I have to admit, every time I make this Lemon Raspberry Bars Recipe, my kitchen fills with the most amazing citrus aroma. They’re tangy, sweet, and just perfect for a sunny afternoon treat. I love how easy they are to make, yet they look like something from a fancy bakery.
The combination of tart lemon and juicy raspberries is irresistible. These bars have become my go-to dessert for summer parties and family gatherings. You can also enjoy similar cozy recipes like Easy Tomato Soup with Grilled Cheese for a comforting snack.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs – gives a crunchy, buttery base.
- 6 tablespoons salted butter, melted – adds richness and helps the crust hold together.
- 1/4 cup sugar – balances the tartness of the lemon.
- Zest of 1 lemon – enhances the citrus flavor.
For the filling:
- 2 large egg yolks – create a creamy texture.
- 14 oz sweetened condensed milk – makes the filling smooth and naturally sweet.
- 1/2 cup fresh lemon juice – fresh juice gives the best tart flavor.
- 1 teaspoon lemon zest – adds a fragrant punch of lemon.
- 6 oz fresh raspberries – for a fresh, tangy layer of flavor.
Note: This recipe makes several servings, perfect for sharing at parties or enjoying over a few days. If you love layered sandwiches, you might enjoy trying the Gourmet Chicken Salad Sandwich as another easy and satisfying option.
Variations
If you want to mix things up:
- Use dairy-free condensed milk to make it vegan-friendly.
- Swap sugar with a natural sweetener for a lower-sugar option.
- Try blueberries or blackberries instead of raspberries for a different berry twist.
- Add a sprinkle of powdered sugar or a drizzle of white chocolate for extra sweetness.
Cooking Time
- Prep Time: 1 hour 15 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour 30 minutes
Equipment You Need
- 8×8 inch baking pan – for baking the bars evenly.
- Mixing bowls – to combine crust and filling ingredients.
- Spatula – to spread the crust and fold in raspberries gently.
- Zester – for lemon zest, which adds flavor without extra juice.
- Measuring cups and spoons – for precise ingredient amounts.
How to Make Lemon Raspberry Bars
Preparing the Crust
Start by preheating your oven to 350°F and lightly greasing the baking pan. Mix graham cracker crumbs, melted butter, sugar, and lemon zest until moist. Press the mixture firmly into the pan, about an inch up the sides, and bake for 10 minutes. Let it cool to room temperature.
Making the Filling
Whisk the egg yolks and condensed milk until smooth. Add lemon juice and zest, stirring until slightly thickened. Gently fold in the raspberries, being careful not to crush them to keep the filling beautifully pink and textured.
Baking the Bars
Pour the filling over the cooled crust and spread evenly. Bake for 15 minutes or until just set. Allow the bars to cool completely at room temperature, then refrigerate for at least an hour before cutting into squares.
Additional Tips for Making This Recipe Better
- I always use fresh lemons, not bottled juice, for a brighter, tangier flavor.
- I gently fold in the raspberries to avoid turning the filling completely pink.
- I like to press the crust firmly with a spatula so it doesn’t crumble when slicing.
- I refrigerate the bars for at least an hour before serving—it helps them hold their shape perfectly.
How to Serve Lemon Raspberry Bars
These bars are best served chilled. I love adding a light dusting of powdered sugar or a few whole raspberries on top for decoration. You can serve them on a pretty platter at parties, or individually wrapped for a picnic or potluck.
Nutritional Information
Here’s a quick overview of the nutrition in one bar:
- Calories: 103 kcal – a light treat for dessert.
- Protein: 1 g – small protein content from egg yolks.
- Carbohydrates: 12 g – natural sugar from condensed milk and berries.
- Fat: 6 g – from butter and egg yolks, adds creaminess.
Make Ahead and Storage
Refrigeration: Store bars in an airtight container for up to five days. They stay fresh and flavorful.
Freezing: You can freeze individual bars for up to two months. Thaw in the fridge before serving.
Reheating: These bars are best enjoyed cold, but you can let them sit at room temperature for 10–15 minutes before serving if desired.
Why You’ll Love This Recipe
These Lemon Raspberry Bars are more than just a dessert—here’s why:
- Quick and Easy: I love how simple they are to make with minimal ingredients.
- Perfect for Summer: Tart lemon and fresh berries are refreshing on warm days.
- Make-Ahead Friendly: I can prepare them in advance for parties or gatherings.
- Customizable: Easy to swap berries or try a sugar-free version.
- Impressive Dessert: They look fancy but are no-fuss to make, so guests are always impressed.
Lemon Raspberry Bars Recipe
Ingredients
Method
- Start by preheating your oven to 350°F and lightly greasing the baking pan. Mix graham cracker crumbs, melted butter, sugar, and lemon zest until moist. Press the mixture firmly into the pan, about an inch up the sides, and bake for 10 minutes. Let it cool to room temperature.
- Whisk the egg yolks and condensed milk until smooth. Add lemon juice and zest, stirring until slightly thickened. Gently fold in the raspberries, being careful not to crush them to keep the filling beautifully pink and textured.
- Pour the filling over the cooled crust and spread evenly. Bake for 15 minutes or until just set. Allow the bars to cool completely at room temperature, then refrigerate for at least an hour before cutting into squares
Notes
- I always use fresh lemons, not bottled juice, for a brighter, tangier flavor.
- I gently fold in the raspberries to avoid turning the filling completely pink.
- I like to press the crust firmly with a spatula so it doesn’t crumble when slicing.
- I refrigerate the bars for at least an hour before serving—it helps them hold their shape perfectly.