Lemon and raspberry bars

Name: Lemon and raspberry bars
Cuisine: European, British
Ingredients: 130g plain flour; 60g icing sugar, plus extra for dusting; ¼ tsp flaked sea salt; 2 tsp lemon zest; 1½ tbsp lemon thyme leaves, roughly chopped, plus extra sprigs to garnish; 120g unsalted butter, fridge-cold, cut into 1cm cubes; 40g flaked almonds, toasted; 3 large eggs; 6 egg yolks; 250g caster sugar; ½ tsp flaked sea salt; 6-7 lemons, finely grated to get 2 tbsp zest, then juiced to get 170ml; 100g unsalted butter, at room temperature, cut into 1cm cubes; 70g raspberries, halved lengthways

Instructions

Dotting these bars with halved raspberries before baking gives them a dramatic appearance, but the berries do tend to weep into the curd the longer they sit, so I suggest doing this only if you are serving them on the day (and remember, they need four hours to chill). If you make the bars a day ahead, leave the raspberries out until the end and top the lemon bars just before serving.

Updated at: Sun, 07 Jun 2026 08:39:46 GMT