Lemon Raspberry Bars

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Raspberry Lemon Bar Recipe

We are less than one week away from the 4th of July. If you are looking for a summer dessert to impress your family and friends, look no further. These lemon raspberry bars will knock everyone’s flip flops off! The bars are beautiful and easy to make, but don’t tell-remember we are trying to impress this holiday:)

Lemon desserts are perfect for summer time. I love making bar treats for holiday celebrations too. They are easy to make, cut, serve, and everyone loves them. These bars have a thick graham cracker crust that is topped with a creamy lemon raspberry filling. The fresh raspberries add a hint of tartness to the luscious lemon filling. The bars are best served chilled and can be made in advance, another bonus. These lemon raspberry bars are a no fuss dessert that everyone will love.

Lemon Raspberry Bars on twopeasandtheirpod.com Love this recipe! Easy to make and perfect for parties or any day!

Lemon Bars

Celebrate the 4th of July with lemon raspberry bars. Everyone at the party will want the recipe for these dreamy lemon raspberry bars. You are welcome to share the recipe or it can be our little secret on how simple these beautiful bars are to make:)

Raspberry Lemon Bar Recipe

Lemon Raspberry Bars

These easy lemon bars are a family favorite! Perfect dessert for parties or any day!
4 from 3 votes
Prep Time
10 minutes
Cook Time
15 minutes

Ingredients

For the crust:

  • 1 1/2 cup graham cracker crumbs
  • 6 tablespoons salted butter melted
  • 1/4 cup sugar
  • Zest of one lemon

For the filling:

  • 2 large egg yolks
  • 1-14 oz. can fat free sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 ounces fresh raspberries

Instructions

  1. Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  5. 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.
  6. *Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

If you like these raspberry lemon bars, you might also like:

Lime Bars from Two Peas and Their Pod
Lemon Bars from Two Peas and Their Pod
Raspberry Crumb Bars from Cooking for Seven
Creamy Lemon Crumb Squares from The Pioneer Woman

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. We were just talking yesterday about the deliciousness of lemon in the summer. Something about it just sucks you in. πŸ˜‰ And, with raspberry? Yeah!

  2. Ironically, I just posted a fruity bar recipe as well! You and I are on the same page.

    These are definitely ideal for the fourth! I may just have to make them!

  3. These look fabulous Maria! I can’t wait for your post about EVO. I was so bummed that I couldn’t make it. I’ve heard from several bloggers that it was awesome. Maybe next year.

  4. I love everything about this! From the graham cracker base, the creamy topping, to the fact that you can easily make it ahead of time. It really is perfect for entertaining! What a great recipe πŸ™‚

  5. Such a pretty photo and these look delish! It was so great to meet you in person at EVO! It was so fun and Utah is awesome! Please keep in touch!

  6. I love any type of citrus dessert, this one looks amazing. I want to make a raspberry dessert next week, this is a great idea, beautiful!

  7. Lemon and raspberry- you can’t get much more summery than that! These look like a delicious picnic treat- thank you for sharing the recipe. πŸ™‚

  8. This looks fabulous! I think I may make some of these tomorrow. I have some raspberries and blackberries that need to be used soon so I may just use both. Yay! I have been trying to figure out how to use them…now I know.

  9. holy freaking destroy my diet recipe!!! I LOVE RASPBERRIES. Heart Heart Heart. Can I just come over and taste one of them.. that way I won’t make a whole batch and eat them all. Amen.

  10. Yum, I adore the combination of lemon and raspberry so these sound perfect to me. Definitely adding them to the list of things to make!

  11. I can taste those just by looking at them. So creamy and sweet and fruity. Raspberries arne’t quite in season yet in these parts, but should be in a couple weeks and I can’t wait to start playing with them.

  12. Ohhh those look amazing! I love raspberry w/ cheesecake – even better if there’s lemon involved! This is why I love summer – berry desserts! πŸ™‚

  13. Mmmm, this is definitely the season for lemons! I have some meyer lemons sitting in the fridge and these sound like a perfect use. Just have to pick up some raspberries now-oh, the sweetness of summer!

  14. These really sound outstanding. They are a perfect finish for a holiday barbecue or picnic. I hope you have a grand holiday. Blessings…Mary

  15. These look amazing! My little sister loves lemon raspberry stuff so I try to make a lemon-raspberry dessert for her every year for her birthday. This one needs to be added to the list!

  16. OK, I’m desperate for a red, white and blue recipe for the 4th of July. I’m thinking of adding in some blueberries to this recipe and calling it patriotic. Please don’t hate me, I’ll link back to you, of course. And as always, my first born child is offered up to you as well. He’s now 28 and requires minimal care.

  17. if you dont want to end up with “pink” and are not the gentlest folder, freeze the raspberries before hand.

  18. Just made these today – glorious! I absolutely love them. Not too sweet, not too tart. And your previous commenter was very right – the addition of lemon zest to the crust really adds a subtle, lovely extra hint of lemon. I’m trying hard to not return to my fridge to eat the rest. Substituting blueberries instead of raspberries would be great as well, I think.

  19. What a beautiful, bright and Summery treat! I recently made lemon icebox pie, which is sort of similar, except you serve it straight from the freezer. I love how you used raspberries in your bars as well.

  20. I made these bars for a picnic yesterday. I doubled the recipe before I realized that I only had one can of sweetened condensed milk. I used 8oz cream cheese instead and they still came out beautiful. I also used blueberries because the grocery store didn’t have any decent fresh raspberries. The texture and taste of the bars made them hit at the bbq!

  21. Those look really terrific Maria! I just love a graham cracker crust and we are starting to get amazing raspberries in Seattle. Nice job and I’m so glad you had fun at the conference!

  22. I made these bars to bring for dessert to a 4th of July recipe this weekend, and WOW! Such a hit! Thanks for sharing such a great recipe that will definitely be put to use again soon.

  23. These were beyond delicious!! Thank you for sharing this recipe, it is a new favorite. I am going to post them on my blog soon and will give you all the credit and link to you. Thanks again!

  24. These are my favorite new summer go-to dessert! Easy, tasty, and gorgeous in my lime green dish πŸ™‚ Thanks!

  25. I came across this recipe (and your cool blog) the other day while I was looking for a new lemony dessert to serve for a casual party. I’m a private chef, and I made these tonight for my clients. Wow…what a delicious (and so easy!) dessert. Rave reviews! A keeper.

    1. Mandy-thanks for stopping by, we hope to see you often. Glad you and your clients enjoyed the bars.

  26. I’m making these for Labor Day but I want to make them in a cupcake tin so everyone can grab their own. Will I need to adjust cooking times much for this?

  27. We just had these for dessert and OMG are they good! Even my very picky DH complimented them a few times and called them “delightful”!

  28. I was just cruising through your recipes and this one made me stop. It looked exactly like the bars our friends brought over for us last weekend, after they had picked our raspberries while we were out of town for a few days. I asked for the recipe and they scanned it for me, but it lost the source info on the bottom during the translation – it’s definitely your recipe. So fun to learn it’s yours – and it’s delicious!

  29. These were very good, lemony and summery. However, I followed the recipe exactly and used an 8×8 pan and only got 9 bars. If I had cut them into 16 as suggested, they would have been very tiny, much smaller than the photos.

  30. I made these with blueberries added for the 4th of July.. I couldn’t stop myself from licking the bowl so I can only imagine how the finished product will taste. Thanks for the great recipe!

  31. The flavor in these is GREAT and the texture if PERFECT! However, I think I will alter the crumb/filling proportions next time I bake these. I saw the use of the 9×9 in the pictures, then read the reviews and saw that the recipe indeed was for a 9×13. The crumbs easily covered the bottom of the 9×13 and the crumb layer was the perfect depth, however, the lemon/filling layer is below 1/2 in. thick. The next time I make these I will probably opt to just use enough crumbs to cover the bottom of a 9×9 or 11×7 with the filling to see if I can get a bit more thickness out of the lemon layer.

  32. I was wondering if I could press the crust into cup cake wrappers to make individual portions or if it would be better to make them whole and just cut squares that I could set down into cupckae wrappers for serving. Thanks in advance for any advice. Wendy

  33. Your style is very unique in comparison to other folks I’ve read stuff from. Thank you for posting when you’ve got the
    opportunity, Guess I’ll just book mark this blog.

  34. I am a huge lemon bar fiend but have never had “creamy” ones like these that are made with condensed milk so I gave them a try. LOVED them! I can never decide if I prefer shortbread crust or graham cracker crust for lemon bars though, next time I make these I might try the shortbread and see how it pairs.

  35. My husband, my mother and myself are all diabetic. How do you think this recipe would be if I used Splenda (or something similar)?

  36. I made these with fresh wild blackberries that were in season and they were amazing! Fabulous recipe! Thanks.


  37. Works out really well and it is easy to clean up. It tastes like a light cheese cake wich is perfect for a summer dayΒ 


  38. loved this dessert. Unfortunately my crust had to much butter & I got some egg white in my egg yolks. They still tasted delicious.

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