Lemon Raspberry Bars
(from Blueberry Kitchen)

FGB1 (1)

Carrying on with the whole ‘whoot whoot, spring is finally here’ theme, we have continued to utilize fresh berries combined with citrus in our baking. You know how sometimes, you bake something and it doesn’t even make it to the table before it’s gone? Happens every time with these lemon raspberry bars which are a bit of work but well worth the effort…

For the crust:

1 cup flour
⅔ cup granulated white sugar
pinch of salt
¼ cup cold butter cut into cubes

For the raspberry layer:

1 cup raspberries
1 tbsp cornstarch
1 tbsp granulated white sugar

For the lemon layer:

zest and juice of 2 lemons
¾ cups granulated white sugar
½ cup flour
3 eggs


To make the crust, put all ingredients into a food processor and pulse until mixture resembles breadcrumbs. Conversely, have a lovely assistant roll up their sleeves and get to work with a fork… Then press the mixture into the bottom of a greased 8” square baking pan and bake at 350 degrees for approximately 15 minutes.

Sprinkle the raspberries with the cornstarch and sugar. Spread evenly over the warm crust. Finally, whisk the lemon juice, zest, remaining sugar, flour and eggs together until no lumps remain and pour evenly over your raspberries. We dare you to be able to beat the cuteness factor of our whisker!


Bake the squares for approximately 30 – 35 minutes or until the lemon layer is cooked through and set or until it smells done. Cool completely before cutting into squares. We have learned that it’s best to take at least one square for yourself before putting them out, trust us on that one! Enjoy!