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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.
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!
Thank you, Cindy! So glad you enjoyed them!
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.
Did you let it cool for at least an hour after baking? sorry it didn’t work out for you!
Can I half the recipe and pour it into a ready made round graham cracker crust?
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!
These are gorgeous! Raspberries are such a summertime delicacy to me! Love them!
Thank you!! Raspberries make life better, don’t they?!
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?
Hi Jamie, it’s 2 cans which are size 14 ounces
I only have a frozen pie shell, do you think it would taste ok with it?
Hi Pamela,
I’m sure you could make it work, but since we haven’t tried that I can’t say for certain.
Could you use fresh blueberries or blackberries as well ?
Absolutely! We even have a lime blackberry version. https://ohsweetbasil.com/blackberry-lime-bars/
Made it, came out so delish!!
Yay!! I’m so glad to hear that!!
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?
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.
Strawberries would work too, right? These look so good!
They would probably work though I haven’t tried it yet. I have used marionberries and blackberries!
Made them this evening! Big hit!
We are so glad! THank you for commenting!