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These lemon raspberry bars with graham cracker crust are the first recipe we make every spring. With sweet, tangy, lemon filling and plump raspberries over a crumbly graham cracker crust it’s the perfect raspberry lemon custard dessert and neighbors will be begging you for the recipe!
The best part? This is an easy lemon raspberry bar recipe made with simple ingredients with no complicated lemon curd required. Just mix, bake, chill, and enjoy!
They’re easy enough for little hands to help press the crust and sprinkle in the fruit, and fancy enough to impress at any gathering. No fuss, no special tools, just simple ingredients and a big, happy flavor the whole family will love. It is the number one most requested dessert by all of our friends and family!
It is one of my favorite berry desserts. Well, one that’s not pie. Our berries and cream cheesecake bars and creamy strawberry cheesecake bars are a close second and third, but these raspberry lemon bars are in the top spot!
Why You’ll Love These Lemon Raspberry Bars
- Bright, fresh lemon flavor with sweet raspberries
- Creamy, custard-like filling (no curd needed!)
- Buttery graham cracker crust
- Easy to make with simple ingredients
- Perfect for spring, summer, and entertaining
Ingredients for Lemon Raspberry Bars
When you bite into these lemon raspberry custard 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. Here is everything you’ll need:
For the Crust:
- Graham Cracker Crumbs: Create a buttery, slightly sweet base that pairs perfectly with the tangy filling.
- Salted Butter: Binds the crust together and adds rich flavor.
- Sugar: Adds just a touch of sweetness to balance the crust.
- Lemon Zest: Brightens the crust with a hint of citrus flavor. This is my favorite!
For the Filling:
- Egg Yolks: Give the filling its rich, creamy, custard-like texture.
- Sweetened Condensed Milk: Adds sweetness and helps create that smooth, thick consistency.
- Fresh Lemon Juice: Provides the signature tangy lemon flavor—fresh is key here!
- Lemon Zest: Boosts the citrus flavor and adds brightness.
- Fresh Raspberries: Add juicy bursts of sweetness and a beautiful pop of color.
How to Make Lemon Raspberry Bars
These lemon bars with raspberries come together quickly with just a few simple steps, no complicated techniques required.
- Prep: Preheat the oven to 350℉ and spray a 9×13″ with cooking spray.
- Make the Graham Cracker Crust: Mix crust ingredients and press into pan. Bake for 10 minutes and cool.
- Make the Lemon Filling: Whisk egg yolks and condensed milk until smooth. Stir in lemon juice and zest until slightly thickened. Gently fold in the raspberries.
- Bake: Pour over the crust and bake for 15 minutes, until just set.
- Cool: Cool, then chill at least 1 hour before slicing.
Tips for the Best Lemon Raspberry Bars
- Use fresh lemon juice for the best flavor
- Zest before juicing (so much easier!)
- Fold raspberries gently to keep them whole
- Don’t overbake—the center should still have a slight jiggle
- Chill completely for clean slices
Variations
Not a raspberry fan? Swap them for blueberries, blackberries, or even sliced strawberries.
Use a shortbread crust instead of a graham cracker crust. The crust on our cheesecake bars is my favorite!
Add a dusting of powdered sugar before serving for an extra touch of sweetness.
FAQs
Yes, but don’t thaw them first or they’ll bleed into the batter.
They may need more chill time or were slightly underbaked.
Absolutely! These are even better the next day!
How to Store Lemon Bars
Store in an airtight container in the refrigerator for up to 3–4 days.
Can You Freeze Lemon Raspberry Bars?
Yes! Freeze in a single layer, then transfer to a container. Thaw in the fridge before serving.
These lemon raspberry bars are everything you want in a summer dessert. They are bright, creamy, and packed with fresh flavor. Not only are they delicious, but they are so quick and easy to make! I love making a batch of these bars and having friends over for a summer evening in the backyard.
More BAR DESSERTS to Try:
- Brown Butter Dulce de Leche Rice Krispie Treats
- Carmelitas
- Key Lime Bars
- Scotcheroos
- Blackberry Cheesecake Brownies
- Cake Mix Caramel Brownies
Watch This Video Tutorial…
Lemon Raspberry Bars
Ingredients
For the Crust:
- 2 Cups Graham Cracker Crumbs, about 2 sleeves of graham crackers, about 16 crackers
- 8 Tablespoons Salted Butter, melted
- ¼ Cup Sugar
- 1 Lemon, zested
For the Filling:
- 4 Large Egg Yolks
- 2 Cans Sweetened Condensed Milk, 14 oz each
- 1 Cup Fresh Lemon Juice, about 4-6 lemons
- 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.2 Cups Graham Cracker Crumbs, 8 Tablespoons Salted Butter, ¼ Cup Sugar, 1 Lemon
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
What dairy free substitute can I use instead if eggs!
Hi Pam, Unfortunately eggs really are best in this recipe. I’m sorry. 🙁
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.
Oh, darnit. I wish all ovens were created equal but I’m glad you enjoyed it!
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!
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.
These look like lovely summer bars. Could I use blueberries instead.
Greetz from Holland 🙂
Nadja
Absolutely! And Holland is where my ancestors are from! So fun!
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?
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.
Thank you!! I can’t wait to try them…
Could these be used for a bake sale?
Unfortunately our schools don’t allow home made food, but I imagine you could. We’ve taken them to a gazillion pot lucks
Founds these via Pinterest – heaven!! Bookmarked 🙂 Happy to be your newest follower!
what yummy looking bars! could use one of those right about now…
Holy yum. I've made lemon blueberry bars before but I think lemon raspberry is gonna have to be next. These look great!
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 🙂