Raspberry Lemon Bars

These raspberry lemon bars are sweet, tart and creamy with a crisp, golden crust. Perfect as dessert, for picnics or as a sweet snack. For a more traditional recipe, try our easy lemon bars.

Ingredients Needed

Made with sweetened condensed milk, these lemon raspberry bars flavored with fresh raspberries has a super creamy, delectable filling similar to lemon meringue pie. The crisp crust is buttery and delicious with the tangy raspberry lemon curd on top.

• Butter. I used salted butter but unsalted butter can be substituted.
• Flour. Use your favorite gluten free flour as substitute if necessary.
• Sugar. 
• Lemon zest. 
• Salt. 
• Condensed milk. 
• Fresh lemon juice. 
• Egg yolks. 
• Raspberries.

How to make raspberry lemon bars

1. Make the crust: In the bowl of a food processor, blend the butter, flour, sugar, lemon zest and salt until the dough just comes together. Press into the base of a greased and lined 20cm x 20cm/8in x 8in baking pan. Lining the pan with parchment paper will ensure easy removal once baked. Place in the oven and bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool.
2. Make the filling: Whisk together the condensed milk, fresh lemon juice, lemon zest, egg yolks and pureed raspberries (you can strain the puree if you’d prefer to remove the seeds) until smooth. Pour onto the base then place back into the oven and allow to bake for 20-25 minutes until the edge is set but the center is still slightly jiggly. Remove from the oven and allow to cool completely in the pan (ideally overnight in the fridge) until fully set before slicing and serving. Dust the bars with powdered sugar (optional) and serve with fresh raspberries.

How to store raspberry lemon bars

Place in a single layer in an airtight container and refrigerate for up to 4-5 days.

Lemon recipes

1. Lemon Meringue Pie
2. Mini lemon curd cheesecakes
3. Easy lemon drizzle cake

Raspberry lemon bars

These raspberry lemon bars are sweet, tart and creamy a crisp, golden crust. Perfect as dessert, for picnics or as a sweet snack.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Cooling time: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Course: Dessert

Cuisine: American

Keyword: Easy lemon bars, Lemon dessert, Raspberry lemon bars

Servings: 16

Calories: 353kcal

Author: Alida Ryder

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Ingredients

For the crust

• ▢ 1 cup butter room temperature
• ▢ 2 cups flour
• ▢ 1/3 cup sugar
• ▢ 1 tsp lemon zest
• ▢ pinch of salt

For the filling

• ▢ 800 g (28oz) sweetened condensed milk
• ▢ ½ cup fresh lemon juice
• ▢ 2 tbsp lemon zest
• ▢ 6 egg yolks
• ▢ 1 cup raspberries pureed

Instructions

• Preheat the oven to 180°C/350°F and line a 20cm x 20cm (8in x 8in) baking pan with parchment paper.
• In the bowl of a food processor, blend the butter, flour, sugar, lemon zest and salt until the mixture just comes together.
• Press the mixture into the base of the prepared pan.
• Place in the oven and bake for 15-20 minutes until golden brown. Remove from the oven and allow to cool.
• Whisk together the condensed milk, fresh lemon juice, lemon zest, egg yolks and pureed raspberries (you can strain the puree if you'd prefer to remove the seeds) until smooth.
• Pour onto the base then place back into the oven and allow to bake for 20-25 minutes until the edge is set but the center is still slightly jiggly.
• Remove from the oven and allow to cool completely in the pan (ideally overnight in the fridge) until fully set before slicing. 

Nutrition

Calories: 353kcal | Carbohydrates: 47g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 188mg | Potassium: 51mg | Fiber: 1g | Sugar: 34g | Vitamin A: 733IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 1mg

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