Lemon Raspberry Bars

These Lemon Raspberry Bars are the real deal. They are so easy to make and have the most amazing flavor to them. I don't know what I love better, the raspberry lemon topping, or the thick crust.

This is the perfect summer dessert in my book. I love chocolate and usually prefer my desserts to be rich and chocolatey, but this dessert and creamy and cold… and amazing.
If you need to impress someone with a delicious dessert, this is the one to make.

would regular sweetened condensed milk work?

Regular sweetened condensed milk would work great for these bars. I was trying to save a little extra sugar and fat intake, but regular would definitely work.

You will still use the same amount as directed in the instructions.

what to do if using frozen raspberries:

For this recipe, we prefer to use fresh raspberries. They have a sweeter taste, and less extra juice, that will bleed onto the bars.

However if you do use frozen raspberries, here is what we recommend:

  • Thaw your raspberries.
  • Lightly rinse them off in water.
  • Drain the excess water using a strainer.
  • Lay them out on paper towels and pat them dry with another paper towel.
  • Let them dry for a little longer (about 30 minutes) then use them as directed in the recipe.

This will help the raspberries from not bleeding so much when you mix them into the batter. If they are still a little juicy, your lemon bars will be a little more pink than white and yellow, with bits of raspberry.

what other fruits would taste good in these?

We prefer to use raspberries in these, but here are a few other favorites:

  • blueberries
  • blackberries
  • strawberries
  • peaches
  • plain

You could really add any of your favorite fruits, but we have found that the berries are the sweetest and work best.

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looking for more lemon desserts? here are a few of our favorites:

Serves: 9

Lemon Raspberry Bars

The perfect summer dessert: lemon-raspberry creamy-cold goodness! It's always a favorite at our house!

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 1 1/2 cup graham cracker crumbs
  • 6 Tablespoons salted butter (melted)
  • 1/4 cup sugar
  • 1 lemon (zested)
  • Filling:
  • 2 large egg (just yolks)
  • 1 (14 ounce) can fat free sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 ounces fresh raspberries (you could use frozen, just thaw them)


  1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
  3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
  4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
  5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
  6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.



415 cal


5 g


98 g


10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

35 Responses to “Lemon Raspberry Bars”

  1. Coming over from Whisking Wednesdays. When I saw raspberries in the title, I just had to check it out. I was blessed with a large amount of raspberries last night. This looks like just the thing to do with party of them. Thanks for posting.
  2. oh yum!!!! great blog!Found you on TT&J.

    I would love for you to link this up at my weekend Link Party, Once Upon a Weekend. This weekend is my first-ever party, and I am so hoping people will participate! :)

    Here?s the link if you?re interested:


    Also, if you have a list of favorite link parties, I?d love to be included on Fridays. Thanks a ton!
  3. Homemade Yummy Light and Healthy
    I made these for my daughters 10th Birthday Cookie Cake. I liked the taste and texture. Not sure why but they came out prison pink. Not universally popular with the kids to say the least and not a recipe I will repeat as they are soo rich.
  4. (Oops accidentally responded to someone else’s comment!!) I had to bake with the filling for around 25 minutes instead of 15 because the filling would slide around quite a bit when I tilted it to see if it had set. Is this normal?

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