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Tangy Black Raspberry Lemon Bars

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These tangy black raspberry lemon bars feature a buttery shortbread crust topped with a luscious lemon filling and a jammy black raspberry layer, delivering a perfect balance of sweet, tart, and rich flavors.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1/4 cup (60ml) heavy cream (optional)
  • 1 cup (150g) fresh or frozen black raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or line with parchment paper with overhang.
  2. In a large bowl, cream 1 cup softened butter with 1/2 cup sugar until light and fluffy (about 3 minutes).
  3. Add 2 cups flour and 1/4 tsp salt; mix on low until just combined. Dough will be crumbly but should hold when pressed.
  4. Press dough firmly and evenly into the prepared pan to form the crust.
  5. Bake crust for 18-20 minutes until edges are lightly golden. Remove and cool slightly.
  6. In a small saucepan, combine 1 cup raspberries, 2 tbsp sugar, 1 tbsp lemon juice, and dissolved cornstarch. Cook over medium heat, stirring frequently until thickened (about 5 minutes). Remove from heat and cool slightly.
  7. Spread the raspberry mixture evenly over the warm crust.
  8. In a separate bowl, whisk 4 eggs and 1 1/2 cups sugar until smooth.
  9. Add 1/4 cup flour, lemon zest, lemon juice, and heavy cream (if using). Whisk until combined without overmixing.
  10. Pour lemon filling evenly over the raspberry layer.
  11. Bake for 25-30 minutes until filling is set but slightly jiggly in the center. Avoid overbaking.
  12. Cool completely on a wire rack for at least 2 hours or overnight in the fridge.
  13. Slice with a sharp knife wiped clean between cuts. Serve chilled or at room temperature.

Notes

If crust edges brown too fast, tent pan with foil halfway through baking. Fresh lemons improve flavor. Chill bars overnight for best texture and flavor melding. For gluten-free, substitute flour with almond or gluten-free blend and chill dough before baking. For dairy-free, use vegan butter and coconut cream. Use a sharp knife wiped clean between cuts for clean slices.

Nutrition

Keywords: black raspberry lemon bars, lemon bars, shortbread crust, tangy dessert, easy lemon bars, homemade bars, berry lemon bars

Find it online: https://flurpchef.com/tangy-black-raspberry-lemon-bars-recipe-easy-homemade-shortbread-delight/