Raspberry Lemon Squares


IMG_8251My Raspberry Lemon Squares, are a slight rift on the traditional lemon bar, through the simple inclusion of raspberry puree into the raw lemon curd – it’s that easy!  As I am slowly starting to turn my mind toward Spring, I thought that this would be a fun recipe to share.  For some reason, I’ve always linked Easter with lemons, probably a combo of needing that bright, energizing vitamin C after a long dreary Winter and it’s beautiful pale yellow hew that sets off the dreamiest of meringue pies.  I thought that this could be a fun seasonal alternative.  After all, who doesn’t like a little more pink in their lives? Or maybe something that’s just a little different?  Possibly, different enough, to bring a little joy to your home baking during these trying times?

IMG_8267Recipe is for a 9″x9″ pan.





  • 1 1/2 cup Flour
  • 1/2 cup Powdered Sugar
  • 1/2 cup Butter (1 stick)
  • pinch of Salt
  • 1 tsp Vanilla Extract


  • 1 1/2 cup Sugar
  • 3 tbsp Flour
  • 2 tbsp Lemon Zest
  • 5 Eggs
  • 2/3 cup freshly squeezed Lemon Juice
  • 1/4 cup Raspberry Puree



  1. Preheat the oven to 350 F (~177 C).
  2. Line a 9″x9″ baking pan with well greased aluminum foil.
  3. In a food processor combine all the ingredients for the crust, and pulse them together until a light crumb forms.
  4. Lightly press the crumbs across the bottom of the greased foil.  You don’t need to form it into a firm, solid layer like a pie crust.  It should more closely resemble a crumble topping that’s been slightly pressed in.  It’ll bake into a solid bottom, while pressing it too firmly will make it tough and hard to cut through.
  5. Bake your crust for about 25 minutes.
  6. While your crust is baking, zest and juice, your lemons.
  7. In a mixing bowl whisk together the flour and sugar.
  8. Whisk in the lemon zest.
  9. Pass your eggs through a sift and into the mixing bowl.  This step keeps the tougher clumps of protein from getting into the bars, but you might need to use a spoon to help things along.
  10. Add the lemon juice and raspberry puree.
  11. Whisk it all together until well combined.
  12. Pour the filling into the baked crust.  Do not cool the crust before adding the filling.  You should just pull the crust from the oven, pour in the filling, and return it to the oven.
  13. Bump the temperature down to 325 F (~163 C)., and bake the bars for 25 minutes.
  14. Allow the bars to cool fully, preferably overnight, before cutting into them with a hot knife.
  15. Dust with powdered sugar.


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