These raspberry lemon bars have a buttery shortbread crust and a creamy lemon filling with fresh raspberries. They’re a bright, tangy dessert perfect for spring and summer.
Made with egg yolks and sweetened condensed milk, the filling is smooth, rich, and creamy while still perfectly tart from the lemon juice.
The raspberries add little bursts of fruity flavor throughout the bars. All of that sits on top of a buttery shortbread crust that holds everything together beautifully.
If you’re craving something tart and sweet, these bars have your name on it.
Why You’ll Love These Lemon Raspberry Bars
These lemon raspberry bars are bright, creamy, and perfectly balanced between sweet and tart.
- Bright lemon flavor. Fresh lemon juice gives the filling a vibrant citrus flavor that cuts through the sweetness beautifully. Every bite tastes light, tangy, and refreshing.
- Creamy, custard-like filling. The combination of egg yolks and sweetened condensed milk creates a smooth, rich texture that’s somewhere between custard and cheesecake.
- Buttery shortbread crust. The simple flour and butter crust bakes into a tender, slightly crumbly base. It holds the bars perfectly while adding a rich buttery flavor.
- Juicy raspberries in every bite. Fresh raspberries add pops of berry flavor throughout the filling. Their natural tartness makes the lemon taste even brighter.
Ingredients for Raspberry Lemon Bars
Here’s everything you need to make these lemon raspberry bars.
- All-purpose flour. Flour forms the base of both the crust and the filling. It helps the crust hold together and gives the filling structure.
- Sugar. Sugar lightly sweetens the crust without making it overpowering. It balances the tart lemon and raspberries.
- Salt. A small amount of salt enhances the flavor of the buttery crust.
- Butter. Melted butter binds the crust ingredients together. It also gives the base a rich, buttery flavor.
- Sweetened condensed milk. This is the main sweetener in the filling. It also makes the filling creamy and smooth.
- Egg yolks. Egg yolks help the filling set while keeping it rich and custardy. They give the bars their silky texture.
- Lemon juice. Fresh lemon juice provides the bright citrus flavor. It balances the sweetness of the condensed milk.
- Fresh raspberries. Raspberries add bursts of berry flavor throughout the bars.
They also give the filling a beautiful color.
How to Make Raspberry Lemon Bars
These lemon raspberry bars are easy to make with a buttery crust and a smooth lemon filling.
1. Prep. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or foil.
2. Make the crust. Mix flour, sugar, salt, and melted butter until the mixture resembles wet sand. Press it evenly into the bottom of the prepared pan. Bake for 15 minutes.
3. Prepare the filling. In a bowl, whisk together the condensed milk, egg yolks, lemon juice, and flour until smooth. Gently fold in the raspberries.
4. Bake the bars. Lower the oven temperature to 325°F and pour the filling over the crust. Bake for 18 minutes.
5. Cool and chill. Let the bars cool completely at room temperature. Refrigerate for at least 1 hour before slicing into bars. Serve and enjoy!
Tips and Variations
Here are a few tips and easy ways to change up these lemon raspberry bars.
- Use fresh lemon juice. Fresh juice gives the bars a brighter, more natural citrus flavor. Bottled juice can taste slightly dull or bitter.
- Line the pan with parchment paper or foil. Both make it easy to lift the bars out of the pan after chilling. I actually use foil as it’s easier to shape into the pan.
- Fold the raspberries in gently. Stirring too much might break the berries apart.
- Chill the bars completely before slicing. It allows the filling to fully set. This helps the bars slice cleanly.
- Use frozen raspberries if you don’t have fresh ones. Frozen raspberries work just as well. Add them straight from the freezer so they don’t release too much moisture.
- Add lemon zest for extra citrus flavor. Stir a little lemon zest into the filling to make the lemon flavor brighter and more aromatic.
- Swap in different berries. Try blueberries, blackberries, or strawberries for a slightly different flavor.
- Dust with powdered sugar before serving. Sprinkle powdered sugar over the cooled bars for a classic lemon bar look and a touch of extra sweetness.
How to Store Lemon Raspberry Bars
Store lemon raspberry bars in an airtight container in the refrigerator for up to 4 days.
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Raspberry Lemon Bars
Ingredients
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup butter melted
- 1 cup sweetened condensed milk
- 5 egg yolks
- ⅓ cup lemon juice
- 2 tablespoons all-purpose flour
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper or foil.
- Make the crust. In a bowl, mix the flour, sugar, salt, and melted butter until the mixture resembles wet sand. Press it evenly into the bottom of the prepared pan.
- Bake for 15 minutes, until the edges are lightly golden.
- Meanwhile, make the filling. In a bowl, whisk together the condensed milk, egg yolks, lemon juice, and flour until smooth. Gently fold in the raspberries.
- Lower oven temperature to 325°F. Pour the filling over the crust.
- Bake for 18 minutes. Cool completely, then refrigerate for at least 1 hour before slicing into bars. Serve and enjoy!
