Name: Lemon Raspberry Bars
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 bars
Cuisine: American

Organically Addison Verified

October 12, 2025

12 Ingredients

EASY

These lemon raspberry bars feature a rich, buttery shortbread base and a thick filling bursting with lemon and raspberry flavors! They are a bright, fresh, and tangy treat for the spring and summer. Think of them as a fun twist on classic lemon squares, with an abundance of raspberry goodness!

From the Cook

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Lemon Raspberry Bars

Organically Addison Verified

Ingredients

bars

WarningMilk and 4 other allergens identified

Instructions

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Instructions

First, preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square pan with parchment paper.

Make the shortbread crust layer. In the bowl of a stand mixer, add the softened butter, sugar, vanilla, and lemon zest. Beat for 1 minute or until combined.

Then, add in the gluten free flour. Stir until a thick dough forms.

Press this dough into an even layer in the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown and the middle is set.

While the shortbread is baking, make the filling. In a bowl, combine the gluten free flour and sugar. Stir together.

Then, stir in the eggs, mashed raspberries, lemon juice, and lemon zest. Stir together.

Once the shortbread is done baking, remove from the oven. Pour the filling mixture on top.

Bake for 20 minutes or until the middle is mostly set.

Finally, remove the pan from the oven. Allow the bars to cool completely before slicing and serving. To speed this up, chill in the fridge. Garnish with powdered sugar, slice into bars, and enjoy!

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About the Cook

Organically Addison

Hello, my name is Addison! I am a gluten free food blogger, food photographer, and founder of Organically Addison. I have been blogging for 5 years and now operate 4 websites! In 2024, I launched Sweet Addison’s and became a food brand founder. Sweet Addison’s specializes in creating gourmet gluten free dairy free desserts with nationwide shipping.