Lemon Raspberry Swirl Bars (Printable)

Bright lemon filling with raspberry swirl on buttery shortbread crust

# Ingredient List:

→ Shortbread Crust

01 - 1 cup all-purpose flour
02 - 1/4 cup powdered sugar
03 - 1/4 teaspoon 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 tablespoon lemon zest
10 - 1/4 teaspoon salt

→ Raspberry Swirl

11 - 1/2 cup fresh raspberries
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice

→ For Dusting

14 - Powdered sugar

# 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 Tips:

01 -
  • The buttery shortbread crust melts in your mouth while the tangy lemon filling wakes up your taste buds
  • That raspberry swirl is not just gorgeous, it adds this perfect sweet-tart balance that keeps you coming back for just one more square
  • They transport beautifully for potlucks and somehow taste even better after chilling overnight
02 -
  • Cold butter is non-negotiable for the shortbread crust to achieve that melt-in-your-mouth texture
  • The filling will continue to set as it cools, so remove it from the oven while the center still has a slight wobble
  • Room temperature eggs prevent the lemon filling from curdling and ensure a silky smooth result
03 -
  • Use a scale to measure your flour if possible, as measuring by volume can lead to dense crust
  • Zest your lemons before juicing them, it is much easier to handle the whole fruit first

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