Lemon Raspberry Bars
Easy lemon raspberry bars with a buttery graham cracker crust and creamy lemon filling. Perfect summer dessert for potlucks and 4th of July parties. Get the recipe!
A few more worth bookmarking: Brown Butter Banana Chocolate Chip Bars or Blueberry Crumble Pie.
Why These Bars Are a Summer Favorite
These lemon raspberry bars have been my go-to summer dessert for years. Every time I bring them to a potluck or a 4th of July party, people ask for the recipe. The thick graham cracker crust stays crunchy, and the creamy lemon filling with fresh raspberries is refreshingly tart and sweet. They’re easy to make ahead, which is a lifesaver when you’re hosting.
Why You’ll Love These Lemon Raspberry Bars
- The graham cracker crust is sturdy and buttery, providing a perfect base for the creamy filling.
- Fresh raspberries add a bright tartness that balances the sweet condensed milk and lemon.
- These bars chill beautifully, so you can make them a day ahead without losing any texture or flavor.
Key Ingredients for These Lemon Raspberry Bars
- Graham cracker crumbs: Use pre-crushed crumbs or crush whole crackers in a food processor. You need about 12 full-sheet graham crackers.
- Sweetened condensed milk: This is the base of the filling, don’t substitute evaporated milk or any other milk. Full-fat gives the best creamy texture.
- Fresh raspberries: Pick berries that are firm and not mushy. If they’re too soft, they’ll break apart when folding.
Kitchen Tools for Making Lemon Raspberry Bars
- 8×8-inch baking dish (glass or metal)
- Medium mixing bowl
- Citrus zester or microplane
- Spatula for folding
Tips for Making the Best Lemon Raspberry Bars
Press the graham cracker mixture firmly into the pan and up the sides about an inch, this creates a sturdy crust that holds the filling. Let the crust cool completely before adding the filling, or the bottom may get soggy. When folding in the raspberries, do it gently with a spatula to keep them whole; breaking them will turn the filling pink.
Expert Tips for Perfect Lemon Raspberry Bars
Always use fresh raspberries for the best texture and flavor. Frozen berries release excess water and can make the filling runny. After baking, let the bars cool to room temperature, then chill for at least an hour, overnight is even better. This ensures clean, neat slices without the filling sticking to the knife.
Lemon Raspberry Bars Variations to Try
Swap the raspberries for blueberries or diced strawberries for a different berry twist. If you love lime, replace the lemon juice and zest with lime, same amount. For a sweeter bar, drizzle melted white chocolate over the cooled bars. You can also use a gluten-free graham cracker crust for a gluten-free version.
How to Serve Lemon Raspberry Bars
Serve these bars straight from the fridge, they’re best cold. A dollop of whipped cream or a scoop of vanilla ice cream complements the tangy lemon and raspberries. For a pop of color, garnish with extra fresh raspberries and a sprinkle of powdered sugar. They’re perfect for potlucks or as a refreshing finish to a summer BBQ.
How to Store Leftover Lemon Raspberry Bars
Store the bars in an airtight container in the refrigerator for up to five days. Place a piece of parchment paper between layers if you stack them. They hold up well and actually taste better after a day or two as the flavors meld.
Lemon Raspberry Bars FAQs
Can I use frozen raspberries?
Fresh raspberries are strongly recommended. Frozen berries contain more water and can make the filling watery and cause the bars to be less stable. If you must use frozen, thaw and drain them well, then pat dry before folding in.
Why did my bars turn pink?
The filling turns pink if you overmix the raspberries. Fold them in gently with a spatula, using only a few strokes, to keep the berries intact. The pink color isn’t harmful, but the bars look prettier with distinct berry pockets.
Can I use bottled lemon juice?
Yes, but fresh lemon juice gives a brighter, more vibrant flavor. If using bottled, add a little extra lemon zest to boost the lemon taste.
How do I get clean slices?
Chill the bars for at least one hour, or overnight. Use a sharp knife and wipe it clean between cuts. For extra clean edges, dip the knife in hot water and dry it before each cut.
Recipe
Lemon Raspberry Bars
An easy recipe for lemon raspberry bars with a thick graham cracker crust, perfect for summer parties and potlucks.
Ingredients
crust
- 1.5 cup graham cracker crumbs
- 6 tbsp salted butter, melted
- 0.25 cup sugar
- 1 lemon lemon zest, zested
filling
- 2 egg yolks, large
- 14 oz sweetened condensed milk
- 0.5 cup fresh lemon juice
- 1 tsp lemon zest
- 6 oz 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.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 8 of 9 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: american, bars, dessert, lemon, Oven Baked, raspberry, summer, vegetarian
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