I love all things berry and all things lemon. When I found this recipe for Lemon Raspberry Bars in our little cookbook from one of our first cooking classes I knew I HAD to make it. It’s so incredibly similar to our Key Lime Bars-Torta De Limão. It’s become a favorite of mine and I have one more reason in addition to the two above that I love it. It’s the graham cracker crust. Do you love graham cracker crusts? I literally cannot get enough of the crust!
Ok, so this is kind of a cheater lemon bar recipe as we aren’t cooking up lemon curd or anything, but really it’s the version of lemon bars we prefer. You just need sweetened condensed milk, lemon and eggs. That’s it.
When you bite into these bars it’s all creamy, thick and rich, then you hit the berries and they add a bright, fresh pop in your mouth. Continuing on you finally hit the crust and, oh. my. sweet. deliciousness. It’s all thick and buttery. Gosh, it’s so good. Have I convinced you to try them yet? Get on it!
How to Make a Graham Cracker Crust
Did you know that a graham cracker crust can actually be baked or there is a no bake graham cracker crust as well. So how do you make a graham cracker crust? Start out with the best graham crackers. Some will prefer Keebler while others may reach for Nabisco. We’ve found that a generic brand often isn’t as good as some of the others so definitely take your time and snack on a few crackers to decide which one you prefer.
Melted butter is number two and we go for unsalted so that we can choose to add salt if we want to. Then just add sugar, stir to combine until it’s like wet sand and you’re all set!
Now you can bake the crust for a few minutes or you can set it in the fridge to cool completely and you’re good to go! Obviously a baked crust does hold up a little better to a pie filling but both are great. You can even use the recipe to make a wafer or oreo crust too!
Are Raspberries Good For You?
Raspberries have an abundance of nutritional benefits.
Raspberries contain strong antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline.
Raspberries can range in color from the popular red and black varieties to purple, yellow, or golden.
Each color berry has a unique composition of vitamins, minerals, and antioxidants.
How Long Will Lemon Bars Keep?
Lemon bars will last for up to 3 days in the refrigerator.
Lemon bars should be stored in an air tight container or covered securely with plastic wrap.
Can Graham Cracker Crust Be Frozen?
Graham cracker crust can be frozen to use later.
If you love these, then you have to try these other BAR DESSERTS:
- Snickers Caramel Brownies
- Scotcheroos Peanut Butter Rice Krispies Treats
- Mom’s Famous Caramel Brownies
- Fruity Pebbles Rice Krispie Treats
- Brookie Bars
- Snickerdoodle Cheesecake Bars
- Classic Lemon Bars
- Ritz Reese’s S’more Bars
- Peach Oatmeal Bars
- Peanut Butter Cheesecake Oreo Brownies
- Peanut Butter Caramel Brownies
- Twix Caramelita
- Raspberry Lemon Bars
Lemon Raspberry Bars
Lemon Raspberry Bars
Ingredients
For the Crust:
- 3 Cups Graham Cracker Crumbs
- 12 Tablespoons Salted Butter, melted
- ½ Cup Sugar
- 1 Lemon Zest
For the Filling:
- 4 Large Egg Yolks
- 2 Cans Sweetened Condensed Milk, 14 oz each
- 1 Cup Fresh Lemon Juice
- 1 ½ teaspoons Lemon Zest
- 12 Ounces Fresh Raspberries
Instructions
For the Crust
- Preheat the oven to 350℉.
- Spray a 9×13″ inch baking dish with cooking spray.
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and lemon zest.3 Cups Graham Cracker Crumbs, 12 Tablespoons Salted Butter, ½ Cup Sugar, 1 Lemon Zest
- Stir until graham cracker crumbs are moist.
- Press crumbs into the prepared pan.
- Bake for 10 minutes.
- Remove from oven and allow to cool to room temperature.
For the Filling
- Whisk the egg yolks and condensed milk until well mixed.4 Large Egg Yolks, 2 Cans Sweetened Condensed Milk
- Stir in the lemon juice and lemon zest.1 Cup Fresh Lemon Juice, 1 ½ teaspoons Lemon Zest
- Stir until mixture begins to slightly thicken.
- Gently fold in the raspberries with a spatula. Fold carefully so you don’t break the raspberries.12 Ounces Fresh 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.
Notes
Nutrition
Recommended Products
Peaches n Cream Crumble Bars
These peaches n cream crumble bars are the best dessert I’ve ever had with peaches. That creamy filling and brown sugar oat topping!!
Ashley
These are amazing – so decadent and rich!
Sweet Basil
Thank you so much Ashley!!
Regis Alexandria Godfrey
It was good, my roommate are half in one sitting but it was too sweet for me. Maybe the sugar in the first was too much, but idk. I may just need to tweak it to my tastes, as I have been on a very low gal, low fat diet the last 7 years and haven’t weighed more than 97lbs in my 29 years…
Sweet Basil
You can definitely change it to fit your needs and likes! Thank you for the feedback!
Gary N
Can I substitute pineapple juice for lemon juice
Sweet Basil
Hi Gary! Yes, but you’ll miss most of the lemon flavor in the bars.
Jen Pulaski
Hi, I have only regular condensed milk (not fat free), Can I use this one? If so, how much should I use? This will save me a trip to the store but if you recommend getting the fat free then I can head out 🙂
Thanks!
Sweet Basil
This is a silly typo! Regular Condensed Milk is the correct ingredient!!
Katlyn
Hello ,is this big enough For a Easter party please get back soon😀
Joe Thompson
I’m trying the lemon raspberry bars.
They look pretty good in the video.
I hope they are as good as I think they will be.
Sweet Basil
How were they??
Shannon Hirsch
This recipe turned out well with exception of the crust. 12 tablespoons appeared to be too much. The mixture was very wet and when baked, the butter separated and bubbled up through the crust. Butter also came up through the custard. I’m a butter lover so it didn’t ruin the taste. I think I will try reducing the butter to 8 tablespoons and see how that works.
Sweet Basil
I’m so sorry it didn’t turn out the way you hoped! That is the right ratio of butter to graham cracker crumbs. A pie crust is usually 1 1/2 cups of graham crackers to 6 Tb of butter.
Cindy Artino
I made this and it turned out perfect! I followed the directions and changed nothing. Very easy and really very good. Thank you for a great recipe!
Sweet Basil
Thank you, Cindy! So glad you enjoyed them!
Savi
Didn’t come out right.
Baked twice since it was not setting. Still didn’t become firm enough to cut into pieces. To bake again that crest was getting hard but the filling stayed loose. Decided to throw in the trash.
Sweet Basil
Did you let it cool for at least an hour after baking? sorry it didn’t work out for you!
Reina
Can I half the recipe and pour it into a ready made round graham cracker crust?
Sweet Basil
That is a great question! Halfing it sounds like it would be a good quantity. You may need to decrease the baking time. I’d start with 10 minutes and then check it for doneness. Enjoy!
Batty
These are gorgeous! Raspberries are such a summertime delicacy to me! Love them!
Sweet Basil
Thank you!! Raspberries make life better, don’t they?!
Jamie
Hi, Carrian and Cade,
I like this idea to make the bars and trying to make them.
But I couldn’t get it “2-14 oz. can fat free sweetened condensed milk＂.
Does it mean I add the amount of it as I like?
How many ounces of it is enough?
Sweet Basil
Hi Jamie, it’s 2 cans which are size 14 ounces
Pamela Caldwell
I only have a frozen pie shell, do you think it would taste ok with it?
Sweet Basil
Hi Pamela,
I’m sure you could make it work, but since we haven’t tried that I can’t say for certain.
Crab Dynasty
Could you use fresh blueberries or blackberries as well ?
Sweet Basil
Absolutely! We even have a lime blackberry version. https://ohsweetbasil.com/blackberry-lime-bars/
Learn2Tally
Made it, came out so delish!!
Sweet Basil
Yay!! I’m so glad to hear that!!
CooklikeAboss
Not joking… (necessary because of the site name), but has anyone tried adding basil to this? I’m a cook not a baker. I’ve heard for baking you follow the recipe, much more closely. But any thoughts on my idea? Basil- yay or nay?
Sweet Basil
lol! But it is funny considering our name. I’m not sure that basil would work well in this one as it is baked and the basil would become stringy.
Kim
Strawberries would work too, right? These look so good!
Sweet Basil
They would probably work though I haven’t tried it yet. I have used marionberries and blackberries!
Paulette
Made them this evening! Big hit!
Sweet Basil
We are so glad! THank you for commenting!
Beth W.
These are the best homemade lemon bars I have made, and I have tried many recipes as lemon bars are about the only dessert my husband loves. Got many compliments at a big party yesterday and am wondering when I can make them again. I will say that it took way longer for me than 15 minutes to get the filling to set, but I did have to make a can of sweetened condensed milk with evaporated milk and sugar as I only bought one can and I doubled the recipe. Make this recipe. It is amazing.
Pam
What dairy free substitute can I use instead if eggs!
Sweet Basil
Hi Pam, Unfortunately eggs really are best in this recipe. I’m sorry. 🙁
Candice
I made this last night..loved the flavor, just like raspberry lemonade. The only problem I had was the setting. I baked it for 22 min and it still didn’t really set. Will try a little longer next time.
Sweet Basil
Oh, darnit. I wish all ovens were created equal but I’m glad you enjoyed it!
Beth W.
Mine did the same thing. I left my daughter in charge of watching them while I showered. I showered, dressed and fixed my hair and makeup and came back downstairs and saw they were still in the oven. I flipped out and saw that they still were not set and left them in another 10 minutes. I think they were in there almost 45 minutes. They did firm up when cooled. Loved this recipe!
Sweet Basil
Yes, they will move a little when you pull them out but that’s why they need all of that cooling time to set up. 🙂 Otherwise they are in fact getting overcooked.
Nadja
These look like lovely summer bars. Could I use blueberries instead.
Greetz from Holland 🙂
Nadja
Sweet Basil
Absolutely! And Holland is where my ancestors are from! So fun!
stephen lambert
My daughter wants these for her wedding. Do you think we could make these a couple of weeks prior and then freeze them until her wedding day?
Sweet Basil
Unfortunately it doesn’t do very well frozen as juices leak once it begins to defrost. I would say the best bet would be to make them 2 days ahead of time, wrap well and store in the fridge. You could always do a trial run with freezing them and maybe your freezer will do better than mine.
stephen lambert
Thank you!! I can’t wait to try them…
Brandy
Could these be used for a bake sale?
Sweet Basil
Unfortunately our schools don’t allow home made food, but I imagine you could. We’ve taken them to a gazillion pot lucks
Crunchy Creamy Sweet
Founds these via Pinterest – heaven!! Bookmarked 🙂 Happy to be your newest follower!
Feast on the Cheap
what yummy looking bars! could use one of those right about now…
Joanne
Holy yum. I've made lemon blueberry bars before but I think lemon raspberry is gonna have to be next. These look great!
www.you-made-that.com
we have the love of lemon and raspberry things in common. I can't seem to get enough 🙂 The photos and recipe look amazing.
PS. thanks for visiting my blog 🙂