Raspberry Lemon Bars
When summer cravings hit, these Raspberry Lemon Bars deliver the perfect balance of buttery, crumbly texture and bright, fruity tartness. Topped with a simple sugar glaze and chopped fresh raspberries, they’re as delicious as they are pretty!
Incorporating fresh seasonal fruit into baked treats is an easy way to elevate any dessert, adding texture, natural flavor, and beautiful presentation. And the classic pairing of lemon and raspberry? It’s a timeless combination that never goes out of style – and I’m fully here for it!
While it may be tempting to rush the process, be sure to let the bars cool completely so the glaze can set and harden to that perfect, crackly finish as you cut them into bite-size bars to enjoy as dessert or an “anytime” treat. But I really love these for Easter and Mother’s Day! They are so springy-good, and will carry you into the summer months!
What are raspberry lemon bars?
Raspberry lemon bars are dessert bars, featuring a buttery, tender base infused with the heavenly flavor combination of lemon and raspberry – the ultimate summer pairing!
Chopped raspberries create pockets of juicy tartness throughout the crumbly base, a brightness that carries into the simple, sweet glaze. Beautiful to look at and even more delicious to eat, these bars are a stunning treat for any occasion.
Why you’ll love these raspberry lemon bars
- Fresh raspberry pieces folded directly into the buttery dough and glaze deliver bursts of real tartness in every bite.
- These bars come together effortlessly thanks to the simple pantry-staple ingredients that you likely already have.
- Easily customize these raspberry lemon bars to suit your personal preferences. Check out my suggested recipe variations below.
- The pop of pink makes them a cute option for Valentine’s Day, Mother’s Day, bridal showers, or a high tea. But don’t forget Easter and Fourth of July (add a few blueberries?)
Ingredients needed to make raspberry lemon bars
- Butter: Use softened, salted butter.
- Sugar: Granulated sugar is best for these dessert bars as it sweetens the batter and won’t alter the color like brown sugar can. If you need to use brown sugar, opt for light brown sugar.
- Egg: Allow your egg to reach room temperature for easy mixing. For egg-free raspberry lemon bars, use 1/4 cup unsweetened applesauce to replace the single egg.
- Lemon juice and zest: It balances the sweetness, brightens the flavor, and pairs beautifully with raspberry.
- All-purpose flour: My preferred flour to bake with.
- Baking soda: For the perfect rise.
- Fresh raspberries: If you can only source frozen raspberries, thaw them first, gently pat them dry, and chop. They add delicious pockets of juicy tartness to these lemon bars.
- Vanilla extract: For added depth of flavor.
- Glaze: A combination of powdered sugar, chopped fresh raspberries, and lemon juice.
How do you make these raspberry lemon bars?
Prepare and bake the bars:
- Preheat your oven to 350°F and line a 9×9-inch baking dish with parchment paper.
- In a large bowl, combine the butter and sugar, mixing until creamy and fluffy.
- Add the egg, then beat until combined.
- Whisk the flour and baking soda in a separate bowl, then gradually add to the wet mixture.
- Gently fold in the chopped raspberries and extract with a rubber spatula.
- Transfer the batter to the prepared baking dish, spreading it into an even layer.
- Bake at 350°F for 40-45 minutes, checking for doneness.
- Allow the bars to cool completely before adding the glaze.
Make the glaze:
- Whisk together the powdered sugar and lemon in a large bowl.
- Add the chopped raspberries, folding in gently to prevent them from breaking.
- Spread the glaze evenly over the top and allow it to harden for 10-15 minutes.
- Slice into 12 uniform bars and enjoy!
Serving
Enjoy these raspberry lemon bars with a scoop of ice cream (vanilla or lemon curd ice cream) as dessert to complete your main meal.
They’re also great as a mid-morning or afternoon treat alongside a hot cup of tea or coffee.
Sandy’s tips and substitutions:
- Storage: Store leftover raspberry lemon bars in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.
- Freeze and make-ahead: Wrap unglazed raspberry lemon bars in plastic and foil for up to 3 months. Thaw the bars overnight in the fridge and allow them to sit at room temperature for about 15 minutes before adding fresh glaze.
- Don’t overmix: Be careful that you don’t overmix the batter or you will create overly dense dessert bars.
- Cool before frosting: Make sure that these raspberry lemon bars have cooled completely as any residual heat and steam will make the glaze runny and it will take longer to harden.
- Parchment overhang: I like to line the baking dish with parchment paper, leaving an overhang on two opposite sides to easily lift the baked bars out for glazing and slicing.
- Check for doneness: You can tell when the bars are done baking by inserting a toothpick into the middle of the baking dish which should return clean. If it returns wet, bake for an additional 5-10 minutes, keeping a close watch that they don’t burn.
Variations:
- White chocolate: Add white chocolate chips to the batter and drizzle melted white chocolate over the cooled bars instead of the glaze for added decadence.
- Extracts: For an extra pop of lemon flavor, replace the vanilla extract with lemon extract. Almond extract is another lovely option.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 teaspoon of xanthan gum if needed.
- Adjust the size of bars: Slice into smaller bars to cater to a larger crowd or make larger bars, if you prefer more generous servings.
- Fruity twists: Experiment with strawberries, blueberries, cherries, or blackberries.
- Think 4th of July: Just add a sprinkle of blueberries for the ultimate Fourth of July treat.
Raspberry and lemon is a sensational flavor combination that I simply can’t get enough of. That’s why I’ve also created these Lemon Raspberry Crumb Bars, Raspberry Thumbprint Cookies, and Lemon Raspberry Trifle I know you’ll love too!
More summer treats you may want to try:
- Lemon Raspberry Loaf
- Strawberry Cheesecake Bars
- Peach Cobbler with Canned Peaches
- Pineapple Dream Cake
Get the Recipe:
Raspberry Lemon Bars
Ingredients
Bars:
- 1 cup salted butter, 2 sticks, softened
- 1 cup sugar
- 1 large egg
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 2 ⅓ cups flour
- ½ tsp baking soda
- 1 ¼ cups raspberries, fresh
- 1 tsp vanilla
Glaze:
- 1 ¼ cups powdered sugar
- ½ cup raspberries, chopped, do not puree
- 2-3 Tbsp lemon juice
Equipment
Instructions
- Preheat your oven to 350°F and line a 9×9-inch baking dish with parchment paper.
- In a large bowl, combine the butter and sugar, mixing until creamy and fluffy.
- Add the egg, then beat until combined.
- Whisk the flour and baking soda in a separate bowl, then gradually add to the wet mixture.
- Gently fold in the chopped raspberries and extract with a rubber spatula.
- Transfer the batter to the prepared baking dish, spreading it into an even layer.
- Bake at 350°F for 40-45 minutes, checking for doneness.
- Allow the bars to cool completely before adding the glaze.
- Whisk together the powdered sugar and lemon in a large bowl.
- Add the chopped raspberries, folding in gently to prevent them from breaking.
- Spread the glaze evenly over the top and allow it to harden for 10-15 minutes.
- Slice into 12 uniform bars and enjoy!
Notes
Sandy’s tips:
- Storage: Store leftover raspberry lemon bars in an airtight container on the counter for up to 5 days or in the fridge for up to 2 weeks.
- Freeze and make-ahead: Wrap unglazed raspberry lemon bars in plastic and foil for up to 3 months. Thaw the bars overnight in the fridge and allow them to sit at room temperature for about 15 minutes before adding fresh glaze.
- Want to make for Fourth of July? Add fresh blueberries.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
