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.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Butter. 
• Flour.
• 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 it 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.

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.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

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

Prep Time: 15 minutes

Cook Time: 40 minutes

Cooling time: 2 hours

Total Time: 2 hours 55 minutes

Servings: 16

Calories: 353kcal

Author: Alida Ryder

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