Are you a fan of the sweet, zesty and tangy? Give these refreshing Raspberry Lemon Squares a go and I am sure you can’t go back! Each bite comes with a nice buttery crust, zesty lemon curd layer and a tangy raspberry layer. Then, top it off with powdered sugar for a light touch of sweetness.

My inspiration for these Raspberry Lemon Squares is my recent obsession with Raspberry and Lemon. There’s just something so magical mixing two tangy fruits together. However, these two fruits have slight differences that complement so well. For a start, Raspberry is more tart and tangy while the Lemon is zestier.

Together, they provide such an interesting and fruity combination of flavours that is irresistible.

Video coming soon!

However, and truth to be told, these are not the easiest to make. Firstly, you will need to put in some elbow grease for that buttery crust at the bottom. Then, you will have to set the lemon curd layer, before baking the raspberry layer. Nonetheless, I can assure you that the labour for these Raspberry Lemon Squares is worth it. Additionally, every single bite is extremely tasty and rewarding.

Furthermore, there are some short cuts you can deploy here to make an equally tasty bake. For a start, you can use ready made Raspberry Puree or ready-made pie filling as a finish. Secondly, you can use appliances such as a juicer to prepare the lemon juice. For myself, I did everything manually and it did take up quite the couple of hours during the noon!

I would also like to share that you can be flexible in deciding the proportion of ingredients. You can alter the amount of lemon juice (sourness), raspberry (tartness) and sugar (sweetness)! It’s all to your liking and I am placing the recipe here for your reference.

Without further ado, the recipe (and video)!

Raspberry Lemon Squares
by Javier Tan August-06-2023

These mouthwatering, zesty and tangy Raspberry Lemon Squares are sure to be the talk of any get together! They taste absolutely amazing!


For the Crust:

  • 1/2 Cup or 120g of Unsalted Butter, Cold and chopped into Cubes
  • 1 Cup or 120g of Plain Flour
  • 1/4 Cup or 30g Powdered Sugar
  • Pinch of Salt

For the Lemon Mixture + Raspberry Layer:

  • 3 Large Eggs, weighing 60g inclusive of shell, Room Temperature
  • 1/3 Cup or 80ml of Lemon Juice (Approx 2 lemons)
  • 2/3 Cup or 125g of Granulated White Sugar
  • 1/4 Cup or 30g of Plain Flour, Sifted
  • Lemon Zest from 1 Lemon
  • Approx 1/2 Cup – 3/4 Cup of Raspberry Puree (ready made works well too!)

Topping (Optional):

  • Powdered Sugar, sifted


  1. Preheat your oven to 180 degrees C / 350F and line your 8″ x 8″ baking tray with parchment paper.
  2. Firstly, prepare the crust by combining the dry ingredients and mix until well-distributed.
  3. Add in the cold, cubed butter and cut the butter into the dry ingredients using a pastry blender or two forks until you form coarse crumbs (refer to video). Work fast to minimize melting of butter.
  4. Transfer to the baking tray and form a single layer before baking for 16 – 18 minutes or golden brown.
  5. Meanwhile, prepare the lemon filling by combining three eggs and sugar. Then, whisk in the lemon juice.
  6. Next, whisk in the sifted flour until no more clumps of dry flour can be observed.
  7. Pour the lemon mixture to the slightly cooled crust (approx 5 mins).
  8. Bake for another 12 – 15 minutes until lemon layer has set. Then, top it off with the raspberry layer immediately.
  9. Finally, bake for another 7 – 10 minutes or until the raspberry layer has set.
  10. Serve when ready! You can top it off with powdered sugar 5 minutes before serving as well and after the squares have cooled.


  • Prep time: 40
  • Cook time: 1 hour
  • Total time: 1
  • Yield: 1 Tray of Mouthwatering Raspberry Lemon Squares


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 5 days, stored in refrigerator!
  3. Feel free to ask if you need help!

– Bakeomaniac, Javier Tan