Raspberry Lemonade Bars (Printable)

Tangy raspberry-lemon filling on buttery shortbread crust creates these bright, refreshing bars ideal for warm weather serving.

# What You'll Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp 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 tsp 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 for 18-20 minutes until edges are lightly golden.
04 - Whisk together sugar, eggs, lemon juice, and lemon zest until smooth. Whisk in flour until fully combined.
05 - Gently fold in raspberries, being careful not to crush them completely.
06 - Pour filling over hot crust immediately. Return to oven and bake for 20-22 minutes until center is just set.
07 - Cool completely in pan on wire rack. Refrigerate for at least 2 hours for easier slicing.
08 - Lift out using parchment overhang. Dust with powdered sugar before slicing into bars. Garnish with extra raspberries if desired.

# Expert Advice:

01 -
  • The buttery crust melts in your mouth while the filling provides this perfect sweet-tart dance that keeps you reaching for just one more
  • They look impressive coming out of the pan but come together with mostly pantry staples plus whatever fresh berries you can get your hands on
02 -
  • Pouring the filling over a hot crust is intentional, it helps seal the bottom and prevents that soggy layer that can happen when you pour onto cold dough
  • The refrigerator time is not optional, these need to fully set to get those clean bakery-style edges instead of a messy situation
03 -
  • Room temperature ingredients are your secret weapon for both the crust and the filling, they incorporate so much better and create that silky texture we want
  • If your lemons are stubborn about yielding juice, microwave them for ten seconds and roll them on the counter before cutting

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