Raspberry Lemonade Bars (Print)

Buttery shortbread meets tangy raspberry-lemon filling in these vibrant dessert bars. A refreshing treat ideal for warm weather entertaining.

# Ingredient List:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Raspberry Lemonade Filling

05 - 1 1/4 cups granulated sugar
06 - 3 large eggs
07 - 2/3 cup freshly squeezed lemon juice
08 - 2 teaspoons finely grated lemon zest
09 - 1/3 cup all-purpose flour
10 - 1 cup fresh raspberries
11 - Powdered sugar for dusting

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Beat butter and sugar until creamy. Add flour and salt, mixing until crumbly dough forms.
03 - Press dough evenly into pan bottom. Bake 18-20 minutes until edges are lightly golden.
04 - Whisk sugar, eggs, lemon juice, and lemon zest until smooth. Whisk in flour until fully combined.
05 - Gently fold raspberries into filling, being careful not to crush completely.
06 - Pour filling over hot crust immediately after removing from oven.
07 - Return to oven and bake 20-22 minutes until center is just set and no longer jiggles.
08 - Cool completely in pan on wire rack. Refrigerate at least 2 hours for easier slicing.
09 - Lift bars out using parchment overhang. Dust with powdered sugar before slicing into 16 bars. Garnish with extra raspberries if desired.

# Expert Suggestions:

01 -
  • The buttery crust balances the tart filling like a friend who knows just when to interrupt
  • They actually get better after sitting in the fridge overnight, so you can make them ahead
02 -
  • Pouring the filling over the hot crust is not optional, it creates that seamless layer between crust and curd
  • The center continues cooking as it cools, so removing it while slightly jiggly prevents overbaked rubbery bars
03 -
  • Use a glass pan if you have one, it conducts heat more evenly and helps the bottom crust bake through
  • Zest your lemons before juicing them, it is much harder to hold onto a slippery lemon after squeezing

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