See Meyer lemons at the store and wonder what to make? I love experimenting with Meyer lemons, and these Meyer lemon raspberry bars are a favorite. They’re tart, sweet, and have a gorgeous orangey-red hue. If you like classic lemon bars but want a twist, these might be the one.
Spring feels nearby—even if the snow outside says otherwise. Despite the weather, these bars are bright, cheerful, and perfect for gatherings. The filling is a moist, tender curd in which the raspberry adds a lovely counterpoint to the lemon, producing that pretty reddish-orange color. They work well for Easter, Valentine’s Day, or even Fourth of July if you’ve got Meyer lemons stashed in the freezer. (Quick tip: lemons freeze well and are easy to juice once thawed.)
I actually started out trying blood orange bars because I always have them on hand in winter. A compote I made last year was delicious and ruby red, but the blood orange bars I tested turned out dull and unappealing in both color and flavor. So I tossed that batch and switched gears to Meyer lemon raspberry—much better.
I based the method on tried-and-true lemon bar techniques: a tender, crumbly shortbread crust; making the curd on the stovetop; straining the curd; then a short bake to finish the bars. The result is a flaky crust with a thick, flavorful lemon-raspberry curd that sets nicely.
Can you freeze lemon raspberry bars?
I don’t recommend freezing these bars. The delicate lemon curd/custard doesn’t freeze well and often becomes weepy when thawed. If you need to freeze bars, look for a recipe that includes stabilizers—cornstarch or flour—in the filling.
How do you store lemon bars?
Store baked bars in a sealed container on the counter or in the refrigerator; refrigeration feels safer and keeps them fresher. Eat within 3–4 days. Don’t add the fresh raspberries on top until just before serving to keep them looking their best.
How do you cut lemon bars?
Use a sharp knife, warm it under hot water, make a cut, then wipe the blade off before the next cut. Reheat the knife as needed. This helps you get clean edges through the moist curd.
These bars turn out ooey, gooey, tart, and sweet—great for parties or a special treat.
– Happy Baking, Annemarie
Print Recipe
Meyer Lemon Raspberry Bars
Ingredients
Shortbread Crust
- 1 cup (5 oz) all-purpose flour
- 1/4 cup (2 oz) confectioners’ sugar
- 1/4 tsp table salt
- 2 tsp Meyer lemon zest
- 8 tbsp (4 oz, 1 stick) unsalted butter, cut into 1/4-inch cubes
Lemon Raspberry Curd
- 1 cup granulated sugar
- 1/4 tsp table salt
- 2 tsp Meyer lemon zest
- 1 tbsp cream of tartar, optional
- 3 large eggs
- 8 egg yolks
- 1 cup Meyer lemon juice
- 1/2 cup packed raspberries
To Serve
- 16 fresh raspberries
- confectioners’ sugar, for dusting
Instructions
Shortbread Crust
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Preheat oven to 350°F and position the rack in the middle. Line a 9×9 nonstick pan with parchment or heavy-duty foil, leaving an overhang to lift the bars out later.
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Combine flour, confectioners’ sugar, salt, and lemon zest in a food processor and pulse to blend. Scatter the cubed butter over the flour and pulse until the mixture resembles coarse cornmeal with no visible butter chunks.
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Press the dough evenly into the prepared pan. Bake until the crust is medium brown, about 20–25 minutes.
Lemon Raspberry Curd
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While the crust bakes, whisk together granulated sugar, salt, lemon zest, and cream of tartar (if using). Add the whole eggs and egg yolks, whisking until smooth. Stir in the lemon juice, then add the packed raspberries and mix.
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Transfer the mixture to a medium saucepan and heat over medium-low, stirring frequently. Continue until the curd thickens, becomes steaming hot, and reaches about 165–170°F, roughly 8 minutes. If it’s not thickening after 5 minutes, raise the heat slightly.
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Strain the curd through a fine-mesh sieve over the baked crust to remove seeds and pulp. Bake the filled pan 8–12 minutes more, until the filling is set and firm.
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Cool to room temperature, about 1½ hours, then chill in the refrigerator for another hour to firm up for cleaner slicing.
To Serve
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Lift the bars from the pan using the parchment overhang. Run a sharp knife under hot water and cut into squares, wiping the blade between cuts and reheating as needed for clean edges.
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Just before serving, dust with confectioners’ sugar using a fine mesh strainer and top each square with a fresh raspberry. Store in a sealed container for up to 4 days; add raspberries only when ready to serve.
Notes
- If the filling is ready before the crust, you can use the warm crust directly from the oven or let it cool while you finish the curd.
- Pack the raspberries into the measuring cup so you have a true 1/2 cup of fruit, not mostly air.
- Fresh or frozen raspberries both work for the filling.
- Cream of tartar is optional and can heighten the tartness of the lemon filling.
- The filling is moist, so confectioners’ sugar melts quickly—dust just before serving.
- This recipe was inspired by approaches from Serious Eats and Cook’s Illustrated for perfectly set lemon bars.
