Tart and Sweet Raspberry Lemon Bars

By Elizabeth Waterson // Oct 23, 2025 (Updated Jan 8, 2026) // Leave a Comment

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These Raspberry Lemon Bars strike the perfect balance of sweet and tart. A buttery shortbread base supports a silky, tangy lemon filling swirled with bright raspberry puree for a pop of color and fruity flavor. Each bite melts in your mouth, with a soft custardy texture and a hint of crunch from the golden crust.

A white plate with swirled raspberry lemon bars, featuring a golden crust and vibrant pink and yellow top, garnished with fresh raspberries. Lemons appear in the background on a light marble surface.

These Raspberry Lemon Bars are one of my favorite ways to showcase fresh, zesty flavors in a simple dessert. If you love bright, citrusy treats, you'll want to check out all of my Lemon Recipes. And if you're a fan of lemon and berries together, don't miss my Lemon Raspberry Cheesecake - the same tangy-sweet combo in creamy cheesecake form.

What Goes Into These Bars

Crust - buttery shortbread base adds a crisp texture that balances the soft, tangy filling.
Lemon Filling - fresh lemon juice and zest create bright flavor, while cream of tartar and eggs ensure a thick, custardy texture.
Raspberry Swirl - pureed and strained raspberries bring natural sweetness, tartness, and a stunning pink swirl through the lemon layer.

These bars can be made in an 8 inch square pan or a 9 inch square pan. The photographs display a 9 inch pan used. If you would like thicker bars, use the 8 inch pan!

A baking tray holds bowls of ingredients: raspberries, eggs, butter, flour, sugar, lemon zest, lemon juice, and salt, all arranged neatly on a marble surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let's Make Lemon Bars

A glass bowl filled with flour and a whisk sits on a marble countertop next to a crumpled blue kitchen towel. — Flour, sugar and salt whisked together.

A glass bowl with flour and melted butter mixture, ready to be combined, sits on a light marble surface next to a dark gray cloth napkin. — Flour, sugar and salt whisked together.

A glass bowl filled with pale yellow cookie dough sits on a marble surface next to a crumpled blue-gray kitchen towel. — Mix butter in until all combined.

A square baking pan lined with parchment paper and filled with an even layer of unbaked dough, resting on a marble surface next to a blue cloth. — Mix butter in until all combined.

Overhead view of fresh raspberries and a sprinkle of sugar in a clear blender on a marble countertop, with part of a dark cloth visible on the right side. — Add raspberries and sugar to a blender.

Overhead view of a blender containing bright red blended fruit puree, with visible sharp metal blades, on a light marble surface next to a dark blue cloth. — Add raspberries and sugar to a blender.

A metal strainer containing bright red raspberry puree with seeds, placed over a light-colored surface, next to a dark cloth. — Raspberry sauce pushed through sieve.

A glass measuring cup filled with bright red raspberry puree sits on a light-colored marble surface. — Raspberry sauce pushed through sieve.

A metal saucepan filled with flour and a metal whisk inside, resting on a marble surface next to a dark blue cloth. — Mix sugar, flour, cream of tartar and salt in a large pot.

A metal saucepan filled with flour and four cracked eggs, with an unbroken yolk, sits on a light marble surface next to a dark blue cloth. — Mix sugar, flour, cream of tartar and salt in a large pot.

A saucepan filled with a yellow, frothy mixture and topped with fresh orange zest. A metal whisk rests inside the pan, which is set on a marble surface next to a dark blue cloth. — Once eggs are fully combined add lemon juice and lemon zest.

A saucepan filled with a yellow, frothy mixture being whisked, resting on a marble surface with a dark gray cloth nearby. — Cook over medium heat for a few minutes, constantly whisking.

A saucepan filled with bright yellow lemon curd, partially mixed with a metal whisk and chunks of butter visible, sits on a marble surface next to a dark cloth. — Cook over medium heat for a few minutes, constantly whisking.

A metal sieve resting over a square baking pan lined with parchment paper, with yellow custard being strained through the sieve onto a baked crust. — Pour the lemon curd through a fine mesh sieve.

A hand holds a fine-mesh sieve over a square baking pan filled with smooth yellow batter. Some zest or thick mixture is left in the sieve, indicating straining. Parchment lines the pan, and a dark cloth is nearby. — Pour the lemon curd through a fine mesh sieve.

A square baking pan lined with parchment paper, filled with smooth, glossy yellow lemon curd spreading evenly over a base, ready to be baked. A dark blue cloth is partially visible to the right. — Smooth the lemon curd on top of the shortbread crust.

A square baking pan lined with parchment paper holds a yellow batter topped with bright red dollops of sauce, ready to be baked. The pan is on a light marble surface next to a dark cloth. — Smooth the lemon curd on top of the shortbread crust.

A square baking pan lined with parchment paper filled with cheesecake batter swirled with bright red strawberry sauce, creating a marbled pattern on top. A dark cloth is partially visible beside the pan. — Use a butter knife to swirl the raspberry sauce into the lemon curd.

A square baking pan lined with parchment paper, filled with a vibrant red and yellow swirled dessert batter, sitting on a light marble surface with part of a dark cloth visible to the side. — Use a butter knife to swirl the raspberry sauce into the lemon curd.

Tips for Recipe Success

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Recipe Card

Three rectangular raspberry lemon bars with a golden crust and swirled red and yellow top, garnished with fresh raspberries, served on a round white plate.

Tart and Sweet Raspberry Lemon Bars

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Print Recipe

Total Time: 45 minutes
Yield: 16 Bars 1x

Instructions

Crust

Preheat oven to 350F/180C and line an 8X8 or 9X9 square baking pan with parchment paper and spray with non-stick baking spray.
In a large bowl, add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, and use a spatula to mix together. Place the shortbread crust into the prepared pan and press down evenly, making sure the crust fills the whole bottom of the pan. Bake for 15-20 minutes, or until nice and golden brown. (Closer to 15 minutes for a 9 inch pan and 20 minutes for an 8 inch pan)

Raspberry Swirl & Lemon Filling

In a blender or food processor, mix together the raspberries and sugar until completely blended. Place a fine mesh sieve over a clean bowl and pass the raspberry mixture through to remove the seeds. Set aside.
In a large bowl, add the granulated sugar, all-purpose flour, cream of tartar, and salt. Whisk together, then add your eggs and egg yolks. Finally, add your freshly zested lemon and lemon juice. Transfer the mixture to a saucepan over low- medium heat. Cook over low-medium heat, whisking constantly, mix until the mixture has thickened and your instant-read thermometer registers at a temperature of 160F. This should take around 5 minutes or a little longer; do not rush the process. Once the temperature is reached, turn the heat off and add the slices of butter.
Pour the mixture through a strainer into a clean bowl. Then pour on top of the hot crust, moving the pan to ensure an even filling. Dollop the raspberry sauce on top, then use a butter knife to swirl the design. Bake for an additional 9-12 minutes or when you shake the pan only the very middle barely wiggles.
Place the pan on a wire rack to cool for at least 45 minutes. Then wrap in plastic wrap and chill in the fridge for at least 1 hour up to 24. Before serving, using a paper towel, gently place the towel on top of bars to remove any condensation. Then sift powdered sugar on top of bars for a finishing touch. Cut into four rows on each side to create 16 bars. Keep in an airtight container in the fridge, best served within 2 days.