Raspberry Lemonade Bars

I have always been a lemon bar person. Like, if lemon bars are at a party I will find them. But I recently made these Raspberry Lemonade Bars for a summer cookout and honestly? They might have converted me. The classic buttery shortbread crust, the tart lemon curd filling, AND this gorgeous deep pink raspberry swirl on top. They look like they took forever and they really did not.

The raspberry sauce swirled through the lemon curd is the move here. It adds just the right amount of fruity sweetness to balance the tartness, and the marbled pink and yellow look is so pretty on a dessert table. I brought these to a Fourth of July party last summer and three people asked for the recipe before they even finished eating.

Tips for Perfect Lemon Bars Every Time

Do not skip pressing the crust firmly and evenly into the pan. A loose, uneven crust will break when you cut the bars. Really get in there with your fingers or the bottom of a measuring cup.

Pour the lemon filling onto the crust while it is still hot from the oven. This helps the filling set better and bond to the crust.

The raspberry swirl is best done quickly with a toothpick or thin skewer. Do not over-swirl or the layers will muddy together and you will lose that beautiful marble effect.

Chill the bars completely before cutting. I know it is hard to wait but warm lemon bars just crumble and that is sad. Give them at least 2 hours in the fridge, then lift them out using the parchment overhang and slice with a sharp knife wiped clean between cuts.

Make Ahead and Storage

These keep beautifully in the fridge for up to 4 days covered tightly. Wait to dust with powdered sugar until just before serving since it absorbs and disappears in the fridge. You can also freeze these for up to 2 months, just leave off the powdered sugar until after thawing.

Raspberry Lemonade Bars

Classic lemon bars with a gorgeous raspberry swirl. Buttery shortbread crust, tangy lemon curd filling, and a bright pink raspberry ripple that makes these as pretty as they are delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 16 bars

Course: Drinks

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour for crust
• 0.25 cup powdered sugar for crust, plus more for dusting
• 0.5 cup unsalted butter cold, cut into cubes
• 0.25 tsp salt
• 4 large eggs
• 1.5 cups granulated sugar for filling
• 0.5 cup fresh lemon juice about 4 lemons
• 1 tbsp lemon zest
• 3 tbsp all-purpose flour for filling
• 0.5 cup fresh raspberries pureed and strained
• 2 tbsp granulated sugar for raspberry sauce

Method

 

1. Preheat oven to 350F. Line an 8×8 or 9×9 inch pan with parchment paper leaving overhang. Pulse flour, powdered sugar, salt, and cold butter in a food processor until crumbly. Press firmly into the bottom of the prepared pan. Bake 15 minutes until just golden at the edges.
2. Simmer raspberries and 2 tbsp sugar in a small saucepan until broken down, about 5 minutes. Press through a fine mesh strainer and discard seeds. Set raspberry sauce aside.
3. Whisk together eggs, granulated sugar, lemon juice, lemon zest, and flour until smooth.
4. Pour lemon filling over the hot crust. Drop spoonfuls of raspberry sauce on top and use a toothpick or skewer to swirl into a marbled pattern.
5. Bake 20 to 22 minutes until the center is just set with a very slight jiggle. Cool completely then refrigerate 2 hours. Lift out using parchment, dust with powdered sugar, and cut into bars.

Notes

Let the bars cool completely at room temperature before refrigerating, then chill for at least 2 hours before cutting for clean slices. Dust with powdered sugar just before serving.

Drop a comment below if you make these! I especially want to know if you went full on lemon or added extra raspberry. There is no wrong answer.

xo, Pam