These Lemon Raspberry Bars are a burst of sunshine in every bite, combining zesty lemon and sweet-tart raspberries for a perfect balance. With a buttery, crumbly crust and a creamy, tangy filling, each layer offers a delightful contrast of textures. Ready in just 40 minutes, they’re an effortless treat that feels indulgent yet refreshing.
Packed with bright, citrusy flavor and a hint of berry sweetness, these bars are as vibrant as they are delicious. The golden crust melts in your mouth, while the smooth filling delivers a luscious, velvety finish. Whether for a quick dessert or a midday pick-me-up, these bars are sure to brighten your day with their irresistible charm.
Ingredients for Lemon Raspberry Bars
- Crust:
- 1½ cups graham cracker crumbs
- 6 Tablespoons salted butter, melted
- ¼ cup sugar
- 1 lemon, zested
- Filling:
- 2 large eggs, just yolks
- 14 ounces fat free sweetened condensed milk (1 can)
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 6 ounces fresh raspberries (or frozen, just thaw them)
Step-by-Step Instructions
- Preheat the oven to 350°F. Spray an 8×8″ baking dish with cooking spray and set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until the crumbs are evenly moist.
- Press the crust mixture into the prepared pan, ensuring it’s evenly distributed and pressed about one inch up the sides of the pan.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool to room temperature.
- While the crust is cooling, combine the egg yolks and condensed milk in a bowl, mixing until well combined.
- Stir in the lemon juice and lemon zest. Mix until the filling begins to slightly thicken.
- Gently fold in the raspberries, being careful not to break them.
- Pour the lemon raspberry filling evenly over the cooled crust.
- Bake for 15 minutes, or until the filling is just set.
- Cool to room temperature, then refrigerate for at least one hour before serving.
- Once chilled, cut into bars and serve. Store any leftovers in the refrigerator for up to five days.
Storage and Reheating Tips
These Lemon Raspberry Bars are best stored in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them for up to two months. To freeze, place the bars in a single layer on a baking sheet until firm, then wrap them individually in plastic wrap and store in a freezer-safe bag. Thaw in the fridge overnight before serving. If you prefer a slightly firmer texture, let them sit at room temperature for 10-15 minutes before enjoying.
Serving Suggestions
For an extra touch of elegance, dust the bars with a light sprinkle of powdered sugar before serving. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. If you’re serving these at a gathering, consider garnishing with a few fresh raspberries and a sprig of mint for a pop of color and freshness.
Recipe Variations
Feel free to get creative with this recipe! Swap out the raspberries for blueberries or blackberries for a different berry twist. If you prefer a tangier flavor, increase the lemon juice to ¾ cup and reduce the sweetened condensed milk slightly. For a nuttier crust, replace half of the graham cracker crumbs with finely ground almonds or walnuts.
Time-Saving Tips
To save time, use a food processor to quickly crush the graham crackers into fine crumbs. You can also prepare the crust and filling the night before, then assemble and bake the bars the next day. If you’re short on time, skip the chilling step and serve the bars at room temperature—they’ll still be delicious, just a bit softer.
Common Questions
Can I use frozen raspberries? Yes, just make sure to thaw and drain them well to avoid excess moisture. Can I make these gluten-free? Absolutely! Substitute the graham cracker crumbs with a gluten-free alternative, like gluten-free cookies or oats. What if I don’t have fresh lemons? Bottled lemon juice works in a pinch, but fresh lemon juice and zest will give the best flavor.
Lemon Raspberry Bars Recipe
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 6 Tablespoons salted butter, melted
- ¼ cup sugar
- 1 lemon, zested
Filling
- 2 large eggs, just yolks
- 14 ounces fat free sweetened condensed milk, 1 can
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 6 ounces fresh raspberries you could use frozen, just thaw them
Instructions
- Preheat the oven to 350F. Spray a 8×8″ baking dish with cooking spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
- Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
- Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
- Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.
- Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
- Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.