Raspberry Lemonade Squares Recipe

This Raspberry Lemonade Squares recipe pairs a crisp, butter-soaked shortbread crust with a tangy raspberry lemonade filling for a bright, crowd-pleasing dessert. Featured on Flour Power, hosted by Jessica McGovern, these squares deliver a sunny balance of tart and sweet with a polished finish—perfect for gatherings, brunches, or a cheerful afternoon treat.

The Inspiration

Inspired by the simple elegance of lemon bars and the vibrant punch of fresh raspberries, this dessert updates a classic with a fruity, zingy twist. The method keeps the shortbread as a reliable foundation while introducing a citrusy raspberry filling that bakes to set perfectly in a 9×9 pan. It reflects Jessica McGovern’s Flour Power style: approachable techniques that yield show-stopping results, with a clean, fruity aroma and a refined presentation.

Ingredients

Shortbread crust

• ¾ cup (180 ml) butter, room temperature
• ½ cup (120 ml) sugar
• 1 ½ cups (360 ml) flour
• 3 tablespoons (45 ml) cornstarch
• ½ teaspoon (2.5 ml) salt

Raspberry lemonade filling

• 1 cup (240 ml) fresh raspberries
• 5 eggs
• 2 egg yolks
• 2 cups (480 ml) sugar
• ¾ cup (180 ml) fresh lemon juice (juice of 4-5 lemons)
• 1 tablespoon (15 ml) lemon zest (zest of 1 lemon)
• ¼ teaspoon (1 ml) salt
• ½ cup (120 ml) flour
• Icing sugar, to decorate
• Lemon zest curls, to decorate

Method

• Let’s get baking!

For the shortbread crust

• Preheat oven to 350 F (175 C).
• Add butter and sugar to a bowl and cream until light and fluffy.
• To a separate bowl, add flour, cornstarch, and salt and whisk to combine. Add dry ingredients to butter mixture and mix together at medium speed until mixtures resembles large crumbs.
• Press mixture into a 9-inch x 9-inch (22 cm x 22 cm) baking pan lined with parchment paper. Bake for 15-18 minutes or until light brown in colour.
• Let cool.
• For the filling
• Place a sieve over a small bowl and press raspberries through sieve, collecting the juice in the bowl. Set aside.
• In a separate bowl, whisk eggs, egg yolks, and sugar together until frothy. Add lemon juice, lemon zest, raspberry juice, and whisk until combined. Sprinkle in flour and stir to combine.

To finish

• Pour filling over the cooked shortbread crust. Reduce heat of oven to 325 F (160 C) and bake for 45 minutes or until filling has set.
• Let cool, then chill in the refrigerator for at least 1 hour.
• Cut into squares and arrange on a platter. Dust with icing sugar and top each piece with a twist of lemon zest.

Serving Suggestions

These Raspberry Lemonade Squares are ideal for brunches, afternoon tea, or a bright dessert at a spring or summer gathering. Slice into neat squares and arrange on a platter with a few extra lemon zest curls for a fresh, sunlit presentation.

Pair with sparkling water with a splash of lemon or a light dessert wine to echo the citrus notes. For a more casual serve, offer alongside a dollop of whipped cream or a light berry coulis to amplify the fruity brightness.

The balance of buttery shortbread and tart filling makes them versatile enough to complement both tea-time snacks and dessert courses, ensuring they look as good as they taste on your table.

Final Thoughts

The Raspberry Lemonade Squares recipe from Flour Power showcases how a familiar shortbread base can support a lively, lemon-kissed filling for a bright, crowd-pleasing dessert. Jessica McGovern’s approach emphasizes clean technique, precise timing, and elegant presentation, making this a strong candidate for searches around “raspberry squares,” “lemon bars with raspberry,” and “shortbread bars with fruit filling.” The recipe also lends itself to seasonal plating and gifting, enhancing its long-tail potential.