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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!
The combination of raspberry and lemon together in desserts is one of my faves! Our raspberry lemon cheesecake bars, lemon raspberry bars, and our lemon raspberry donuts all feature this spectacular flavor combination.
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 bar dessert 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.
What Do I Need to Make Raspberry Lemon Bars?
Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:
For the Crust
- Buttermilk
- Egg Yolks
- Vanilla
- All-Purpose Flour
- Powdered Sugar
- Salt
- Butter
For the Filling
- Raspberries
- Sugar
- Eggs
- Sugar
- All-Purpose Flour
- Fresh Lemon Juice and Zest
The measurements for all of the ingredients can be found in the recipe card down below.
How Long Should Lemon Bars Cool Before Cutting?
After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!
Why are My Lemon Bars Runny?
Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piece of aluminum foil loosely over the top and let it finish baking.
Storage Tips
These raspberry lemon bars will store well in the refrigerator in an airtight container for up to 2 days. After that, they will start to get a little soggy.
Lemon raspberry bars also freeze well. Let them cool completely and then wrap in plastic wrap and then foil. They will keep for up to 3 months.
Indulge in the perfect balance of sweet and tart with these delicious raspberry lemon bars. Easy to make and even easier to enjoy, these bars are the perfect summer treat.
If you love these, then you have to try these other BAR DESSERTS:
- Scotcheroos Peanut Butter Rice Krispies Treats
- Mom’s Famous Caramel Brownies
- Lemon Raspberry Bars
- Brookie Bars
- Fruity Pebbles Rice Krispie Treats
- Snickerdoodle Cheesecake Bars
- Snickers Caramel Brownies
- 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 Tart Bars
Ingredients
For the Crust
- 2 Tablespoons Buttermilk
- 2 Large Egg Yolks
- 3/4 teaspoon Vanilla
- 2 ½ Cups Flour
- 1 ⅓ Cup Powdered Sugar
- Pinch Salt
- 1 Cup Cold, unsalted Butter, cut in small cubes
For the Filling
Instructions
For the Crust
- In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.2 Tablespoons Buttermilk, 2 Large Egg Yolks, 3/4 teaspoon Vanilla
- Set aside.
- In a food processor, add the flour, powdered sugar, and salt and pulse to combine.2 ½ Cups Flour, 1 ⅓ Cup Powdered Sugar, Pinch Salt
- Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.1 Cup Cold
- 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 8×8" 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.1 ⅓ Cup Raspberries, 1 ¾ Cup Sugar
- Allow to sit while you make the rest of the recipe.
- In a separate bowl, whisk together the eggs, 1 ½ cup sugar, flour and lemon zest until pale yellow.4 Large Eggs, 3 Tablespoons Flour, 1 teaspoon Lemon Zest, 1 ¾ Cup Sugar
- Add the lemon juice and whisk to combine.2/3 Cup Lemon Juice
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wish I would have read these comments before wasting my and money. I’m having the same issues as everyone else; the dough is to this for an 8×8 (didn’t have an 8×9 pan..who does?), the bake time is WAY off. I’ve been baking these much longer than 30 min and they are STILL very jiggly and very brown on top. I am guessing they will end up in the trash. So disappointed!
I never comment on recipes, but there has to be something off in this one, given the others commenting with the same issues. I used a larger pan than recommended (11×7), took the crust up the sides, only used about 2/3 of the dough, and it was STILL super thick and very difficult to cut. I baked for 20 min at 325 and it was liquid. Turned up to 350 and baked another 15-20 minutes before it finally got to only slightly jiggly, but by that point it was very brown on top. The taste is good, but something is off in the directions for sure! I bake for a living, so I was able to follow my instincts and salvage it, but I would tweak some things if I made it again.
Thank you so much for the feedback Jessica! I’ll take a look. I’m so sorry for the disappointment!
I just made these for the first time….my thoughts, I think the directions are hard to follow so read carefully! I have no idea what a 9×8 pan is. I used a 9×9 and pushed the dough up the sides of the pan as directed. This was a waste of time because when I pulled it out of the oven the dough had fallen to one big flat thick bottom. I contemplated a 7 x 11 pan. IF I try them again I will try that size pan. The filling took much longer to set than the directions say. I baked 50 min at 325. All that being said, these taste incredible. I just dislike that they take some much effort to come together and you only get a 9×9 size. With the cost of ingredients they are a spendy treat.
Hi Jodie! An 8×8 or 9×9 pan should work fine. A 7×11 inch pan should work fine too. Either way, you’re going to get about the same amount of bars or servings. I’m so glad you enjoyed the flavor and thank you so much for your feedback!
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.
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.
The crust is way too thick and the filling is very sugary. We followed the recipe exactly. We wouldn’t try this recipe again.
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″?
we used a 9×9 pan 🙁
Hmmmm…I’m so sorry it didn’t turn out!