Pre-Cut Parchment Paper Sheets: Parchment paper is necessary to prevent sticking.

Pyrex 3 Glass Mixing Bowls: I use these mixing bowls every time I bake.

Check out all of my kitchen favorites!

You May Also Like

If you make this lemon raspberry bar recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Lemon raspberry bars.

Get the Recipe: Lemon Raspberry Bars

These lemon raspberry bars have a thick shortbread crust and gooey filling! They are bright, fresh, flavorful, tart, and sweet. These bars are perfect for springtime, summer, Easter, Mother's Day, and more!
5 from 1 vote

Ingredients

Shortbread Crust

Lemon Raspberry Filling

  • ½ cup gluten free flour
  • 1 cup granulated sugar
  • 3 eggs
  • ¾ cup mashed raspberries
  • ½ cup lemon juice
  • 1 tbsp lemon zest
  • powdered sugar, optional garnish

Instructions 

  • First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.
  • Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.
  • Then, add in the gluten free flour. Stir until a thick dough forms.
  • Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.
  • While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.
  • Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.
  • Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.
  • Bake for 20 minutes or until the middle is mostly set.
  • Finally, remove the pan from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

Notes

  • If you are not gluten free, feel free to use regular flour.
  • The shortbread crust dough will be pretty thick.
  • Use fresh raspberries.  Mash them with a fork.
  • Do not bake too long.
  • The bars are done baking when they are mostly set in the center.  If you shake the pan, the middle will slightly jiggle.
  • Allow the bars to fully cool before slicing into.
  • Store leftovers at room temperature in an airtight container for up to 3 days.
  • Check out all of my kitchen favorites!
Calories: 251kcal, Carbohydrates: 33g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 61mg, Sodium: 14mg, Potassium: 24mg, Fiber: 2g, Sugar: 20g, Vitamin A: 400IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg

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