You know that moment when something looks too pretty to eat? That’s Raspberry Lemon Tart Bars. Buttery crust. Glossy pink glaze. A little tart, a little sweet, and everywhere on TikTok right now because they slice clean and taste like spring decided to show up early.
Think shortbread base, creamy lemon curd, and a swirl of bright raspberry on top. This easy lemon raspberry crumble bars shortbread crust version uses pantry staples and comes together faster than you’d think. It’s like those fancy bakery squares, but you made it. Full details in the blog.
I tested this recipe four times until the curd set just right and the crust didn’t crumble. My favorite part? The way the raspberry swirls into the lemon without mixing completely. You get both flavors in one bite. I promise you’ll want to make these twice.
Easy Raspberry Lemon Tart Bars Recipe You Need Now
Ingredients
Method
- Whisk together buttermilk, egg yolks, and vanilla in a small bowl and set aside.
- Pulse flour, powdered sugar, and salt in a food processor to combine.
- Add cold unsalted butter cubes to the dry mixture and pulse until pea-sized crumbs form.
- Turn on the processor and slowly pour in the wet buttermilk and egg mixture until dough just comes together.
- Transfer dough onto plastic wrap, press into a disc, wrap tightly, and chill in the refrigerator for 1 hour or freeze for 15-20 minutes.
- Spray an 8×8 inch pan with nonstick spray, press chilled dough evenly into pan including up the sides, then wrap and freeze for 20 minutes.
- Preheat oven to 375°F (190°C).
- Remove plastic wrap and bake crust for 20-25 minutes until set but not browned.
- Lower oven temperature to 325°F (160°C).
- Mix raspberries with 1/4 cup of the sugar in a small bowl and let sit.
- In another bowl, whisk the eggs, remaining sugar, flour, and lemon zest until pale and smooth.
- Add lemon juice to the egg mixture and whisk well.
- Scatter sugared raspberries evenly over the baked crust, then pour any juice remaining into the egg mixture and stir quickly.
- Pour the lemon egg mixture over the berries and crust.
- Bake at 325°F (160°C) for 20-30 minutes until the center is set and no longer jiggly.
- Allow the bars to cool completely before slicing.
- Serve chilled or wrap tightly and refrigerate; best enjoyed within 2 days.
Notes
- Store the raspberry lemon tart bars in the refrigerator for up to 2 days. Let chilled bars come to room temperature slightly before serving for best texture.
Why This Recipe Works So Well
You’re getting a buttery shortbread crust that holds its shape when you slice it, a tangy lemon filling that sets up creamy and smooth, and fresh raspberries that add little bursts of sweetness. No crumbly mess. No runny center. Just clean, beautiful bars that look like you bought them from a French bakery.
This easy lemon raspberry crumble bars shortbread crust version uses a food processor to make the dough come together in minutes. The crust chills while you whisk the filling, so you’re not standing around waiting. Everything bakes in one pan, and the raspberry juice swirls into the lemon curd naturally as it sets.
Pro Tip: The buttermilk in the crust adds a slight tang that balances the sweetness. If you skip the chilling steps, the crust will puff up and the filling won’t set properly. Trust the timing.
Key Ingredients That Make Raspberry Lemon Tart Bars Stand Out
The crust is all about cold butter and a quick pulse in the food processor. You want pea-sized bits, not a smooth dough. The egg yolks and buttermilk bind it together without making it tough. Powdered sugar keeps it tender and slightly sweet.
For the filling, fresh raspberries get tossed with a little sugar to draw out their juices. The lemon juice and zest go into a whisked egg mixture with just enough flour to thicken it as it bakes. You’re building layers of flavor without any complicated steps.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Cold Butter | Creates flaky, tender crust | None must stay cold |
| Buttermilk | Adds tang and binds dough | Plain yogurt thinned with a splash of milk |
| Fresh Raspberries | Bright color and tart sweetness | Frozen raspberries, thawed and drained |
| Lemon Juice | Provides sharp citrus flavor | Freshly squeezed only bottled changes taste |
How to Make These Step by Step
Start by whisking together the buttermilk, egg yolks, and vanilla in a small bowl. In your food processor, pulse the flour, powdered sugar, and salt. Scatter the cold butter cubes on top and pulse until you see pea-sized crumbs. Pour in the wet mixture while the processor runs, just until the dough starts to clump together.
Press the dough into a disc, wrap it tightly, and chill for an hour in the fridge or 15 minutes in the freezer. Press it evenly into a greased 8×8″ pan, freeze for 20 minutes, then bake at 375°F for 20 to 25 minutes until set but not browned.
While the crust bakes, toss raspberries with ¼ cup sugar and let them sit. Whisk together eggs, 1½ cups sugar, flour, and lemon zest until pale. Stir in the lemon juice. When the crust comes out, lower the oven to 325°F, scatter the berries on top, pour the lemon mixture over them, and bake for 20 to 30 minutes until the center doesn’t jiggle.
Note: If you bake the crust ahead and it’s cold when you add the filling, increase the baking time by 5 to 10 minutes. A hot crust helps the filling set faster.
Smart Swaps and Troubleshooting Tips
If your crust cracks when you press it into the pan, let it sit at room temperature for a few minutes. If it’s too soft, pop it back in the fridge. The dough should be firm but pliable, not rock-hard or sticky.
Frozen raspberries work if fresh aren’t available, but drain them well after thawing. Extra juice will make the filling too loose. You can also use blackberries or a mix of berries for a different look.
- Crust too crumbly? Add a teaspoon of cold water and pulse again.
- Filling won’t set? Bake an extra 5 minutes and check the center with a gentle shake.
- Bars stick to the pan? Line the pan with parchment paper for easy lifting.
- Want a glossy top? Dust with powdered sugar or brush with a thin layer of warmed raspberry jam after cooling.
How to Serve and Store These Bars
Let the bars cool completely in the pan before slicing. If you cut them warm, the filling will ooze out. Once cool, use a sharp knife wiped clean between cuts for neat edges. Dust with powdered sugar or serve plain.
Store covered in the fridge for up to two days. They taste even better the next day once the flavors settle. You can also freeze them for up to a month wrap individual bars in plastic, then stack in a freezer bag. Thaw in the fridge overnight.
| Storage Method | How Long | Best For |
|---|---|---|
| Room Temperature (covered) | 4 hours max | Serving same day |
| Refrigerator (wrapped) | 2 days | Make-ahead dessert |
| Freezer (individually wrapped) | 1 month | Batch prep or gifting |
Pro Tip: These look beautiful on a white platter with a few fresh raspberries and lemon slices scattered around. Perfect for spring brunch, book club, or just because you wanted something pretty in the fridge.
Expert Insight: The Science Behind Raspberry Lemon Tart Bars
According to pastry chef and food scientist Stella Parks, the combination of tart citrus and sweet berries isn’t just deliciousit’s chemistry at work:
“Lemon juice doesn’t just add flavor to raspberry lemon tart bars; its acidity brightens the fruit’s natural pectin and balances sweetness, creating that perfect sweet-tart harmony that makes desserts irresistible.”
Serious Eats: The Role of Acid in Baking
This is why the lemon layer in these bars does double duty: flavor and structure. Science you can taste.
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Why I Keep Coming Back to These Raspberry Lemon Tart Bars
I’ll never forget the first time I made these Raspberry Lemon Tart Bars in my air fryer I was skeptical a dessert this elegant could work in there, but they came out perfectly golden with that dreamy tart-sweet balance. Now they’re my go-to whenever I need something impressive but don’t have time for fussy baking. My family requests them every spring, and honestly, I never get tired of that first bite.
FAQs ( Raspberry Lemon Tart Bars )
How long do these bars need to chill before serving?
These bars need at least 3-4 hours in the refrigerator to set properly. For best results, I recommend chilling overnight. The lemon curd layer needs time to firm up completely before cutting into clean squares.
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work perfectly fine. Thaw them first and drain excess liquid to prevent the bars from becoming soggy. Pat them gently with paper towels before adding to the recipe.
What size pan should I use for this recipe?
Use a 9×13 inch baking pan lined with parchment paper for easy removal. This size gives you the perfect thickness for the shortbread crust and creamy lemon layer. Smaller pans will make thicker bars that take longer to set.
How should I store leftover bars?
Store covered in the refrigerator for up to 5 days. These bars actually taste better after a day or two as the flavors meld together. You can also freeze them for up to 3 months wrapped individually.
Why is my lemon curd layer not setting?
The curd may not have been cooked long enough or cooled properly before adding to the crust. Make sure it coats the back of a spoon when hot, then cool to room temperature. Always chill the assembled bars overnight for proper setting.
Conclusion
Raspberry Lemon Tart Bars come together in under an hour and give you that perfect balance of buttery, tangy, and sweet. The shortbread holds its shape when you slice, the lemon curd sets up creamy and smooth, and those pink raspberry swirls look like you spent all day. You’ll love how these turn out clean cuts, bright flavor, and zero fancy equipment needed.
Try swapping in blackberries or a mix of berries if that’s what you’ve got. A thin brush of warmed jam over the top adds extra shine, and a dusting of powdered sugar makes them party-ready. Store them covered in the fridge for up to two days, or freeze individually wrapped bars for up to a month. A trick I picked up: wipe your knife clean between cuts for those bakery-perfect edges.
Did you make these for a special occasion, or just because they looked too good to skip? I’d love to see your version tag me or drop a photo in the comments. These bars are perfect for gifting, brunches, or keeping all to yourself with a cup of coffee. Save this one. You’ll be reaching for it all spring and summer long.
