These lemon raspberry bars are the ultimate summer dessert bars recipe. Not only do they have a zesty fresh flavor, they have a natural, jewel-toned pink hue that is perfect for entertaining.
Whether you’re hosting a backyard BBQ, need bite size party desserts or looking for pretty sweet treats for a high tea party, these fresh raspberry lemon bars are a versatile and tasty dessert bar recipe you can make at home.
With only 15 minutes of active prep time, you can have these fresh raspberry squares chilling in the fridge and ready to impress in no time.
Dust them with a little powdered sugar, and you have show-stopping summer treats that are as beautiful to look at as they are delicious to eat.
If you love dessert bars, you may also like these espresso swirl cheesecake bars.
Why You’ll Love This Lemon Raspberry Bars Recipe
Flavor balance: The big burst of fresh fruit flavor provides a sharp, refreshing tartness that is perfectly balanced by the barely sweet shortcrust base. It’s that sophisticated sweet-and-tart profile that keeps people reaching for a second square – similar to my key lime dessert bars.
Vibrant color: These bars boast a stunning natural color from the raspberries, creating a gorgeous, jeweled look that requires zero artificial dyes.
Ingredients
To make these raspberry dessert squares you’ll need the following ingredients. I cover a few of the key ingredients here, you can find the specific quantities and steps in the recipe card below.
- Flour, powdered sugar, baking powder, salt: Form the core ingredients for the shortbread crust.
- Coconut oil: An alternative to butter to create the crisp base. Any flavorless oil will work, but the coconut oil pairs well with the filling ingredients.
- Raspberries: Fresh fruit is ideal for this recipe, but you can also use frozen raspberries – just defrost them before blending.
- Lemons: Provide the tart flavor and help the raspberry filling set.
- Coconut milk: The core ingredient for the dessert bar filling. Using full fat coconut milk is essential for the silky, creamy texture.
- Corn starch and sugar: Thickens and sweetens the raspberry lemon bar filling.
How To Make Raspberry Dessert Bars
Here’s a quick overview of how to make this dairy free raspberry dessert. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a blender, large bowl, and medium saucepan to get started.
Prepare the shortbread: Combine the shortbread ingredients in a large bowl. The dough should hold together but still be crumbly – not too sticky.
Press the dough into your prepared pan and prick all over with a fork to help it bake and rise evenly. Bake until lightly browned.
Prepare the filling: Blend coconut milk raspberries and lemon juice until smooth.
Combine the corn starch and sugar in a saucepan. Add a little raspberry mixture and stir to make a thick slurry with no lumps. Once it is lump free add the remaining raspberrry liquid.
Heat the mixture over a medium heat, stirring constantly, until thick and translucent. Strain the mixture through a fine mesh sieive and pour it over the baked crust. Return the pan to the oven to bake until slightly dark around the edges (but still wobbly in the middle).
Leave to cool for 30 minutes before placing in the refrigerator to cool and firm completely (at least 2 hours, preferably overnight).
When ready to serve, dust with powdered sugar and slice into small squares. For the smoothest cuts, run hot water over a large knife, dry the knife, then slice with a single motion. Repeat for each cut.
For a plated dessert option, cut the raspberry dessert bars into larger squares, top with a couple of fresh raspberries, a single fresh mint leaf, and a dusting of powdered sugar.
Recipe Tips For Success
Don’t skip the straining: Pouring the raspberry curd through a fine mesh sieve is the secret to that professional, ultra-silky texture. It removes any raspberry seeds or small lumps, leaving you with a smooth, jewel-like finish.
Full-fat is essential: The fat content in full-fat coconut milk is critical for creating a rich, decadent mouthfeel that mimics traditional egg-based curds.
Long chill time: These bars need at least 2 hours in the fridge (though overnight is even better). This allows the dairy free curd to fully set so you get clean, sharp edges when slicing.
How To Store Raspberry Squares
These dessert bars are best enjoyed the day they are made.
Store: Fresh raspberry bars should be stored in the fridge. Eat leftovers within 2-3 days, as the shortbread crust will start to go soggy over time.
Freeze: You can freeze these dessert bars. I recommend slicing in to individual bars, then placing the slices on a tray in the freezer until firm. Then stack the bars separated with individual pieces of parchment paper, in an airtight container in the freezer for up to 3 months.
Remove the parchment paper and defrost the bars in a single layer in the fridge overnight before serving.
More Summer Dessert Recipes
- These key lime squares have a zesty flavor that’s perfect for summer.
- My Italian coffee granita is a super refreshing dessert idea.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty recipe ideas.
Lemon Raspberry Bars
Ingredients
SHORTBREAD BASE
- 1¼ cups all-purpose flour
- 6 tablespoons powdered sugar
- ½ teaspoon baking powder
- ¼ teaspoon cooking salt
- 5 tablespoons coconut oil melted
- 1-2 tablespoons water
RASPBERRY FILLING
- 1 cup raspberries fresh, or frozen and defrosted
- ½ cup lemon juice 3-4 lemons
- 1⅓ cups coconut milk full fat
- 1¼ cups granulated sugar
- 6 tablespoons corn starch
- powdered sugar and raspberries extra, for decorating
Instructions
- Preheat the oven to 350℉ (175℃). Line an 8×8 inch baking pan with parchment paper so there is overlap over each end.
FOR THE SHORTBREAD BASE
- In a large bowl, combine the flour, powdered sugar, baking powder, and salt. Stir to combine.
- Add the melted coconut oil and 1 tablespoon of water and stir until the dough begins to hold together. Add more water as needed, just until holding together but still crumbly.
- Press the dough into the lined pan, forming an even layer. Prick the dough with a fork all over to prevent uneven rising. Bake for 18-20 minutes, or until lightly brown at the edges.
FOR THE RASPBERRY FILLING
- In a blender add the raspberries, lemon juice, and coconut milk. Blend until smooth. Set aside.
- In a medium saucepan, combine the granulated sugar and corn starch. Whisk to combine. Add just enough raspberry mixture while whisking to form a thick slurry with no lumps. Once smooth, add the rest of the raspberry liquid to the pan.
- Cook the raspberry mixture over a medium heat, stirring constantly, until mixture becomes thick and translucent, about 7 minutes.
- Pour the mixture through a fine mesh sieve over the baked base and return to oven to bake for 15 minutes, or until there is slight darkening around the edges.
- Allow to cool for 30 minutes at room temperature before covering and moving to the fridge to cool for at least 2 hours, preferably overnight.
- Once completely cool, use the parchment paper overhang to remove from the pan. Dust with a generous layer of powdered sugar just before serving and cut into 2” (5 cm) squares. For easiest cutting, heat a very large knife under hot water (then dry it), slice, and wash/dry the knife between slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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