Lemon Raspberry Bars

4.14 from 68 votes

These lemon raspberry bars are creamy, bright, and bursting with fresh flavor. Made with a buttery graham cracker crust and an easy lemon filling, they come together with simple ingredients and no complicated steps.

Prep Time1 15

Cook Time25

Total Time1 40

Course: 100 Best Brownies and Bars Recipes

Keyword: bars, dessert, graham cracker crust, lemon, raspberry

Servings: -16 bars

Author: Carrian Cheney

Equipment

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

US Customary - Metric

Instructions

For the Crust

Preheat the oven to 350℉.
Spray a 9x13" 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.

Video

Notes

Store in the refrigerator.

Nutrition