When was the last time your taste buds got swept away on a joyous journey? Imagine biting into a delightful bar that balances the tartness of fresh raspberries with the buttery richness of a shortbread crust, all kissed by vibrant lemon juice. Each piece offers a symphony of flavors that sing of summer, making every bite feel like a mini celebration. Whether you’re hosting a gathering or simply indulging in some self-care with a sweet treat, these Lemon Raspberry Bars are not just a dessert; they’re an experience that recalls sunlit picnics and cherished memories.
What sets this recipe apart is its simplicity combined with vibrant flavors. With just a few key ingredients, you can whip up a dessert that wows friends and family alike. Plus, they can be made ahead, allowing you to savor all the happiness without the last-minute rush. If you’re ready to elevate your dessert game, let me guide you through making these luscious Lemon Raspberry Bars.
Why Make This Recipe
You’re craving something sweet, but you also want it to be remarkable. These Lemon Raspberry Bars fulfill that wish with their refreshing taste, making them an instant favorite. The bright raspberry and lemon combination brings joy to your palate, making them perfect for any gathering or a sweet treat at home.
These bars are incredibly versatile; whether enjoyed as a midday snack or a dessert following dinner, they cater to all occasions. They are also budget-friendly, ensuring that everyone can enjoy a slice of fruity goodness without breaking the bank.
Moreover, the ease of preparation means you won’t spend all day in the kitchen. With just a few simple steps, you’ll be able to create a dessert that’s sure to impress. So, roll up your sleeves and get ready to make Lemon Raspberry Bars!
How to Make Lemon Raspberry Bars
Ingredients
- 2 cups raspberries (250 grams) (fresh or frozen)
- 2 1/4 cups all-purpose flour (281 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon corn starch
- 1/4 teaspoon salt
- 1 cup unsalted butter (226 grams) (melted)
- 1 1/2 cups granulated sugar (300 grams)
- 1/3 cup corn starch (40 grams)
- 6 large eggs
- 1/4 cup reduced raspberry puree (60 ml) (prepared from 2 cups raspberries; see step 1)
- 3/4 cup lemon juice (180 ml) (freshly squeezed)
Helpful Notes
- For reduced raspberry puree: Use fresh or frozen raspberries. Simmer in a small saucepan over medium heat until thickened and reduced.
- If you don’t have fresh lemon juice, bottled juice works in a pinch, but fresh yields the best flavor.
- Corn starch helps create a beautiful texture, making sure your bars are light and fluffy.
Directions
- Prepare the Raspberry Puree: In a small saucepan, combine the 2 cups of raspberries with a splash of water. Cook over medium heat, stirring occasionally until the berries burst and the mixture thickens, about 10-15 minutes. Strain through a fine sieve to remove the seeds and allow cooling.
- Make the Shortbread Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt. Stir in 1 cup melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of a greased 9×13 inch baking dish. Bake for 15-20 minutes, or until the edges turn golden brown. Remove and let cool slightly.
- Prepare the Lemon Raspberry Layer: In another bowl, whisk together the 1 1/2 cups sugar and 1/3 cup corn starch. Add the eggs one at a time, mixing well after each addition. Stir in the reduced raspberry puree and 3/4 cup lemon juice. Mix until fully combined.
- Assemble and Bake: Pour the lemon raspberry mixture over the cooled shortbread base. Bake for an additional 20-25 minutes, or until set and slightly golden on top. The edges should appear firm with a slight jiggle in the center.
- Cool and Serve: Once baked, remove from the oven and allow to cool completely. Cut into squares, dust with powdered sugar if desired, and serve.
How to Serve Lemon Raspberry Bars
For the best experience, serve your Lemon Raspberry Bars at room temperature or slightly chilled. You can cut them into squares and place them on a beautiful platter, garnished with fresh raspberries and mint leaves for a pop of color. These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, making them even more indulgent. For drink pairings, consider serving them with a glass of iced tea or lemonade for a refreshing complement to their tangy sweetness.
How to Store Lemon Raspberry Bars
Store your Lemon Raspberry Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them. To freeze, cut the bars and place them in a single layer on a baking sheet until frozen solid. Then transfer them to a freezer bag or container for up to 3 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight. If you wish to reheat them, a brief time in the microwave or a warmed oven will restore their delightful texture.
Tips to Make Lemon Raspberry Bars
- Melt Butter Slowly: When melting butter, use medium heat; this prevents separation and guarantees a smooth mix.
- Substitute Ingredients: If you’re out of corn starch, you can replace it with an equal amount of all-purpose flour, though the texture may vary slightly.
- Avoid Overmixing: When mixing the lemon raspberry layer, mix just until combined. Overmixing can lead to a rubbery texture.
- Use Room Temperature Eggs: Room temperature eggs blend more easily and create a fluffier batter.
- Prepare Your Pan Erectly: Line your baking dish with parchment paper for easy removal of the bars once cooled.
- Limit Frosting: If overly sweet is a concern, skip the powdered sugar dusting; the bars are delicious on their own.
- Taste Your Lemon Juice: Ensure you use fresh, ripe lemons for the best flavor profile. Adjust the sweetness if necessary.
- Experiment with Garnishes: Adding edible flowers or a citrus zest topping can enhance both appearance and flavor.
- Daring Flavor Swap: Add some grated zest from your lemons into the batter for an extra zing of flavor.
- Turn Leftovers into Parfaits: Layer leftover bars with yogurt and berries for a quick and delicious breakfast or snack.
Variations
- Vegan Delight Bars: Replace eggs with flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water per egg). Use coconut oil in place of butter for a delightful vegan treat.
- Chocolate Raspberry Bars: Add chocolate chips to the batter for a rich, decadent twist, combining the sweet chocolate taste with tart raspberries.
- Coconut Lime Bars: Substitute lime juice for lemon juice and add shredded coconut for a tropical-infused treat that takes you straight to the beach.
- Gluten-Free Raspberry Bars: Use gluten-free flour blend for a delicious alternative that everyone can enjoy, maintaining all the flavors without the gluten.
- Chili Citrus Bars: Mix a pinch of cayenne pepper or chili powder into the lemon layer for a unique sweet-heat experience that will impress adventurous palates!
FAQs
Can I make this ahead of time?
Absolutely! These Lemon Raspberry Bars store well in the refrigerator for up to five days. They can also be frozen for a delightful, make-ahead dessert that’s ready when you are.
How do I store leftovers?
Place any leftover bars in an airtight container. They should last in the refrigerator for up to 5 days and can be frozen for up to 3 months.
Can I freeze this dish?
Yes, these bars freeze beautifully. Once cooled and cut into portions, store them in a freezer-safe container or bag. Thaw them overnight in the fridge before serving.
What can I substitute for key ingredients?
You can easily swap out granulated sugar for coconut sugar for a more natural sweetness, or use a sugar alternative suitable for your dietary needs.
How do I prevent common problems like sticking?
Greasing the pan thoroughly or lining it with parchment paper can help prevent sticking. Let the bars cool completely before cutting for cleaner edges.
Is this recipe gluten-free?
The base recipe contains all-purpose flour, but it can easily be adapted to be gluten-free by using a gluten-free flour mix.
Can I use alternative ingredients?
Certainly! You can replace raspberries with blueberries or other berries, and feel free to mix lemon with key lime for a different flavor profile.
How do I know when it’s done?
Look for a slight jiggle in the center but set edges. If a toothpick inserted comes out clean, your bars are ready!
With these Lemon Raspberry Bars, you’ll not only elevate your dessert game but also have a sweet, vibrant treat perfect for any occasion! Enjoy every bite, and happy baking!
Lemon Raspberry Bars
Ingredients
Method
- In a small saucepan, combine the 2 cups of raspberries with a splash of water. Cook over medium heat, stirring occasionally until the berries burst and the mixture thickens, about 10-15 minutes.
- Strain through a fine sieve to remove the seeds and allow cooling.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine 2 1/4 cups flour, 1/2 cup sugar, 1 tablespoon corn starch, and 1/4 teaspoon salt.
- Stir in 1 cup melted unsalted butter until the mixture resembles wet sand.
- Press firmly into the bottom of a greased 9×13 inch baking dish.
- Bake for 15-20 minutes, or until the edges turn golden brown. Remove and let cool slightly.
- In another bowl, whisk together the 1 1/2 cups sugar and 1/3 cup corn starch.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the reduced raspberry puree and 3/4 cup lemon juice. Mix until fully combined.
- Pour the lemon raspberry mixture over the cooled shortbread base.
- Bake for an additional 20-25 minutes, or until set and slightly golden on top with firm edges and a slight jiggle in the center.
- Once baked, remove from the oven and allow to cool completely.
- Cut into squares, dust with powdered sugar if desired, and serve.