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If you like buttery shortbread and raspberry jam, these raspberry jam bars are hard to resist. A layer of tangy raspberry jam is tucked between a tender shortbread crust and a crumbly lemon-scented topping, all made from the same simple dough.
They’re easy enough for a weekend baking project, travel well, and make a great addition to a cookie tray, brunch spread, or afternoon coffee break.
Here’s Why This Raspberry Jam Bars Recipe Works
The dough does double duty: I like using one shortbread mixture for both the crust and topping. It keeps the prep simple, and the reserved crumbs bake into a tender, buttery finish over the jam.
Lemon brightens the flavor: The zest goes into the shortbread, and a little lemon juice loosens the raspberry jam. That small amount of acidity makes the filling taste brighter.
The crust gets a head start: Pre-baking the crust gives it time to set before the jam is added, creating a tender, buttery shortbread instead of a soft, doughy bottom.
Simple pantry ingredients: These bars come together with a handful of baking staples and a jar of raspberry jam, making them an easy dessert to whip up without a special trip to the store.
Ingredient Notes
Butter: Use softened butter, not melted. It should mix easily with the sugar but still be cool enough to help the crumb mixture hold its shape.
Granulated sugar: Just enough sugar sweetens the shortbread without making the bars taste candy-sweet once the jam is added.
Lemon zest: The zest flavors the crust and topping without adding extra moisture.
All-purpose flour: Measure the flour carefully. Too much flour can make the crust dry and the topping sandy instead of crumbly.
Raspberry jam: Use a jam you like eating on its own. If it is very thick, warm it briefly so it spreads without pulling up the hot crust. My Homemade Strawberry Jam is another delicious option and works well in these bars.
Lemon juice: Stirring lemon juice into the jam gives the filling a cleaner raspberry flavor and makes it easier to spread.
Recipe Tips
Chill the crust before baking: A quick 10-minute chill firms the butter, helping the shortbread hold its shape and bake up tender instead of shrinking.
Press the crust firmly: Use the bottom of a measuring cup or glass to press the crust into an even layer. A well-packed crust holds together better after baking.
Leave a small border: Spread the jam to within about ¼ inch of the edges to help prevent it from bubbling over during baking.
Create larger crumb clusters: Pinch some of the reserved crumb mixture together before sprinkling it over the jam for a more rustic-looking topping with extra texture.
Cool completely before chilling: Let the bars cool to room temperature before refrigerating. This gives the jam time to begin setting and helps prevent condensation from softening the topping.
If you enjoy buttery shortbread desserts, you’ll also love my Oatmeal Shortbread as well.
Frequently Asked Questions
Chilling gives the jam time to firm up. If you slice the bars while they are still warm or soft, the filling can run and the crumb topping may break apart.
The most common reason is too much flour. Spoon the flour into the measuring cup and level it off, or use the gram measurement for the most consistent texture.
Raspberry Shortbread Bars
These raspberry shortbread bars are easy to make and perfect for everything from holiday cookie trays to an afternoon treat with coffee. The lemon brightens the raspberry jam while the buttery crumb topping adds just the right amount of richness.
You’ll also love my Lemon Bars with their tangy citrus filling and buttery shortbread crust.
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Raspberry Jam Bars
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Ingredients
For the Crust and Crumble Topping
- 12 tablespoons butter, softened, 170 grams
- ⅓ cup granulated sugar, 67 grams
- ¾ teaspoon salt
- Zest of 2 lemons
- 1 ¾ cups all-purpose flour, 210 grams
For the Jam Filling
- ¾ cup raspberry jam
- 1 tablespoon fresh lemon juice
Instructions
- Heat the oven to 350°F. Line an 8×8-inch metal pan with parchment paper or foil, leaving an overhang for easy removal. Lightly coat with nonstick spray.
- In a mixing bowl, stir the softened butter, sugar, salt, and lemon zest together with a spoon or electric mixer until smooth and creamy.
- Add the flour and stir just until large, soft crumbs form. The mixture will look crumbly but should hold together when squeezed.
- Scoop out about ¾ cup of the crumb mixture and set it aside for the topping.
- Firmly press the remaining mixture into an even layer in the bottom of the prepared pan, making sure to reach the corners.
- Place the pan in the freezer for 10 minutes to chill the crust before baking.
- Bake for 15 to 20 minutes, until the surface looks dry and the edges are just beginning to turn golden.
- While the crust bakes, stir the lemon juice into the jam until smooth. If the jam is very thick, warming it in the microwave for 10 to 15 seconds can make it easier to spread.
- When the crust comes out of the oven, spread the raspberry jam evenly over the hot crust, leaving a small border around the edges.
- Sprinkle the reserved crumb mixture evenly over the jam. Gently squeeze some of the crumbs together to create a few larger clusters for extra texture.
- Return the pan to the oven and bake for 22 to 28 minutes, until the topping is lightly golden and the jam is bubbling around the edges.
- Let the bars cool completely at room temperature, then refrigerate for at least 2 hours to allow the jam to firm up for clean slices.
- Use the parchment overhang to lift the bars out of the pan before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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