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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.
The ones with the gram cracker crust pictured above the comments
The gram cracker crust one that is pictured above the coments
Gross
Ok,are these different from the plain
lemon razberrybars?
Please respond
Thank you,bob
Hi Bob! I’m not sure what plain lemon razberrybars are, but these are delicious!
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.
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!
Too much dough for an 8×9 pan. Anyway, who has one that size? I used an 8×12 and even that was too small for the amount of dough. With all that butter, could have been better if halved, dough might have cooked to less than golden in the time allowed. As a result, no way that dough could have baked in that amount of time. Just too much flour, for one. As for fillings, never, ever have I had I used 4 eggs, 2/3 c. of lemon juice to get that tart lemony flavor. So many things wrong with this recipe. You should be ashamed to call it “easy”.
I absolutely love this recipe, they are my husbands new favorite treat. Made them for an anniversary surprise and he loved it 🙂
Oh I love to hear this!! So glad it was a hit! Happy anniversary!
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.
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. 🙂
Would you just double the recipe to make it in a 9×13 pan? The small pan is too small for a potluck.
Absolutely! We do it all the time
I haven’t tried lemon with raspberries…always lemon and blueberries! Excited for a new flavor combination 🙂
They are so, so good!
Hey, these bars look A-MAZ-ING!!
They look gross’ bleeegh!
Janet, what is your problem? No need to be so rude. Just move on if you don’t like something.
They look gross
Thanks for your comments. This will safe me time and effort and disappointment.
They Look disgusting