raspberry squares

These lemon raspberry bars have a thick buttery shortbread crust and are topped with a gooey, thick filling full of lemon raspberry flavor. They’re the perfect, easy tangy berry bar to make for spring and summer. They’re like lemon squares but have loads of raspberry flavor! You will need one cup of packed raspberries and about 3-4 lemons, depending on the size.

Lemon Raspberry Bars

sugar

lemon (zested (reserve juice

unsalted butter (softened)

vanilla extract

sea salt

all purpose flour (240 grams)

lemons (zested (reserve juice

all purpose flour (60 grams)

eggs

salt

lemon juice

sugar (for topping)

Preheat oven to 355°F (180°C). Brush or wipe the inside of an 8” square baking pan with a thin layer of oil. Line with parchment paper: Cut a square of parchment paper a few inches larger than the baking pan. Place the parchment paper on a counter and put the baking pan on top in the middle. Cut one straight slit on each side of the parchment that will meet the corner of the baking pan. Place the sheet inside the baking pan, tucking the flaps in (see photo for reference).

In a large glass bowl or stand mixer, combine sugar and grated lemon zest. Rub together with your fingers until fragrant and moistened.

Add softened butter into the lemon sugar and beat with an electric mixer until smooth, creamy, and lightened in color. Scrape down the bowl so that it mixes consistently. Add vanilla and salt, beat to combine.

Sift flour into the butter mixture, and fold just until no more dry streaks of flour remain.

Transfer dough into parchment lined baking pan and spread it out in an even layer. Push a thin layer of dough up the sides to create a border or crust. This will help hold the filling in later on. Bake in the preheated oven for 20-25 minutes - until the edges are lightly golden brown and the top isn’t shiny anymore. Work on the filling while it bakes.

Shortbread Base

Rub the sugar and grated lemon zest with your fingers in a large non-metal bowl until fragrant and yellow. Don’t use a metal bowl to prevent a metallic flavor. Add flour and stir with a whisk to remove any lumps of flour.

Add eggs and salt into the lemon sugar mix and whisk very gently by hand - just until the eggs are smooth. Don’t overmix or you’ll get too many air bubbles.

Mash the defrosted raspberries and strain the seeds out by pushing the berries through a sieve. Do this into a separate bowl to make sure you have a ¼ cup of raspberry puree. If you have slightly less, add a bit of water to bring it up to ¼ cup. Add lemon juice and raspberry puree into the filling and whisk gently to stir.

As soon as the crust bakes, remove from the oven. Do not adjust the parchment paper, you don’t want the crust to detach from the sides of the paper and leave a gap. Immediately pour the filling on top of the crust. Remove large bubbles by poking with a toothpick or using a kitchen torch to gently heat the top.

Bake for about 17-20 minutes. It’ll be ready when the filling is completely set on the edges and slightly set in the middle. If you shake the pan vigorously, the middle will have a slight wiggle - it should NOT be liquid. Let it cool in the pan at room temperature for two hours, and then for one hour in the fridge. It will set as it cools. Remove from the pan by lifting up by the paper.

Use a sieve to sprinkle powdered sugar on top and cut into bars. Sprinkle powdered sugar on top right before serving so that it doesn’t have time to dissolve. Serve chilled or at room temperature.

Raspberry Lemon Filling

Made for a dinner party, what a hit! Everyone wanted the recipe!

I've made several of your lemon raspberry recipes and they always blow me away! I bought more raspberries than I needed for this recipe so I'm probably going to make the cookies next!

My main question is how do you get your raspberry fillings &amp; curds to stay red? Mine always turn out an orangey pink from being mixed with the yellow of the eggs. I always use fresh raspberries though- would using frozen make a difference in the color?

Tried it and it tasted amazing! If I were to make this again, I would beat the eggs separately and then pour it into the topping through a sieve to catch the weird pieces of the egg. They didn't incorporate well with the topping. Also- this dessert is really sweet. Adding whipped cream to the top was too much. Just fruit for garnish is more than fine.

Absolutely stellar recipe! So delicious, and just perfect served cold on a hot day (or any day). This was my first time making these, and they turned out amazing, despite some mistakes. They've been such a hit with my family that everyone keeps asking me for the recipe! I know I will be making these over and over again. And I'll be coming back to this recipe next time I make shortbread too because the crust was SO GOOD. Thanks, Mary!!

AMAZING!! I also switched the raspberries with strawberries (added a bit more too) during strawberry season and both ways are absolute PERFECTION!!! Remember to support your local farmers if you can!!

I absolutely loved this recipe!  The shortbread base was just as yummy as the filling. I love  the way you add the ingredients in small print below each step! Genius :)  thank you for sharing this yummy recipe.

I LOVE this recipe. I keep coming back to it! I have probably made these 5 times this year, and everyone asks me to make them for events!

These were great! Made them Mothers Day and everyone loved them. I ommited the raspberry because I forgot to buy them. They turned out PERFECT!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697943009/zigedtfkhkrmdtjhqdrr.mp4

These lemon raspberry bars have a thick buttery shortbread crust and are topped with a gooey, thick filling full of lemon raspberry flavor. They’re the perfect, easy tangy berry bar to make for spring and summer. They’re like lemon squares but have loads of raspberry flavor!

These raspberry date squares are the perfect amount of fruity sweetness and will quickly become a new date square favourite. Medjool dates are mixed with fresh raspberries to enhance and sweeten the jammy filling and then sandwiched between an old fashioned, crunchy, oat crumble.

Raspberry Date Squares

water

Tablespoons brown sugar

baking soda

raspberries

oats

all-purpose flour

light brown sugar,

baking powder

unsalted butter, softened

Preheat oven to 350˚F. Line an 8-inch square baking pan with parchment paper, letting the parchment paper hang over the sides. Set aside.

Pit and chop dates. Add water, lemon juice, brown sugar and dates to a large pot. Bring to a boil over medium heat. Turn down heat to medium low heat and simmer for approx. 5 minutes, stirring constantly until dates start to break down.

Add raspberries and continue to cook until mixture has thickened and water has evaporated. Remove from heat and set aside.

Make your crumble

In a large bowl add oats, flour, brown sugar, baking powder and salt. Mix to combine. Add half of the butter in chunks and rub/mix into flour mixture. Add the last of the butter and mix/rub until incorporated. See images above for reference.

Add half of the crumble to your prepared pan and spread out evenly while pressing down firmly with your fingers.

Next, add raspberry date filling, spreading out evenly.

Add the rest of the crumble to cover the top.

Bake for 35-40 minutes or until crisp and browned and the middle has set. Let cool on a wire rack.

Let squares rest for 2-3 hours or overnight before cutting into squares.

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Lemon Raspberry Bars

Raspberry Date Squares

Top 2 raspberry squares recipes from across the web

The most viewed raspberry squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Raspberry Bars

Raspberry Date Squares

The most viewed raspberry squares recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine