My raspberry-lemon bars are perfect for summer and easy to make. I start with a shortbread crust, then double the lemon filling that you'll find in most recipes, adding lemon oil and zest for extra flavor. Then let them cool, dust with powdered sugar, and top with fresh summer raspberries. Also good served with fresh whipped cream or vanilla ice cream.


Recipe Summary

15 mins
35 mins
20 mins
1 hr 10 mins
6 bars


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Pastry Crust:
Lemon Filling:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.

  • Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.

  • Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.

  • Pour the lemon filling on top of the pre-baked pastry crust.

  • Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.

  • Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

Cook's Note:

You can also cover the baking pan and chill in the refrigerator until ready to serve.

Nutrition Facts

427 calories; protein 7.4g; carbohydrates 58.4g; fat 19.1g; cholesterol 164.7mg; sodium 110.5mg. Full Nutrition