If you’re looking to brighten up your dessert table with a treat that bursts with fresh, vibrant flavors, this Tangy Raspberry Lemon Bars Recipe is exactly what you need. It features a buttery, tender crust layered with a luscious, zingy lemon filling and dotted generously with juicy raspberries—creating the perfect balance of sweet and tart in every bite. These bars are an absolute joy to make and even more delightful to share, making them my go-to when I want to impress with something refreshingly simple yet utterly delicious.
Ingredients You’ll Need
This recipe relies on a handful of simple ingredients that pack a lot of punch. Each component plays a crucial role in building the rich, tangy flavor and delightfully tender texture of the raspberry lemon bars.
- Unsalted butter (1 cup, melted): Provides a rich base for the crust, ensuring it’s perfectly flaky and buttery.
- Granulated sugar (2 1/4 cups total): Balances the tartness with just the right amount of sweetness throughout the crust and filling.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, fragrant note in the crust.
- Salt (1/2 teaspoon): Elevates all the flavors and cuts the sweetness beautifully.
- All-purpose flour (2 cups + 2 tablespoons): Creates the sturdy yet tender structure of the crust and the filling.
- Fresh raspberries (2 cups): Adds natural tartness and vibrant color for that signature raspberry zing.
- Cornstarch (1 tablespoon): Helps to thicken the raspberry layer, keeping it delectably juicy without being runny.
- Large eggs (4): Bind the lemon filling together and provide a silky texture.
- Lemon juice (1/2 cup, freshly squeezed): Infuses the bars with bright, tangy citrus flavor and freshness.
- Lemon zest (zest of 2 lemons): Adds a concentrated lemon aroma that dances on your palate.
- Powdered sugar (for dusting): A light, sweet finish that makes every bar look irresistible.
How to Make Tangy Raspberry Lemon Bars Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, making sure to leave some overhang on the sides. This simple step ensures you can lift the bars out easily once they’re baked, making cleanup and serving a breeze.
Step 2: Mix and Bake the Crust
Combine the melted butter, 1/2 cup of sugar, vanilla extract, and salt in a bowl. As the mixture blends, it already smells heavenly. Stir in 2 cups of all-purpose flour until it comes together as a soft dough. Press this dough evenly into the lined pan, then prick the surface with a fork to prevent bubbling during baking. Pop it into the oven for about 18 to 20 minutes, until it’s a lovely light golden brown.
Step 3: Prepare the Raspberry Mixture
While the crust bakes, gently toss together the fresh raspberries, 1/4 cup sugar, and cornstarch in a bowl. This combination ensures the raspberries keep their juicy texture and vibrant color without becoming overly watery or messy in the bars.
Step 4: Whisk the Lemon Filling
In a separate large bowl, whisk the eggs with 1 1/2 cups sugar, 2 tablespoons flour, freshly squeezed lemon juice, and lemon zest until smooth and glossy. This creates that tangy, velvet-smooth lemon layer that’s the heart and soul of these bars.
Step 5: Assemble and Bake the Bars
Pour the lemon mixture evenly over the slightly cooled crust, smoothing it out with a spatula if needed. Next, distribute the raspberry mixture across the top, allowing the berries to nestle gently into the lemon filling. Bake again for 22 to 25 minutes until the filling is set and edges start to turn a warm golden color.
Step 6: Cool and Chill
Remove the bars from the oven and let them cool completely at room temperature—that waiting can be tough, but it’s worth it. Once cooled, refrigerate for at least one hour so the bars set firmly, making them easier to cut and enjoy without losing their shape.
Step 7: Slice and Serve
Using the parchment overhang, lift the chilled bars from the pan. Slice into squares and dust with powdered sugar for that classic, bakery-style finishing touch. Each piece is a perfect little burst of tangy, sweet, and fruity goodness!
How to Serve Tangy Raspberry Lemon Bars Recipe
Garnishes
A simple dusting of powdered sugar makes these bars look stunning, but feel free to get creative! Fresh raspberries or thin lemon slices laid on top add a pretty flourish and bring even more natural flavor to the plate. A sprig of mint is also a delightful, fresh contrast.
Side Dishes
These bars shine on their own but pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch. A light green salad or a cup of hot tea also complements the tangy sweetness perfectly if you’re serving them for dessert after a meal.
Creative Ways to Present
Try serving these bars on a rustic wooden platter for a casual get-together or layer them in a glass trifle bowl with whipped cream and fresh raspberries for a show-stopping centerpiece. Wrapping individual bars in wax paper tied with twine makes for charming homemade gifts that your friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying these fabulous bars, store any leftovers in an airtight container in the refrigerator. They stay fresh and flavorful for up to 4 days, making them a perfect make-ahead treat for busy weeks.
Freezing
If you want to save these delicious bars longer, freezing works wonderfully. Cut them into squares and place the bars between layers of parchment paper in a sealed container or freezer bag. They keep well for up to 2 months. Just thaw them overnight in the fridge before serving.
Reheating
For a just-baked warm feeling, reheat bars gently in a low oven (around 300°F) for 5 to 8 minutes. Avoid microwaving, as it can make the crust soggy. Reheated bars pair amazingly well with a scoop of ice cream or a drizzle of honey.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work fine, but make sure to thaw and drain them well to avoid excess moisture which can make the bars soggy.
Is it possible to make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best texture.
How tart are these raspberry lemon bars?
They have a perfect balance of tangy lemon and sweet raspberries. The fresh lemon juice and zest give a bright citrus punch, but they are never overwhelmingly sour.
Can I substitute lemon juice with bottled lemon juice?
Fresh lemon juice is best for this recipe because it offers a brighter, more natural flavor, but if you’re in a pinch, high-quality bottled lemon juice can be used.
How thick should I cut the bars?
Cut them into squares about 2 inches wide. This size balances the crust and filling perfectly, making it easy to pick up and enjoy a satisfying bite.
Final Thoughts
If you adore lively, fresh desserts bursting with summer flavors, then this Tangy Raspberry Lemon Bars Recipe is a must-try. It’s straightforward to make, uses approachable ingredients, and delivers irresistible flavor and texture that will have everyone asking for seconds. Trust me, once you taste these bars, they’ll become a beloved favorite in your recipe collection!
Print
Tangy Raspberry Lemon Bars Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 45m
- Total Time: 1h 15m
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Tangy Raspberry Lemon Bars combine a buttery, tender crust with a vibrant lemon custard filling studded with fresh raspberries for a delightful balance of sweet and tart. Finished with a dusting of powdered sugar, they make a perfect refreshing dessert or snack.
Ingredients
Crust
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
Raspberry Topping
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Lemon Filling
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup lemon juice, freshly squeezed
- Zest of 2 lemons
Finishing
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Prepare Crust Mixture: In a medium bowl, combine the melted butter, 1/2 cup granulated sugar, vanilla extract, and salt. Stir in 2 cups flour until a soft dough forms.
- Press Crust into Pan: Evenly press the dough into the bottom of the prepared baking dish. Prick the surface with a fork to prevent bubbling during baking.
- Bake Crust: Bake in the preheated oven for 18-20 minutes or until the crust is lightly golden brown. Remove and allow to cool slightly.
- Prepare Raspberry Mixture: Gently toss fresh raspberries with 1/4 cup sugar and cornstarch in a separate bowl. Set aside.
- Prepare Lemon Filling: Whisk together eggs, 1 1/2 cups sugar, 2 tablespoons flour, lemon juice, and lemon zest in another bowl until smooth and well combined.
- Assemble Bars: Pour the lemon egg mixture over the slightly cooled crust. Evenly spread the raspberry mixture over the top.
- Bake Filling: Return the dish to the oven and bake for 22-25 minutes until the filling is set and edges begin to turn slightly golden.
- Cool and Chill: Let the bars cool completely at room temperature, then refrigerate for at least 1 hour to allow them to set firmly.
- Serve: Use the parchment overhang to lift the bars from the pan, slice into squares, and dust with powdered sugar before serving.
Notes
- Use fresh lemons for the best flavor in the filling and zest.
- Ensure the crust is slightly cooled before adding the filling to prevent curdling.
- Refrigeration helps the bars set properly for clean slicing.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
