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Lemon and Raspberry Bars

Lemon and Raspberry Bars

Here at Hill St HQ we’re big fans of anything citrus so it’s no surprise we’re a little bit obsessed with these Lemon & Raspberry Bars. Simple and easy, they’re the perfect addition to any picnic or party.

Bake time: 50 minutes 

What you'll need:

Base layer:

  • 1x Hill St Vanilla Base (set 3 tbsp aside)
  • 150g room temperature butter (or a dairy free alternative such as Nuttelex)
  • 1 egg 

Lemon and Raspberry layer: 

  • 4 eggs
  • 2 lemons, zested
  • 3 tbsp Hill St Vanilla Base 
  • 2/3 cup icing sugar
  • 3/4 cup lemon juice, approx. 3 lemons 
  • 2/3 cup fresh or frozen raspberries 


  • Pre-heat oven to 175 degrees fan bake.
  • Pour Hill St Vanilla Base into a large bowl.
  • Beat softened butter and egg together. Set aside 3 tbsp of the Hill St Vanilla Base. Mix in the rest of Hill St Vanilla Base with the butter and egg until a dough forms. Place on a sheet of baking paper and place another sheet on top. Use a rolling pin to roll out into a square, to fit the base of a 20x20cm baking tin. Remove the top layer of paper and transfer into the baking tin.
  • Bake for 20 minutes, until golden. Remove from oven.
  • Beat eggs, lemon zest, 3 tbsp of Hill St Vanilla mix, icing sugar and lemon juice on a high speed.
  • Pour lemon topping over the hot base and carefully drop raspberries into the mixture. Bake with topping for 20 minutes. 
  • Let slice cool on bench and put in the fridge for 2 hours to set.
  • Once set, cut into bars and store in an airtight container in the fridge.
  • The bars should last up to one week in the fridge if stored correctly.


Lemon and Raspberry bars

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