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Raspberry Lemon Bars

40 Reviews

Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust!  We can’t stop eating these bars!

Raspberry Lemon Bars | Oh Sweet Basil

Oh my gosh. These Raspberry Lemon Bars are so good!!!

I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.

I am all about bars recipes. Brownies are wonderful, cookies are delicious but I love a good bar.

Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.

Raspberry Lemon Bars | Oh Sweet Basil

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No, really. Do you guys ever go to church or neighborhood functions where everyone brings something to share? We do and  I always get so excited when I see a big ol’ platter of some delicious bar recipe (actually I especially love when there’s a good salad there. I know, call me crazy but I stinking love salads!) which I very quickly snag onto my plate before running the risk of someone coming along and gathering a pile on their plate.

Raspberry Lemon Bars | Oh Sweet Basil

Come on guys, all of my niceness goes out the window when food is involved. I mean, we all know the type. They saunter on over to the table and before you know it their whole family has picked everything clean. I hate that. I’m such a big believer in taking a little of what you want to try, letting everyone else take a first serving, AND THEN heading back over if you’re still hungry. But again, everyone has to have a chance to get their first serving in.

Back to my point, I get all excited for my yummy dessert and then it happens. Over baked, under sweetened, whatever the problem it totally ruins it for me. But not these Raspberry Lemon Bars, the crust is kind of amazing and seriously got to the point that I was just picking the crust off the bottom because I couldn’t stop eating it. And now, you may do the same.

If you love these, then you have to try these other BAR DESSERTS:

Raspberry Lemon Bars

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Raspberry Lemon Bars | Oh Sweet Basil

Raspberry Lemon Tart Bars

4.1 from 40 votes
Prep Time: 2 hours
Additional Time: 50 minutes
Total Time: 2 hours 50 minutes
Servings: 12
These are the best raspberry lemon tart bars ever and you'll just go crazy over the sweet tart crust!  We can't stop eating these bars!


For the Crust

  • 2 1/2 Cups Flour
  • 1 1/3 Cup Powdered Sugar
  • Pinch of salt
  • 1 Cup Cold unsalted Butter, cut in small cubes
  • 2 Large Egg Yolks
  • 2 Tablespoons Buttermilk
  • 3/4 Teaspoon Vanilla

For the Filling

  • 1 1/3 Cup Raspberries
  • 1/4 Cup Sugar
  • 4 Large Eggs lightly whisked
  • 1 1/2 Cup Granulated Sugar
  • 3 Tablespoons Flour
  • 1 Teaspoon Lemon Zest
  • 2/3 Cup Lemon Juice


For the Crust

  • In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.
  • Set aside.
  • In a food processor, add the flour, powdered sugar, and salt and pulse to combine.
  • Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.
  • Get your egg mixture and turn the processor on while pour in the wet ingredients.
  • Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.
  • Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.
  • Spray an 8x9" pan with nonstick spray and press the dough out evenly to all sides and up a little. Wrap in saran wrap again and freeze for 20 minutes.
  • Meanwhile, preheat the oven to 375 degrees.
  • Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.
  • Remove from the oven and lower the temperature to 325. Make sure you've already made the filling, and quickly proceed.

For the Filling and Assembly

  • In a small bowl, gently fold together the raspberries and 1/4 cup sugar.
  • Allow to sit while you make the rest of the recipe.
  • In a separate bowl, whisk together the eggs, sugar, flour and lemon zest until pale yellow.
  • Add the lemon juice and whisk to combine.
  • Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.
  • Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it's cold when you bake it you'll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.
  • Remove from the oven and allow to cool completely.
  • Serve once cool or wrap in saran wrap and serve the next day.


May be stored in he refrigerator for 2 days.
Nutrition Facts
Raspberry Lemon Tart Bars
Amount Per Serving (1 bar)
Calories 320 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 87mg29%
Sodium 46mg2%
Potassium 108mg3%
Carbohydrates 69g23%
Fiber 2g8%
Sugar 44g49%
Protein 6g12%
Vitamin A 210IU4%
Vitamin C 9mg11%
Calcium 24mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I made these twice today from the recipe book, not online. I didn’t have a 9×9 pan, so I did a 9×11 thinking it would be fine, they’d just be a little bit thinner. They are WAY too thick and the filling wouldn’t set. So I decided that maybe there was a typo in the book and I’d make it again in a 9×13. They are still really thick and the filling won’t set. I even mixed the custard extra before pouring it in to get it thicker, thinking maybe I didn’t thicken it enough the time before. Nope. Still super runny. So I cooked them as long as I dare, but the custard looks more like a meringue and the raspberries can’t even be seen. Super disappointed since this is for a party… the first batch still tastes ok, but it’s definitely not a bar. It’s the same thickness as a cake.

    • Reply
  • Other lemon bar recipes with similar amount of ingredients use a 9 x 13 pan. I would try again in a 9×13. Filling took a lot longer to get firm in a 9×9 pan but should work better in 9×13.

    • Reply
  • The crust is way too thick and the filling is very sugary. We followed the recipe exactly. We wouldn’t try this recipe again.

    • Reply
    • Hi Matt! I’m so sorry it didn’t turn out how you hoped it would. Did you use an 8×9″ pan or a 9×9″?

      • Reply
      • we used a 9×9 pan 🙁

      • Hmmmm…I’m so sorry it didn’t turn out!

  • The ones with the gram cracker crust pictured above the comments

    • Reply
  • The gram cracker crust one that is pictured above the coments

    • Reply
  • Gross

    • Reply
  • Ok,are these different from the plain
    lemon razberrybars?
    Please respond

    Thank you,bob

    • Reply
    • Hi Bob! I’m not sure what plain lemon razberrybars are, but these are delicious!

      • Reply
      • The ones above the comments

      • Yes, they are different.

  • Crust is too thick. It’s all sugar and the filling doesn’t set as it is all liquid.

    • Reply
    • Did you use an 8×8 or 8×9 baking dish? You might try a 9×9 if you thought the list was too thick. It sounds like maybe something was measured improperly for the filling. It should thick and set. Sorry for the frustration and disappointment!

      • Reply
  • I absolutely love this recipe, they are my husbands new favorite treat. Made them for an anniversary surprise and he loved it 🙂

    • Reply
    • Oh I love to hear this!! So glad it was a hit! Happy anniversary!

      • Reply
      • These look gross and runny=(

  • This recepie is not the best… the crust came out way too thick and the filling does not tase that great. It is all sugar. I recommended using a different recepie If you want to make raspberry lemon bars. 

    • Reply
    • I’ll be honest, i haven’t heard of anyone not liking it. Are you pushing the filling up the sides per instructions? It would be too thick just on the bottom for sure. You can always use as much as you’d like. 🙂

      • Reply
  • Would you just double the recipe to make it in a 9×13 pan? The small pan is too small for a potluck.

    • Reply
    • Absolutely! We do it all the time

      • Reply
  • I haven’t tried lemon with raspberries…always lemon and blueberries! Excited for a new flavor combination 🙂

    • Reply
    • They are so, so good!

      • Reply
  • Hey, these bars look A-MAZ-ING!!

    • Reply
    • They look gross’ bleeegh!

      • Reply
    • They look gross

      • Reply
    • They Look disgusting

      • Reply

Healthy Habits That Help Me!