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Delicious Black Raspberry Lemon Bars Recipe Easy Homemade Shortbread Crust

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These black raspberry lemon bars feature a buttery shortbread crust paired with a tangy lemon filling studded with juicy black raspberries, creating a bright and satisfying dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (32g) all-purpose flour
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) freshly squeezed lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1 cup (125g) black raspberries, fresh or frozen

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, beat the softened butter and 1/2 cup sugar together until creamy and pale, about 3-4 minutes.
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Mix on low until just combined and dough starts to come together.
  4. Press the shortbread dough evenly into the prepared pan, packing firmly especially along the edges. Bake for 18-20 minutes until golden and set.
  5. While the crust bakes, whisk together 1 1/2 cups sugar and 1/4 cup flour in a medium bowl until smooth.
  6. Add eggs one at a time, whisking well after each addition. Stir in fresh lemon juice and lemon zest until fully incorporated.
  7. Once the crust is out of the oven, scatter black raspberries evenly over the hot crust.
  8. Pour the lemon filling over the berries and crust, smoothing the top with a spatula.
  9. Return the pan to the oven and bake for another 20-25 minutes, until the filling is set but slightly jiggly in the center.
  10. Remove from oven and place on a cooling rack for at least 2 hours. Chill in the fridge for best slicing results.
  11. Lift the bars out of the pan using the parchment paper overhang and slice into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Use softened butter, not melted, for the crust to achieve a tender texture. Fresh lemon juice is key for brightness. Thaw and drain frozen black raspberries to avoid soggy bars. Chill bars fully before slicing for clean cuts. Tent pan with foil if crust edges brown too quickly.

Nutrition

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

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