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Lemon Raspberry Bars Recipe
Ben Carraoli

Lemon Raspberry Bars Recipe

I have to admit, every time I make these Lemon Raspberry Bars, 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.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.