Raspberry Lemonade Bars Recipe for Soft Tangy Dessert Squares

Raspberry Lemonade Bars Recipe

These raspberry lemonade bars are the kind of dessert that disappears from the potluck table before you get a second look at the pan.

They start with a soft, brownie like lemon base, get studded with fresh raspberries, and finish under a thin layer of lemon raspberry glaze. If you love lemon desserts that taste bright instead of heavy, this is one to save.

Everything you need is right here: the full ingredient list, step by step instructions, storage notes, and a handful of practical tips so your bars come out tangy, tender, and never dry. They also travel well, which makes them a smart choice when you are the one bringing dessert to a gathering.

Sometimes I want a lemon dessert and nothing else will do. That is especially true as the weather gets warmer. For some reason lemon just seems so refreshing when it is hot outside. I have other lemon recipes on the site but these Raspberry Lemonade Bars might just be the best lemon recipe yet! A soft and brownie like lemon bar with fresh raspberries sprinkled inside, with a layer of delicious glaze, these babies are awesome with a capital A! Keep scrolling to see how you can make them.

The original recipe comes from June Albertson Dick at Practically Homemade, where she shares a raspberry lemonade bars recipe that has become a favorite with her readers. She explains that her love of lemons traces back to her mother, who cooked almost everything at home.

Lemonade was the drink she ordered when her family did eat out, and that memory is part of why lemon desserts still feel like a treat.

That same idea runs through these bars. They are refreshing in warm weather, when something cold and tangy sounds better than a heavy slice of cake.

The base is soft and a little dense, closer to a brownie than a light lemon sponge, and that texture is what sets this recipe apart from the lemon bars you may have baked before.

Fresh raspberries are stirred into the batter so you get small pockets of fruit in every bite. The glaze on top adds a second layer of lemon and raspberry flavor without turning the whole pan into a sticky mess. If you enjoy this flavor pairing, our Chocolate Raspberry Crumb Bars take the same berries in a completely different direction.

How to Make Raspberry Lemonade Bars

The base is built much like the Lemon Poppy Seed Bars also found on the site, so if you have made those, this will feel familiar. In a large bowl, combine the softened butter, granulated sugar, eggs, lemon juice, salt, and lemon zest.

A hand mixer makes quick work of it, though mixing by hand works too. Add the all purpose flour and mix until just combined, then stir the fresh raspberries in by hand.

Pour the batter into the prepared pan and spread it into an even layer.

There is nothing fussy about the method. The whole thing comes together in one bowl before it ever hits the pan, and the glaze is a simple whisk and pour once the bars have cooled.

What matters most is restraint: stop mixing when the flour disappears, and pull the pan from the oven while the center still looks just barely set.

Can I use Frozen Raspberries for my Raspberry Lemonade Bars?

Yes, frozen raspberries work. Chop them slightly and stir them into the batter while they are still frozen. The reason is simple. Thawed berries release juice and turn the batter pink, while frozen ones hold their shape long enough to bake into the bars as distinct pieces of fruit.

Once the batter is ready, pour it into an 8×8 square pan that has been sprayed with nonstick spray or lined with parchment paper. Bake at 350 degrees for around 25 minutes, until the edges are brown and the middle is set.

Do not overbake, because that brownie like texture is the whole point. Let the bars cool completely before you go anywhere near the glaze.

How to make a Lemon Raspberry Glaze with Raspberry Jam

While the bars cool, whisk together the glaze ingredients: powdered sugar, seedless raspberry jam, lemon juice, and lemon zest. The consistency should be thin enough to spread easily and thick enough to hold its place on top of the bars. Pour it over the completely cooled bars and spread it into an even, thin layer.

If you lined the pan with parchment paper, lift the whole slab out for cleaner cutting. Otherwise, cut the bars right in the pan. Either way, give the glaze time to set before you slice, or it will run down the sides of every square.

5 Tips for Making the BEST Raspberry Lemonade Bars

1. Zest the whole lemon first. Both the batter and the glaze call for lemon zest and lemon juice. Zest the lemon before you cut it in half for juicing, and you only handle the fruit once.
2. Do not overmix after the fruit goes in. Stir the raspberries in by hand and break them up slightly as you go. You want chunks of fruit in the batter, not a uniformly pink mixture.
3. Do not overbake. Overbaking dries the bars out and turns that soft, tender crumb into something closer to a cookie. Take them out when the edges are brown and the middle is set.
4. Cool completely before glazing. If the bars are still warm, the glaze melts into the top instead of sitting on it.
5. Let the glaze set before cutting. Give it at least 20 minutes. The bars slice cleanly and the glaze stays where it belongs instead of running everywhere.

Once they are set, these bars have a soft lemon base, plenty of fresh raspberries, and a thin layer of icing that ties it all together. If you like the lemon and raspberry combination, our Lemon Raspberry Cookies are another easy way to use up the rest of that lemon.

Ingredients

For the bars

• ½ cup butter, softened
• ¾ cup granulated sugar
• 2 eggs
• 1 Tablespoon lemon juice
• ¼ teaspoon salt
• ½ lemon, zested
• ¾ cup all purpose flour
• ¾ to 1 cup fresh raspberries

For the glaze

• 1 cup powdered sugar
• 1 Tablespoon seedless raspberry jam
• 1 Tablespoon lemon juice
• ½ lemon, zested

The raspberry amount is flexible on purpose. Use ¾ cup for a lighter scattering of fruit, or a full cup if you want raspberries in nearly every bite. Softened butter is important here, so leave it out on the counter for a bit before you start.

Instructions

1. Make the batter and bake. Preheat the oven to 350 degrees. Prepare an 8×8 square pan by spraying it with nonstick spray or lining it with parchment paper. In a large bowl, combine the butter, sugar, eggs, lemon juice, salt, and zest. Mix by hand or with a hand mixer. Add the flour and mix until just combined. Add the fresh raspberries and stir them in by hand, breaking them up slightly as you go. Pour the batter into the prepared pan and spread it into an even layer. Bake for around 25 minutes, until the edges are brown and the middle is set. Do not overbake. You want the texture to be like that of a brownie. Let the bars cool completely.
2. Glaze and cut. While the lemon bars are cooling, combine the glaze ingredients and whisk them together. Pour the glaze over the cooled bars and spread it into an even layer over the top. Let the glaze set up for at least 20 minutes. Cut into squares and serve.

If you used parchment paper, lift the cooled slab out of the pan before slicing. A sharp knife, wiped clean between cuts, gives you the neatest squares and keeps the glaze from smearing.

Notes

Store the bars in an airtight container at room temperature or in the refrigerator. Chilled bars firm up a little, which some people prefer, while room temperature bars stay soft and brownie like. If you are taking them to a gathering, keep them in a single layer or separate layers with parchment so the glaze stays smooth.

A few reminders worth repeating, since they make or break this recipe:

• Cool the bars fully before glazing.
• Do not overbake the base.
• Use frozen raspberries straight from the freezer if fresh ones are out of season, and chop them slightly first.

If the middle still looks slightly soft when you pull the pan out, that is usually right where you want it. The bars firm up as they cool.

Recipe details

This recipe comes together quickly, with about 5 minutes of prep and roughly 25 minutes in the oven. The batch makes 12 servings, which is a good size for a small gathering or a dessert tray with a few other options.

Nutrition per bar, based on the source recipe:

These bars are best the day they are made, though they hold up nicely for a couple of days in the refrigerator. Bring them out a few minutes before serving if you prefer that soft, tender texture.

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Raspberry Lemonade Bars Recipe These raspberry lemonade bars are the kind of dessert that disappears from the potluck table before you get a second look at the pan. They start with a soft, brownie like lemon base, get studded with fresh raspberries, and finish under a thin layer of lemon raspberry glaze.

• Total Time: 30 min
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

½ cup butter, softened
¾ cup granulated sugar
2 eggs
1 Tablespoon lemon juice
¼ teaspoon salt
½ lemon lemon zest, zested
¾ cup all purpose flour
¾–1 cup fresh raspberries
Glaze
1 cup powdered sugar
1 Tablespoon seedless raspberry jam
1 Tablespoon lemon juice
½ lemon lemon zest, zested

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Instructions

1-Preheat oven to 350 degrees: Preheat oven to 350 degrees. Prepare an 8×8 square pan by spraying it with non-stick spray {or lining it with parchment paper}. In a large bowl combine butter, sugar, eggs, lemon juice, salt and zest. You can mix it by hand but I used a hand mixer. Add flour and mix until just combined. Then add fresh raspberries and stir in by hand. Pour into prepared pan and spread into an even layer. Bake for around 25 minutes or until edges are brown the middle is set. Do not over bake, you want the texture to be like that of a brownie. Let it cool.
2-While the lemon bars are cooling, combine: While the lemon bars are cooling, combine the glaze ingredients and whisk them together. Pour it over the cooled bars and spread out into an even layer over the top. Let the glaze set up for at least 20 minutes. Cut into squares and serve.

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• Prep Time: 5 min
• Cook Time: 25 min
• Method: bake

Nutrition

• Calories: 203kcal
• Sugar: 24g
• Sodium: 121mg
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 48mg