Save Pin
These tangy lemon raspberry squares put a fresh spin on traditional lemon bars by blending in some raspberry goodness. The combo of the crisp, buttery bottom layer with the bright, zesty lemon raspberry topping makes a treat that feels both comforting and exciting.
I whipped these up for a backyard get-together and they were gone in seconds. Everyone gets drawn in by their pretty pink color, and after one bite, they always want me to share how I made them.
Ingredients
- Frozen or fresh raspberries: They give these bars their gorgeous color and fruity kick. Fresh ones taste brighter, but frozen work great when they're not in season.
- Unbleached all purpose flour: Makes a base that's just right - not too hard, not too soft.
- Granulated sugar: Tones down the tartness from the fruit without making things too sweet.
- Cornstarch: Helps the filling set up nicely and makes the bottom layer more tender.
- Unsalted butter: Brings richness to the shortbread part. Get the good stuff for better flavor.
- Fresh lemons: Don't even think about using the bottled stuff! It's way too harsh and will mess up the whole taste.
- Large eggs: They help the filling firm up and add richness. Let them sit out a bit before using them.
Step-by-Step Instructions
- Blend the Raspberries:
- Throw raspberries in your blender and pulse till smooth. This gets all the flavor and color out. You don't need to thaw frozen ones first.
- Get Rid of Seeds:
- Push the mixture through a fine strainer to catch all the seeds. This step's worth the effort - nobody wants crunchy bits in their smooth bars. Don't rush it.
- Cook Down the Puree:
- Let the strained juice simmer on medium-low for about 15-20 minutes until it gets thick and shrinks to around 1/4 cup. This makes the flavor stronger and stops your bars from getting soggy.
- Mix Up the Base:
- Combine your dry stuff well then pour in melted butter to make a thick mix. It should look a bit crumbly but stick together when you squeeze it.
- Cook the Bottom Layer:
- Push the mix firmly into a parchment-lined pan, making the edges slightly higher to hold in the filling. Bake until it's just starting to turn golden.
- Mix the Fruity Topping:
- Stir sugar with cornstarch first to avoid lumps, then add eggs, and finally the wet ingredients. It'll seem pretty runny but will set up when baked.
- Bake It All:
- Pour your filling over the warm base and put it back in the oven. Cook until it's mostly set but still wobbles just a tiny bit in the middle when you shake the pan gently.
- Let Them Cool Right:
- Let the whole thing cool down at room temp before putting it in the fridge for at least 2 hours. This slow cooling keeps them from cracking and gives them the perfect texture.
Save Pin
I've found that taking your time during cooling really matters for these bars. When I rushed this part in my early attempts, the filling never got that perfect set. Now I always make them a day before I need them, and they actually taste even better the next day.
Storage Tips
You can keep these lemon raspberry squares in the fridge for about 5 days if you put them in an airtight container. If you want to save them longer, wrap each one in plastic, toss them in a freezer bag, and they'll last up to 3 months in the freezer. When you're ready to eat them, let them thaw in the fridge overnight instead of on the counter for the best texture.
Substitution Ideas
Raspberries work amazingly here, but feel free to try other berries too. Blackberries will give you a deeper purple color with a slightly more earthy taste. Strawberries can work great but you'll need to cook them down more since they're juicier. For something really different, swap the lemons for blood oranges during winter months and you'll get a beautiful ruby red filling that goes really well with the raspberry flavor.
Save Pin
Serving Suggestions
These bars look great on their own, but you can make them extra special by sprinkling some powdered sugar on top right before you serve them. For dinner guests, try them cold with a small scoop of vanilla bean ice cream and a few fresh berries on the side. They're also wonderful with a glass of bubbly or a cup of Earl Grey when you've got friends over for an afternoon visit.
Common Recipe Questions
- → Can I use frozen raspberries instead of fresh?
You can definitely use frozen berries. Just keep in mind they'll need extra cooking time to thicken up since they contain more water.
- → How do I get clean slices for the bars?
For neat slices, make sure the bars are fully chilled and use a really sharp knife. Clean your blade after each cut for the prettiest results.
- → Can I use store-bought lemon juice?
I wouldn't go with the bottled stuff as it tends to taste too acidic. Fresh-squeezed lemons will give you much better flavor.
- → Can this recipe be halved?
You can totally cut the recipe in half and bake it in an 8x8 inch dish. Just watch the cooking time—they might be done a bit sooner.
- → How should I store these bars?
Keep them in a sealed container in your fridge for up to five days. They taste best when they're nice and cold.