This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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.
These are amazing – so decadent and rich!
Thank you so much Ashley!!
It was good, my roommate are half in one sitting but it was too sweet for me. Maybe the sugar in the first was too much, but idk. I may just need to tweak it to my tastes, as I have been on a very low gal, low fat diet the last 7 years and haven’t weighed more than 97lbs in my 29 years…
You can definitely change it to fit your needs and likes! Thank you for the feedback!
Can I substitute pineapple juice for lemon juice
Hi Gary! Yes, but you’ll miss most of the lemon flavor in the bars.
Hi, I have only regular condensed milk (not fat free), Can I use this one? If so, how much should I use? This will save me a trip to the store but if you recommend getting the fat free then I can head out 🙂
Thanks!
This is a silly typo! Regular Condensed Milk is the correct ingredient!!
Hello ,is this big enough For a Easter party please get back soon😀
I’m trying the lemon raspberry bars.
They look pretty good in the video.
I hope they are as good as I think they will be.
How were they??
This recipe turned out well with exception of the crust. 12 tablespoons appeared to be too much. The mixture was very wet and when baked, the butter separated and bubbled up through the crust. Butter also came up through the custard. I’m a butter lover so it didn’t ruin the taste. I think I will try reducing the butter to 8 tablespoons and see how that works.
I’m so sorry it didn’t turn out the way you hoped! That is the right ratio of butter to graham cracker crumbs. A pie crust is usually 1 1/2 cups of graham crackers to 6 Tb of butter.