Making Lemon Raspberry Bars: A Slice of Kitchen Chaos and Joy

Oh boy, let me tell you, these lemon raspberry bars with a buttery shortbread base are a lifeline when my sweet tooth comes calling (which, honestly, is more often than I'd admit to my dentist). The first time I made these, I totally forgot the butter in the base—don’t do that. Trust me, it’s just not the same. Anyway, these bars remind me of that one summer where the only thing cooler than my kitchen was the neighbor’s paddling pool, and these zingy bars kept us all coming back for seconds. Or thirds. You get the idea.

Why You'll Want to Make These (Again and Again...)

I whip this up whenever I want to impress without breaking much of a sweat (or, okay, when I’m avoiding folding laundry). My family basically turns feral for these bars – my kid literally tries to hide a piece in the fridge. And you know, the raspberry-lemon combo is like summer in a bite. If I’m being honest, the only slightly annoying bit is waiting for them to cool. I always sneak a forkful when they’re still warm – usually regret it, but never learn.

What You Need (and What You Can Get Away With)

For the Base:
1 cup (225g) unsalted butter, cold and cubed (I use salted sometimes. Sue me.)
2 cups all-purpose flour (my gran swore by Gold Medal, but store brand works too)
½ cup powdered sugar (regular granulated works in a pinch, but sift it!)
¼ teaspoon salt (skip if your butter’s salted)
For the Filling:
2 cups fresh raspberries (frozen’s alright, just thaw and drain them... mostly)
1 and ½ cups granulated sugar (sometimes I dial it down a bit; depends how tart your lemons are)
3 large eggs (medium’s okay, but you might need a splash more lemon)
1 tablespoon lemon zest (or a little more—I love it zippy!)
½ cup fresh lemon juice (bottled can work but it’s not the same, mate)
¼ cup all-purpose flour
Powdered sugar for dusting (if you remember—sometimes I don’t!)

How I Actually Make 'Em (Warts and All)

Preheat and Prep: Oven at 350°F (180°C). Line an 8x8 inch pan with parchment. I sometimes just butter the pan because I forget the parchment – it’s fine, just a bit trickier to get out.
Shortbread Base: Dump flour, sugar, and salt in a bowl. Add cold butter. Cut it in with a pastry cutter or just your fingers (my preferred, slightly messy way). Mixture should look like lumpy sand. Press it—firmly!—into the pan. No need to overthink it. Bake about 18-20 minutes. You're looking for the edge to go slightly tan, not brown. If it puffs up, just poke it with a fork.
Raspberry Lemon Filling: In a bowl, whisk sugar, eggs, lemon juice, zest. Whisk in flour (no need to sieve unless you’re feeling fancy). Scatter the raspberries over the hot base, then pour lemon mixture over. The raspberries float and look weird—don’t panic, it sorts itself out in the oven.
Bake Again: Back in the oven for 25–30 minutes. Filling should look set but give a gentle jiggle in the centre. This is where I usually open the oven too soon (don’t). Let it cool completely. Better yet, chill it—it slices clean.
Finishing Up: Dust with powdered sugar. Or skip it if you’re in a rush—no one complains at my house.

Stuff I’ve Learned (Sometimes the Hard Way)

If you use frozen raspberries, don’t skip draining—runny bars are no fun.
Overbaking = rubbery lemon layer. I did this once and, well, the compost bin was happy.
Lining the pan is worth it. But if you forget, you can usually pry them out with a flexible spatula and some gentle persuasion. Or just eat the messy edge bits yourself.

Variations I’ve Messed Around With

Blueberries work okay, but I think they’re a bit too jammy. Blackberries turn things a wild purple—fun for kids’ parties.
Once tried orange instead of lemon. Too sweet for me, but you do you.
If you love coconut, sprinkle some on top before baking. I found it a bit weird, but my aunt thought it was a revelation.

Tools I Use (and What To Do If You Don’t Have Them)

Mixing bowls (I’ve used a saucepan before, not proud but it worked!)
8x8 inch pan (a 9x9 is fine, just check a bit earlier for doneness)
Pastry cutter or just your trusty hands—no stand mixer needed.
If you don’t have parchment, a well-greased pan and a flexible fish spatula will do the job. Might just require a bit more elbow grease.

Lemon Raspberry Bars with Buttery Shortbread Base

Keeping Them Fresh (Or Trying To...)

Store in an airtight box in the fridge for up to 4 days. Though honestly, in my house, they’re gone in 24 hours. I think the cold makes the flavors even sharper, but if you like them room temp, just let them sit out for a bit before eating.

Serving: How We Do It

I like to cut these into small squares for lunchbox treats, but my mum slices them into triangles (she claims it’s fancier). If I’m feeling posh, I’ll top with a dot of whipped cream and a single raspberry. We once added a scoop of vanilla ice cream—criminally good. Sometimes I just grab one straight form the tin with a cup of tea; no judgment.

Pro Tips (Learned the Hard Way, Mostly)

Don’t rush the cooling. I once tried to slice them hot and ended up with lemon mush (tasty, but ugly as sin).
Actually, I find it works better if you zest the lemons before you juice them—the other way round is a sticky mess.
If your base cracks a bit, don’t stress. No one notices once the filling’s on.

FAQ: You Ask, I Answer

Can I use bottled lemon juice? Well, you can, but fresh is best. The bottled stuff is fine if that’s what you’ve got in; just try to add a bit more zest for flavor.

What if I don’t have raspberries? Blueberries will do, or even chopped strawberries, but the bars are less zingy. I did once try frozen mixed berries—bit too soggy for my liking.

Do I have to chill them? Technically no, but they’re far easier to slice when cold. Warm bars = sticky situation (literally).

Can I double the recipe? Absolutely! Use a 9x13 pan and keep an eye on the bake time—might need a few extra minutes.

Hey, what’s the best way to juice lemons? I just use my hand. Seeds everywhere, but gets the job done. If you want to get fancy, check Smitten Kitchen’s lemon bar tips or this Serious Eats guide for juicing lemons without a juicer.

Okay, that’s about all I’ve got. Unless you want my childhood story about raspberry picking, but best save that for another time. Ping me if you’ve got questions – or if you discover a new twist I need to try!

Lemon Raspberry Bars with Buttery Shortbread Base