Lemon Raspberry Swirl Bars
There’s something magical about the combination of tart lemon and sweet raspberries. These bars take that classic pairing and transform it into something that’s both beautiful and delicious.
The marbled pink swirls make them look fancy enough for special occasions, but they’re simple enough to whip up whenever you want to brighten someone’s day.
Made with real fruit and fresh lemon juice, they’re a step above your average lemon bar!
Why You’ll Love This Recipe
These bars strike the perfect balance between sweet and tart. The shortbread crust stays crisp even after days in the fridge, while the creamy lemon filling has just the right amount of zing.
The raspberry swirls don’t just look pretty—they add bursts of berry flavor that make these bars stand out from standard lemon bars.
Plus, you can make them ahead of time, and they’ll keep well for several days.
Ingredients You’ll Need
For the crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
For the filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- 2 tablespoons lemon zest
For the raspberry swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
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How to Make Lemon Raspberry Bars
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- Make the crust: In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture looks like coarse sand. Press firmly into the prepared pan. Bake for 20 minutes until light golden.
- While the crust bakes, prepare the raspberry swirl: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down (about 5 minutes). Strain through a fine-mesh sieve. Whisk in cornstarch and set aside.
- Make the lemon filling: Whisk together eggs, sugar, flour, lemon juice, and zest until smooth.
- Pour the lemon filling over the hot crust. Drop spoonfuls of the raspberry mixture over the lemon filling. Use a knife to gently swirl the raspberry into the lemon filling, creating a marbled pattern.
- Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.
Store these bars in an airtight container in the refrigerator for up to 5 days.
You can also freeze them for up to 3 months. Just thaw overnight in the fridge before serving.
Recipe Notes
- Make sure your lemons are at room temperature before juicing – you’ll get more juice this way
- Don’t skip the parchment paper lining – it makes removing the bars much easier
- If you can’t find fresh raspberries, thawed frozen ones work just as well

Lemon Raspberry Swirl Bars
These Lemon Raspberry Bars combine a buttery shortbread crust, a tangy lemon filling, and a gorgeous raspberry swirl for a perfect balance of sweet and tart. The vibrant marbled pattern makes them as stunning as they are delicious!
- Total Time: 0 hours
- Yield: 16 bars
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- Make the crust: In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture looks like coarse sand. Press firmly into the prepared pan. Bake for 20 minutes until light golden.
- While the crust bakes, prepare the raspberry swirl: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down (about 5 minutes). Strain through a fine-mesh sieve. Whisk in cornstarch and set aside.
- Make the lemon filling: Whisk together eggs, sugar, flour, lemon juice, and zest until smooth.
- Pour the lemon filling over the hot crust. Drop spoonfuls of the raspberry mixture over the lemon filling. Use a knife to gently swirl the raspberry into the lemon filling, creating a marbled pattern.
- Bake for 25-30 minutes, or until the filling is set and doesn’t jiggle when gently shaken.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.
Notes
- Make sure your lemons are at room temperature before juicing – you’ll get more juice this way
- Don’t skip the parchment paper lining – it makes removing the bars much easier
- If you can’t find fresh raspberries, thawed frozen ones work just as well
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes