Lemon Raspberry Swirl Bars (Printable)

Bright lemon filling meets sweet raspberry swirl on a buttery shortbread base for an elegant dessert.

# What You’ll Need:

→ 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

→ 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

→ Raspberry Swirl

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

→ For Dusting

14 - Powdered sugar

# How-To Steps:

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 providing the perfect sturdy base
  • That stunning raspberry swirl makes these look like you spent hours on them
  • They actually taste better after chilling, making them ideal for making ahead
02 -
  • The center should still have a slight wobble when you remove it from the oven because it will continue to set as it cools
  • Room temperature eggs will whisk into the filling more smoothly than cold ones
  • Chilling time is not optional here, these need to be completely cold to cut cleanly
03 -
  • Zest your lemons before juicing them, it is much harder to zest a squeezed lemon
  • If your raspberry sauce seems too thick, add a teaspoon of water to loosen it slightly before swirling

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