Lemon Raspberry Swirl Bars (Printable Version)

Bright, tangy lemon layers with sweet raspberry swirl on buttery shortbread crust

# What You Need:

→ For the Shortbread Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, cold and cubed

→ For the Lemon Filling

05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1/4 cup all-purpose flour
08 - 1/2 cup freshly squeezed lemon juice
09 - 1 tbsp lemon zest
10 - 1/4 tsp salt

→ For the Raspberry Swirl

11 - 1/2 cup fresh raspberries
12 - 2 tbsp granulated sugar
13 - 1 tsp lemon juice

→ For Dusting

14 - Powdered sugar

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, mix flour, powdered sugar, and salt for the crust. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Press evenly into prepared pan.
03 - Bake crust for 18–20 minutes, or until lightly golden. Remove from oven, but keep oven on.
04 - While the crust bakes, mash raspberries with 2 tbsp sugar and 1 tsp lemon juice in a small saucepan. Warm over medium heat for 3–4 minutes, stirring, until raspberries break down and mixture thickens slightly. Strain through a fine mesh sieve to remove seeds. Set aside.
05 - In a separate bowl, whisk together granulated sugar and eggs until smooth. Add flour, lemon juice, lemon zest, and salt; whisk until fully combined.
06 - Pour lemon filling over warm crust. Drop teaspoons of raspberry sauce over the lemon layer. Use a toothpick or knife to gently swirl the raspberry sauce into the lemon filling for a marbled effect.
07 - Bake for 20–22 minutes, or until center is just set and no longer jiggly.
08 - Cool completely in the pan on a wire rack. Chill in the refrigerator for at least 2 hours before slicing into bars.
09 - Dust with powdered sugar before serving, if desired.

# Expert Advice:

01 -
  • The buttery shortbread crust melts in your mouth while the tangy lemon cuts through perfectly
  • That raspberry swirl makes these look like you spent hours on them when they are actually quite simple
  • They transport beautifully and actually taste better after chilling overnight
02 -
  • The lemon filling might look slightly underbaked when you pull it out, but it will continue setting as it cools
  • Room temperature eggs prevent the filling from seizing up and creating little cooked egg bits
  • Chilling time is not optional here, warm bars will crumble and lose their beautiful swirl pattern
03 -
  • Use a scale to weigh your flour if possible, it is the most accurate way to ensure consistent results
  • If your lemon filling looks slightly curdled after whisking, keep going, it will smooth out as the sugar dissolves

Go Back