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Black Raspberry Lemon Bars Recipe Easy Homemade Dessert with White Chocolate Drizzle

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These black raspberry lemon bars combine tart black raspberries with a sunny lemon custard and a delicate white chocolate drizzle for a refreshing and indulgent dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • Pinch of salt
  • 3 large eggs, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (150g) black raspberries, fresh or frozen
  • 4 ounces (115g) white chocolate chips or chopped white chocolate
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). In a mixing bowl, combine 1 cup flour, 1/4 cup sugar, and a pinch of salt. Cut in cold cubed butter until mixture resembles coarse crumbs. Press firmly into bottom of 8×8-inch pan. Bake 18-20 minutes until edges are light golden brown. Let cool slightly.
  2. Whisk 3 eggs and 1 cup sugar until smooth and frothy. Add lemon juice, lemon zest, 1/4 cup flour, and 1/4 teaspoon salt. Mix until combined. Gently fold in black raspberries without crushing.
  3. Pour filling over warm crust. Bake 25-30 minutes until filling is set but slightly jiggly in center.
  4. Cool bars at room temperature for 30 minutes, then chill in refrigerator for at least 2 hours.
  5. Melt white chocolate with 1 teaspoon coconut oil in double boiler or microwave in 20-second intervals, stirring frequently. Drizzle over chilled bars in zigzag pattern. Let set for 15 minutes.
  6. Slice bars into 9 or 12 squares using a sharp knife, wiping clean between cuts.

Notes

Use cold butter for a flaky crust. Avoid over-whisking eggs to prevent cracks. Bake crust fully before adding filling to prevent sogginess. Chill bars well for easier slicing. Melt white chocolate slowly to avoid burning. Frozen raspberries should be thawed and drained to prevent sogginess. Bars can be stored in fridge up to 4 days or frozen up to 2 months.

Nutrition

Keywords: black raspberry lemon bars, lemon bars, white chocolate drizzle, easy dessert, homemade dessert, berry dessert, lemon custard bars

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