Lemon Raspberry Shortbread Bars Recipe (Buttery, Bright & Beautiful!)

These bars taste like sunshine and cozy Sunday baking had a baby. ☀️💕

The buttery almond shortbread crust + sweet-tart lemon-raspberry filling = absolute dessert magic. I made these for a spring baby shower last year, and they disappeared off the tray — even the non-dessert people were sneaking seconds.

They’re light, zesty, and beautiful enough for entertaining, but simple enough to bake on a lazy weekend afternoon. Plus, they’re made with real ingredients — no refined sugar, no junk, and just the right amount of natural sweetness.

Perfect for Easter, Mother’s Day, or just when you want to bake something pretty that doesn’t leave you feeling heavy.

🍋 Ingredients:

For the shortbread crust:

• 1 cup almond flour

• ½ cup coconut flour or white whole wheat flour

• ¼ cup maple syrup or honey

• ¼ cup melted coconut oil or butter

• 1 tsp vanilla extract

• Pinch of sea salt

For the lemon raspberry filling:

• 2 eggs

• ⅓ cup fresh lemon juice

• Zest of 1 lemon

• ¼ cup maple syrup or honey

• 1 tbsp arrowroot starch or cornstarch

• ¾ cup fresh raspberries (can use frozen, see tips)

Optional topping:

• Powdered monk fruit or coconut sugar for dusting

• Extra lemon zest or raspberry bits

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.

2. Make the crust: In a bowl, mix almond flour, coconut flour, melted oil, maple syrup, vanilla, and salt until crumbly. Press evenly into the pan and bake for 10–12 minutes, until lightly golden.

3. Make the filling: In another bowl, whisk together eggs, lemon juice, zest, sweetener, and starch until smooth.

4. Add the raspberries: Gently fold in fresh raspberries (if using frozen, toss with a little extra starch to prevent too much bleeding).

5. Assemble & bake: Pour filling over the warm crust. Bake for 18–22 minutes, or until the center is just set.

6. Cool completely, then chill in the fridge for at least 1 hour before slicing. Dust with powdered monk fruit or coconut sugar if desired.

🍴 Sarah’s Notes & Tips:

• Want a stronger lemon punch? Add a few drops of lemon extract or a little extra zest.

• Frozen raspberries: Toss with a bit of arrowroot before folding in to prevent sogginess.

• Dairy-free? Use coconut oil instead of butter in the crust.

• Store it: Keep in the fridge for 4–5 days, or freeze slices for a make-ahead treat!

Flavorful Conclusion:

These Lemon Raspberry Shortbread Bars are a little bit elegant, a little bit rustic, and totally addicting. The buttery crust, bright citrus, and juicy berries just work — and every bite feels like a little moment of sunshine. 🌼

Make them for your next gathering or just for you — because you're worth a pretty little treat that makes you smile. 💛