Lemon Raspberry Bars Recipe - A Fun Sweet Fruit Dessert for Party Snacks
If you’re ready to give your dessert game a major glow-up, these lemon raspberry bars are the move. Imagine the bright, tangy punch of classic lemon bars, but with the sweet, slightly tart kick of raspberries. The result? A treat that’s part sunshine, part magic, and 100% worth making.
It all starts with a buttery shortbread crust—thick enough to hold its own, yet soft enough to melt in your mouth. Then comes the star: a luscious lemon-raspberry custard layer made with fresh puree for that gorgeous deep pink hue. The flavor? Definitely lemon-forward with a raspberry twist, not the other way around. Perfect for anyone who wants fun fruit desserts that look as good as they taste.
These beauties easily double as sweet party food ideas or a cute finger food sweets desserts option for when you don’t want forks clinking everywhere. They’re also a stellar dessert to bring to a dinner because they slice cleanly, travel well, and let’s be real—everyone will ask for the recipe.
Pro tip: When pressing the dough into your pan, push it slightly up the sides (about 1/3 inch) to make a ledge. This keeps the raspberry custard from sneaking around the edges and turning your crust soggy. After baking the crust, give it a gentle fork prick before adding the filling—it helps everything stick together.
Need something quick? You can whip up the base and filling in under 20 minutes before baking—so yes, they count as 20 minute dessert recipes (just don’t count the cooling time if you’re impatient like me). Whether it’s for house party desserts, reunion dessert ideas, or a casual party snacks dessert, these lemon raspberry bars will bring the wow factor without the stress.
Honestly? One bite and you might just make them your new signature bake.
Lemon Raspberry Bars Recipe - A Fun Sweet Fruit Dessert for Party Snacks
Ingredients
For the Raspberry Puree:
- 2 cups raspberries (250 g), fresh or frozen
For the Shortbread Crust:
- 2 ¼ cups all-purpose flour (281 g)
- ½ cup granulated sugar (100 g)
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 cup unsalted butter (226 g), melted
For the Lemon Raspberry Filling:
- 1 ½ cups granulated sugar (300 g)
- ⅓ cup cornstarch (40 g)
- 6 large eggs
- ¼ cup thickened raspberry puree (60 ml), reduced from the 2 cups raspberries above
- ¾ cup fresh lemon juice (180 ml)
Directions
- Make the Raspberry Puree: Place raspberries in a blender or food processor and blend until completely smooth. (Optional) Strain through a fine metal sieve to remove seeds. Transfer to a saucepan and simmer over low-medium heat for 15–20 minutes until thickened and reduced to about ¼–⅓ cup. Set aside to cool.
- Prepare the Shortbread Crust: Preheat oven to 325°F (160°C). Line a 9×13-inch (23×33 cm) pan with parchment. Whisk together flour, sugar, cornstarch, and salt. Stir in melted butter to form dough. Press into pan, forming a slight raised edge. Bake 20–25 minutes until set and lightly golden. Poke top gently with a fork.
- Make the Lemon Raspberry Layer: Whisk sugar and cornstarch in a large bowl. Whisk in eggs, then cooled raspberry puree. Slowly add lemon juice. Pour over baked crust and bake 20–25 minutes until set. Cool 1 hour, then refrigerate 2 hours before slicing. Cut into bars and store in fridge.
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