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Whenever I'm after a treat that tastes light but really fresh, these lemon raspberry shortbread bars are my top pick. They're not heavy at all, and the base is impossibly crumbly. You get all that punchy raspberry zing lifted with a splash of lemon. No matter the time of year, eating one feels like a sunny June afternoon.
I tried these first for a weekend breakfast with friends when it was still chilly out. The whole batch vanished before anyone even made coffee. Now, when my niece comes for the holidays, she always wants me to make them again.
Irresistible Ingredients
- Eggs: let your eggs warm up on the counter so mixing goes smoother; they give the top that perfect dense bite
- Fresh lemon juice: cut and squeeze your lemons at the last minute so you get tons of citrus kick in every bite
- Salt: just a pinch brings all the flavors out; sea or kosher salt works great
- White sugar: use the best sugar you can find to balance out the lemony tartness
- Corn starch: keeps the shortbread gentle and helps the fruit layer firm up so it's easy to slice
- Plain flour: the reason the base melts in your mouth; if you can, choose higher-end flour
- Unsalted butter: pick the freshest butter you have, melt it, and mix right in for that classic crumb
- Raspberries: frozen or fresh both make a juicy top; frozen can take a bit longer while cooking; look for rich, plump berries
Step by Step Directions
- Slice and store bars:
- Use the parchment flaps to take the whole slab out and put on a cutting board. Chop into 18 squares and clean your knife after each slice for sharp edges. Put bars in a lidded container and keep them chilled.
- Cool and chill:
- Leave the pan on your counter so it rests for at least an hour. After, cover and stick it in the fridge for a couple of hours or more. That way, the bars get firm and come out of the pan easily when you cut them.
- Assemble and bake:
- Pour that tangy lemon raspberry layer over the base once it's cool. Put the pan in the oven for 20 to 25 minutes at 160C. It's ready when the top barely wobbles when you shake it a bit.
- Mix the lemon-raspberry top:
- In a big mixing bowl, whisk white sugar and corn starch until combined. Drop in the eggs and beat until smooth and streak-free. Stir in lemon juice and the cooled raspberry puree so it's nice and even.
- Pre-bake the shortbread:
- Put the shortbread in the oven for about 20–25 minutes, until the edge starts to turn golden and the middle feels set but not tough. Poke the surface with a fork softly so it bakes up flat. Let it cool while you make the top.
- Make the base:
- Start by heating your oven to 160C. Line a 23 by 33 cm pan with parchment so it hangs over for easy lifting later. In a bowl, whisk together flour, sugar, corn starch, and a bit of salt. Pour in the melted butter, mix till it comes together like dough, then press the dough in the pan across the bottom and just up the sides lightly.
- Blend the raspberry puree:
- Puree raspberries in a blender or food processor until smooth. Push through a sieve to get out all the seeds. Cook this puree in a saucepan over gentle heat, stirring often, until it thickens to about 60 ml. Let the puree cool down fully.
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I love how the lemon and raspberry swirl into this amazing color as you stir the topping together. My favorite memory is my son's sticky fingers as he scraped out the bowl. Taking the extra time to sieve the raspberries makes the bars unbelievably smooth and bright.
How to Store
Make sure the bars are chilled all the way through before you try to cut them. Cold bars are way easier to slice. Keep them in a container with a lid in your fridge and they'll be good for up to five days. Actually, they taste even better on the second day. If you want to freeze them, wrap each one in parchment paper and then stash in a zip-top bag. Freeze for as long as two months. When you're ready, just let them thaw in the fridge overnight.
Switch it up
Don't have fresh berries? Frozen raspberries work too—just let them cook longer on the stove to get rid of extra water. If you're short on lemons, you can swap in some lime juice, but it'll taste a little different. If you're in a hurry, swirl in seedless raspberry jam for the top.
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Ways to serve
Give them a sprinkle of powdered sugar for that fancy bakery look. These fruity bars go great with a cup of strong coffee or a mug of earl grey. For something special, stick a couple whole raspberries or a twist of lemon zest on top of each piece at brunch.
Fun Backstory
Shortbread comes from Scotland and is famous for how buttery and crumbly it is. Lemon bars are a go-to in the US for bake sales, mixing zippy citrus with basic dough. Putting in raspberries brings a burst of summer and combines the best of both, making these bars feel fun and festive but never tricky to bake.
Frequently Asked Questions
- → Is frozen raspberry just as good as fresh?
Definitely! Frozen berries just take a little longer to cook down since they've got more water. Wait until everything's really thick before moving ahead.
- → Do I really have to chill them before cutting?
Chilling helps the bars stay firm so you get clean squares. It keeps the layers together and makes slicing a breeze.
- → How long will these bars keep?
Tucked away airtight in your fridge, these bars stay tasty and soft for around five days.
- → Can I make a smaller amount?
Yep! Just halve all the ingredients and grab a smaller baking dish, like one that’s 20 by 20 centimeters. Remember to watch the oven, since bake time may be less.
- → Why should I use fresh lemon juice?
Fresh lemon juice pops with a brighter, cleaner flavor. It makes the citrus shine through every bite.