Lemon Raspberry Shortbread Bars

Lemon Raspberry Shortbread Bars

There’s something undeniably magical about the combination of tart lemon and sweet raspberries nestled in a buttery shortbread crust. These Lemon Raspberry Shortbread Bars are the perfect balance of flavors and textures—crisp, crumbly, and bursting with bright, fruity goodness. Whether you’re hosting an afternoon tea, bringing dessert to a potluck, or simply treating yourself, this recipe is a guaranteed crowd-pleaser. Let’s dive into the details of how to make these irresistible bars from scratch.

Why You’ll Love This Recipe

First, let’s talk about why these Lemon Raspberry Shortbread Bars deserve a spot in your baking repertoire.

Perfect balance of flavors – The zesty lemon curd cuts through the sweetness of the raspberry jam, while the buttery shortbread base ties everything together.

Easy yet impressive – With simple ingredients and straightforward steps, this recipe is beginner-friendly but looks and tastes like it came from a bakery.
Versatile for any occasion – Serve them at brunch, pack them for picnics, or enjoy them as an elegant dessert.
Make-ahead friendly – These bars keep well in the fridge or freezer, making them ideal for meal prep or last-minute guests.

Crowd-pleasing texture – The contrast between the crisp shortbread, creamy lemon layer, and jammy raspberries is simply irresistible.

Ingredients Breakdown

Every ingredient in this recipe plays a crucial role in creating the perfect Lemon Raspberry Shortbread Bars. Here’s what you’ll need and why each one matters:

Butter – The foundation of the shortbread crust, butter provides richness and that signature crumbly texture. Use unsalted butter for better control over the sweetness.

Granulated sugar – Sweetens the shortbread base and balances the tartness of the lemon and raspberry layers.
All-purpose flour – Gives structure to the shortbread. For a slightly nuttier flavor, you can substitute a portion with almond flour.
Cornstarch – A secret weapon for extra tender shortbread.

Lemon zest and juice – Freshly grated lemon zest and juice bring vibrant citrus flavor to the curd layer.
Eggs – Help thicken the lemon curd for a luscious, creamy texture.
Raspberry jam – Use a high-quality jam with real fruit for the best flavor. Seedless or seeded both work—just pick your preference.

Powdered sugar – Optional for dusting on top for a pretty finishing touch.

How to Make Lemon Raspberry Shortbread Bars

Now, let’s walk through the step-by-step process to create these delightful bars. Follow these instructions closely for the best results.

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later. In a mixing bowl, cream together 1 cup of softened unsalted butter and ½ cup granulated sugar until light and fluffy. Add 2 cups all-purpose flour and ¼ cup cornstarch, mixing just until the dough comes together. Press the dough evenly into the prepared pan, then prick all over with a fork to prevent air bubbles. Bake for 20-25 minutes, or until the edges are lightly golden. Let it cool slightly while you prepare the lemon layer.

Step 2: Make the Lemon Curd Filling

In a medium saucepan, whisk together 3 large eggs, 1 cup granulated sugar, ½ cup freshly squeezed lemon juice, and 2 tablespoons lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and stir in ¼ cup butter, one tablespoon at a time, until fully melted and smooth. Pour the lemon curd over the warm shortbread crust, spreading it evenly.

Step 3: Add the Raspberry Layer

Warm ½ cup raspberry jam in a small saucepan or microwave until slightly runny. Drop spoonfuls of the jam over the lemon layer, then use a toothpick or knife to swirl it gently into the lemon curd. Be careful not to overmix—you want beautiful marbled streaks.

Step 4: Bake and Cool

Return the pan to the oven and bake for another 10-12 minutes, just until the lemon layer is set. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to firm up before slicing. Dust with powdered sugar if desired.

Pro Tips for the Best Results

Want to take your Lemon Raspberry Shortbread Bars to the next level? Here are some expert tricks:

Use room-temperature butter – This ensures a smooth, even shortbread crust without overworking the dough.
Don’t skip the cornstarch – It’s the key to achieving that melt-in-your-mouth shortbread texture.

Strain the lemon curd – For an ultra-smooth filling, pass the lemon curd through a fine-mesh sieve before pouring it over the crust.
Chill before slicing – Patience pays off! Letting the bars set in the fridge ensures clean, neat cuts.
Experiment with swirls – For a stunning presentation, try creating heart-shaped swirls or zigzag patterns with the raspberry jam.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some delicious ways to mix it up:

Berry alternatives – Swap raspberry jam for strawberry, blackberry, or even blueberry preserves.
Citrus twists – Try lime or orange zest and juice instead of lemon for a different citrus profile.

Gluten-free option – Replace the all-purpose flour with a 1:1 gluten-free flour blend for a celiac-friendly version.
Nutty crunch – Add ¼ cup finely chopped almonds or pecans to the shortbread dough for extra texture.
White chocolate drizzle – For an indulgent finish, melt white chocolate and drizzle it over the cooled bars.

What to Serve With It

These bars are delightful on their own, but here are some perfect pairings:

A cup of Earl Grey tea or freshly brewed coffee for an afternoon pick-me-up.
A scoop of vanilla bean ice cream for a decadent dessert.

Fresh berries and whipped cream for an elegant plating option.
A glass of sparkling rosé for a sophisticated summer treat.

How to Store and Reheat

To keep your Lemon Raspberry Shortbread Bars fresh:

Room temperature – Store in an airtight container for up to 2 days.
Refrigerator – Keep chilled for up to 1 week.
Freezer – Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Reheating – While best served cold or at room temperature, you can briefly warm them in the microwave (10 seconds) if you prefer a softer texture.

Frequently Asked Questions (FAQs)

Can I use store-bought lemon curd?

Yes, though homemade has a brighter flavor. If using store-bought, you’ll need about 1 ½ cups. Look for a high-quality brand with real lemon juice.

Why did my lemon layer crack?

This usually happens if the bars cool too quickly. Let them cool gradually at room temperature before refrigerating to prevent cracks.

Can I double this recipe?

Absolutely! Use a 9×13-inch pan and increase baking times by 5-7 minutes for each step.

My shortbread is too crumbly—what went wrong?

You may have overmixed the dough or baked it too long. Next time, mix just until combined and watch the baking time closely.

Can I make these bars vegan?

Yes! Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and a vegan lemon curd substitute.

Final Thoughts

There you have it—everything you need to know to make perfect Lemon Raspberry Shortbread Bars. This recipe is one of my all-time favorites because it’s equally suited for casual snacking and special occasions. The bright citrus, sweet berries, and buttery shortbread create a harmony of flavors that never fails to impress. I hope these bars bring as much joy to your kitchen as they have to mine. Happy baking!