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 Lichty

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

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

  3. 5 stars
    Works out really well and it is easy to clean up. It tastes like a light cheese cake wich is perfect for a summer day 

  4. 5 stars
    loved this dessert. Unfortunately my crust had to much butter & I got some egg white in my egg yolks. They still tasted delicious.

  5. My husband, son and I absolutely loved these bars. We live in Michigan and I bake with local fruit all summer-long, and freeze a lot of it for the winter time. The consensus was that this was the best recipe I have ever baked. We are going to eat half and freeze half. I now wish I had made a double batch.

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