Raspberry Lemonade Bars (Printable)

Tangy raspberry-lemon filling on buttery shortbread crust creates these refreshing summer bars.

# What You'll Need:

01 - 1 cup unsalted butter, softened

02 - 1/2 cup granulated sugar

03 - 2 cups all-purpose flour

04 - 1/4 teaspoon salt

05 - 1 1/4 cups granulated sugar

06 - 3 large eggs

07 - 2/3 cup freshly squeezed lemon juice

08 - 2 teaspoons finely grated lemon zest

09 - 1/3 cup all-purpose flour

10 - 1 cup fresh raspberries

11 - Powdered sugar for dusting

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.

02 - Beat butter and sugar until creamy. Mix in flour and salt 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 raspberries into the lemon mixture, taking care not to crush completely.

06 - Pour filling over hot crust immediately after removing from oven. Bake for 20-22 minutes until center is just set.

07 - Cool completely in pan on wire rack. Refrigerate at least 2 hours for clean slicing.

08 - Lift bars from pan using parchment. Dust with powdered sugar, slice into 16 bars, and garnish with extra raspberries if desired.

01 -

The combination of buttery shortbread and bright raspberry lemon curd hits that perfect sweet tart balance that makes everyone reach for seconds
They travel beautifully and actually taste better after chilling, making them the ultimate make ahead dessert for any occasion

02 -

Pouring the filling onto a hot crust is the secret step that prevents a soggy bottom layer
The chilling time is absolutely mandatory because these need to be completely cold to cut cleanly

03 -

Room temperature ingredients incorporate more easily and create a smoother texture
If you want seedless bars, press the raspberries through a fine mesh sieve before folding them in