Name: Lemon Raspberry Bars Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1½ cups graham cracker crumbs; 6 Tablespoons salted butter (melted); ¼ cup sugar; 1 lemon (zested); 2 large eggs (just yolks); 14 ounces fat free sweetened condensed milk (1 can); ½ cup fresh lemon juice; 1 teaspoon lemon zest; 6 ounces fresh raspberries ((you could use frozen, just thaw them))

This lemon raspberry bars recipe is one of a kind! They have amazing flavor and thick but scrumptious crust. The raspberries add the bring these bars to the next level.

Our lemon raspberry bars recipe is perfect for those that say that lemon is their favorite flavor. They will thank you forever for making these delicious lemon squares.

However, these will not be enjoyed only by those that just love lemon, because they have that wonderful raspberry topping with it and a super delicious and thick crust to accompany this amazing lemon dessert. So, do not pass up trying it!

Lemon bars with graham cracker crust are probably my favorite version of a lemon squares recipe. It gives that added little bit of sweet to pair perfectly with the tart lemon flavor.

For more lemon recipes that you need to try, check out our Easy Lemon Sheet Cake recipe, Lemon Blueberry Breakfast Cake recipe, and you do not want to miss out on our Frozen Raspberry Lemonade Pie recipe. I am getting hungry just thinking about these amazing lemon desserts.

Ingredients for Lemon Raspberry Bars Recipe

Ingredients Needed For Our Lemon Raspberry Bars Recipe:

Graham cracker crumbs
Salted butter
Sugar
Lemon
Egg yolk
Fat free sweetened condensed milk
Fresh lemon juice
Fresh raspberries (frozen can work too, but will need to be thawed)

How To Make Our Lemon Raspberry Bars Recipe:

Begin by preheating your oven to 350 degrees.

Then grease a 8×8 inch pan with nonstick spray, and set it aside for later.

Graham Cracker mixture for Lemon Raspberry Bars Recipe

Now, in a medium-sized mixing bowl, combine the graham cracker crumbs, melted salted butter, sugar, and the lemon zest from one lemon.

Stir everything until the graham cracker crumbs become moist.

Graham Cracker mixture pressed into an 8x8 pan

Then, press the crust mixture into the bottom of the prepared 8×8 inch pan and have the crust go up the side about 1 inch.

After you have done that, put the pan in the oven and bake the crust for 10 minutes.

When the 10 minutes is up, pull the pan from the oven and let the crust cool to room temperature.

Once the crust has cooked, mix together the egg yolks and condensed milk in a medium mixing bowl until they are well mixed.

Then, stir in the lemon juice and lemon zest. Continue stirring until the mixture begins to thicken slightly.

Adding raspberries to Lemon Mixture for Lemon Raspberry Bars

Next, gently fold in the raspberries into the lemon mixture. If you are too rough the raspberries will break.

When you are done, pour the lemon raspberry filling into the graham cracker crust and bake it for another 15 minutes or until the filling is set.

Allow the lemon bars to cool down to room temperature and then chill them in the fridge for at least 1 hour before serving them.

PRO TIP: Allowing the bars to cool to room temperature keeps the filling from splitting when you put it in the fridge.

Then, just cut them into bars and serve them cold!

Store the bar in the fridge in either an airtight container or the 8×8 pan covered for up to 5 days.

To Make This Potluck Dessert Recipe You Will Need:

Medium mixing bowl (2)
Nonstick cooking spray
8×8 inch pan (THIS one is great!)
Spatula

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DIY Sweetened Condensed Milk

While I know buying sweetened condensed milk from the grocery store would be easier, but if you don’t happen to have any on hand, it might be easier to make your own instead of going to the grocery store!
Add A Pinch has a great homemade sweetened condensed milk recipe that you can with all of the necessary ingredients in your fridge or pantry!

Can I Use Other Fruit in this Lemon Raspberry Bar Recipe?

Yes! You do not only have to use raspberries. You can substitute them with blueberries, blackberries, or diced strawberries.

Or, if you aren’t a fan of fruit in your dessert, you can always omit it too!

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More Delicious Lemon Recipes You Need to Make

Lemon Raspberry Bars Recipe

3.67 from 3 votes

This lemon raspberry bars recipe is one of a kind! They have amazing flavor and thick but scrumptious crust. The raspberries add the bring these bars to the next level.

Prep Time 15

Cook Time 25

Total Time 40

Save Print Pin

Ingredients

Crust

▢ 1½ cups graham cracker crumbs
▢ 6 Tablespoons salted butter, melted
▢ ¼ cup sugar
▢ 1 lemon, zested

Filling

▢ 2 large eggs, just yolks
▢ 14 ounces fat free sweetened condensed milk, 1 can
▢ ½ cup fresh lemon juice
▢ 1 teaspoon lemon zest
▢ 6 ounces fresh raspberries, (you could use frozen, just thaw them)

Equipment

Instructions

Preheat the oven to 350F. Spray a 8×8" baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
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.
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. Keep bars in the refrigerator-up to five days.

Notes

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.

Nutrition

Calories: 296 kcal · Carbohydrates: 48 g · Protein: 7 g · Fat: 10 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 56 mg · Sodium: 233 mg · Potassium: 100 mg · Fiber: 2 g · Sugar: 37 g · Vitamin A: 403 IU · Vitamin C: 17 mg · Calcium: 189 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.

Questions & Reviews

Martha says:

perfectly scrumptious!!

Lark (SparkyLarky) says:

YUM! Makes me want to bake up a batch...or two!

Antigone (Staci) says:

Those look yummy! Can't wait to make them!

Loy says:

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.

Deanna says:

These look delicious. WIll try tomorrow. Have everything but graham crackers, and that is easily fixed.

Loy says:

I am back to say that I am listing these in my Friday Finds post this week. I will be making them on Saturday.

Jaime says:

Oh boy I can just taste them now! So good!!! Thanks for sharing!

shopannies says:

these sound awesome come see me at http://shopannies.blogspot.com

Rach H says:

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:

http://familyeverafter.blogspot.com/2011/07/once-upon-weekend-link-party-1.html

Also, if you have a list of favorite link parties, I?d love to be included on Fridays. Thanks a ton!

ladybehindthecurtain.com says:

Thank you for sharing your recipes with me at Cast Party Wednesday. I hope you will come back tomorrow and share more of your recipes.
Thanks,
I hope to see you there!

Sweet Peas and Bumblebees says:

Your recipe looks amazing! We love it so much that we're featuring it tomorrow at our {What I Made Wednesday} linky party! Thanks for linking up last week!

Briana

ryobious says:

Just wanted to thank you for linking up on Whisking Wednesdays and hope you'll come back and link up another recipe or two this week!

http://pinchofthisthatandtheother.blogspot.com/2011/07/whisking-wednesdays-12.html

Sydney says:

One of the best desserts I've ever had! They are absolutely delicious and were a huge hit. I doubled the recipe and made them in a 9x13 pan and they turned out great.

editor says:

Can I use regular sweetened condensed milk (that's all I have)?

Thanks,
Kim

Camille says:

For sure!!! I was just trying to cut calories and fat. :)

Homemade Yummy Light and Healthy says:

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.

Rose says:

I made these for my dad celebration of life ceremony. They were amazing!! I am usually a chocolate fan but I had both on my plate and hands down lemon won for me. I gave a lot of left overs away but I hid those!!! lol thank you so much!!!

Jenna says:

These were sooooo delish!! I don't usually like lemon squares but these are simply awesome!

Jennifer says:

These look amazing! Can you freeze these?

Cyd says:

These will freeze just fine in an airtight container.

Kathy says:

These look delicious! If I double the recipe, will it work in a 9 X 13 pan? Would the bake time remain the same or would I bake them longer? (I am at high altitude) Thanks!

Cyd says:

Hi Kathy. We have only made it in the 8 x 8 inch pan. I'm sure you would be fine in a 9 x 13. Maybe add one minute to the cooking time on the crust. For the lemon raspberry layer it says to cook until set. That might be longer than the 15 minutes that it calls for. Just watch it carefully. Let us know how it goes.

Kat says:

I’m from Canada & the closest size of sweetened condensed milk I can find is 300ml which is 10 oz. Can I supplement the other 4 ounces with extra milk?

Hannah says:

I am planning on making these for a get together where someone is dairy intolerant. Would it be possible to use Coconut sweetened condensed milk or would it mess with the recipe consistency too much?

Miranda Pressley says:

It was really good turned out great and looked pretty too. The crust was alsome, lemony goodness.

Callie says:

These turned out really good and were a huge hit at my office potluck. I only did 1/4 C. of lemon juice and 1/4 C. water so the bars weren't too tart. Super good and love the thick crust!

Cyd says:

If you have replaced the coconut sweetened condensed milk in the past for regular sweetened condensed milk, it will probably be fine. We have not used the coconut flavor before.

Cyd says:

You would be safer to purchase 2 cans. Regular milk is very thin compared to sweetened condensed milk.

Debbie says:

Do you cook the filling?

Cyd says:

You add the filling to the baked crust. And then stick in the oven for 15 minutes or until set. (step 6 in the instructions)

Abby says:

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?

Abby says:

(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?

Tina says:

These look delicious. The filling didn’t rise much. I stirred filling in a bowl to combine. Should I have beat with a mixer? I also cooked for 25 as they were not set. They are cooling in the fridge.

Tina says:

Sorry, I meant to reply to sixsisters

Cyd says:

Did you stir until the mixture starts to thicken? That is important. Sorry they didn't set after the cooking time. I'm glad you went a little longer with cooking.

B Leal says:

Easy recipe! And delicious! However I used oatmeal for my crust instead and cut the sugar down. Good thing since I had to transform my evaporated milk into sweetened milk HOLY SUGAR. I also baked mine for about a 1/2 hour.. they couldn’t chill quickly enough I was tempted to eat them as pudding!! Will definitely make again with fruit variation.

NE Girl says:

I usually love all the six sisters recipes, but this one missed the mark a bit. The crust to filling ratio wasn't quite right as I had way to much crust compared to filling. This wasn't so much a solid bar, but more like a key lime pie consistency. It was good, but I was expecting something different.

Karen Stg says:

This lemon raspberry bars look yummy! May try the recipe. I'm in charge of bringing desserts for Easter and this would be perfect.

Zaikl says:

I have made these many times and returned to the recipe for Mother’s Day!

Join The Discussion

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Martha says:

perfectly scrumptious!!
Lark (SparkyLarky) says:

YUM! Makes me want to bake up a batch...or two!
Antigone (Staci) says:

Those look yummy! Can't wait to make them!
Loy says:

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.
Deanna says:

These look delicious. WIll try tomorrow. Have everything but graham crackers, and that is easily fixed.
Loy says:

I am back to say that I am listing these in my Friday Finds post this week. I will be making them on Saturday.
Jaime says:

Oh boy I can just taste them now! So good!!! Thanks for sharing!
shopannies says:

these sound awesome come see me at http://shopannies.blogspot.com
Rach H says:

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:

http://familyeverafter.blogspot.com/2011/07/once-upon-weekend-link-party-1.html

Also, if you have a list of favorite link parties, I?d love to be included on Fridays. Thanks a ton!
ladybehindthecurtain.com says:

Thank you for sharing your recipes with me at Cast Party Wednesday. I hope you will come back tomorrow and share more of your recipes.
Thanks,
I hope to see you there!
Sweet Peas and Bumblebees says:

Your recipe looks amazing! We love it so much that we're featuring it tomorrow at our {What I Made Wednesday} linky party! Thanks for linking up last week!

Briana
ryobious says:

Just wanted to thank you for linking up on Whisking Wednesdays and hope you'll come back and link up another recipe or two this week!

http://pinchofthisthatandtheother.blogspot.com/2011/07/whisking-wednesdays-12.html
Sydney says:

One of the best desserts I've ever had! They are absolutely delicious and were a huge hit. I doubled the recipe and made them in a 9x13 pan and they turned out great.
editor says:

Can I use regular sweetened condensed milk (that's all I have)?

Thanks,
Kim
Camille says:

For sure!!! I was just trying to cut calories and fat. :)
Homemade Yummy Light and Healthy says:

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.
Rose says:

I made these for my dad celebration of life ceremony. They were amazing!! I am usually a chocolate fan but I had both on my plate and hands down lemon won for me. I gave a lot of left overs away but I hid those!!! lol thank you so much!!!
Jenna says:

These were sooooo delish!! I don't usually like lemon squares but these are simply awesome!
Jennifer says:

These look amazing! Can you freeze these?
Cyd says:

These will freeze just fine in an airtight container.
Kathy says:

These look delicious! If I double the recipe, will it work in a 9 X 13 pan? Would the bake time remain the same or would I bake them longer? (I am at high altitude) Thanks!
Cyd says:

Hi Kathy. We have only made it in the 8 x 8 inch pan. I'm sure you would be fine in a 9 x 13. Maybe add one minute to the cooking time on the crust. For the lemon raspberry layer it says to cook until set. That might be longer than the 15 minutes that it calls for. Just watch it carefully. Let us know how it goes.
Kat says:

I’m from Canada & the closest size of sweetened condensed milk I can find is 300ml which is 10 oz. Can I supplement the other 4 ounces with extra milk?
Hannah says:

I am planning on making these for a get together where someone is dairy intolerant. Would it be possible to use Coconut sweetened condensed milk or would it mess with the recipe consistency too much?
Miranda Pressley says:

It was really good turned out great and looked pretty too. The crust was alsome, lemony goodness.
Callie says:

These turned out really good and were a huge hit at my office potluck. I only did 1/4 C. of lemon juice and 1/4 C. water so the bars weren't too tart. Super good and love the thick crust!
Cyd says:

If you have replaced the coconut sweetened condensed milk in the past for regular sweetened condensed milk, it will probably be fine. We have not used the coconut flavor before.
Cyd says:

You would be safer to purchase 2 cans. Regular milk is very thin compared to sweetened condensed milk.
Debbie says:

Do you cook the filling?
Cyd says:

You add the filling to the baked crust. And then stick in the oven for 15 minutes or until set. (step 6 in the instructions)
Abby says:

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?
Abby says:

(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?
Tina says:

These look delicious. The filling didn’t rise much. I stirred filling in a bowl to combine. Should I have beat with a mixer? I also cooked for 25 as they were not set. They are cooling in the fridge.
Tina says:

Sorry, I meant to reply to sixsisters
Cyd says:

Did you stir until the mixture starts to thicken? That is important. Sorry they didn't set after the cooking time. I'm glad you went a little longer with cooking.
B Leal says:

Easy recipe! And delicious! However I used oatmeal for my crust instead and cut the sugar down. Good thing since I had to transform my evaporated milk into sweetened milk HOLY SUGAR. I also baked mine for about a 1/2 hour.. they couldn’t chill quickly enough I was tempted to eat them as pudding!! Will definitely make again with fruit variation.
NE Girl says:

I usually love all the six sisters recipes, but this one missed the mark a bit. The crust to filling ratio wasn't quite right as I had way to much crust compared to filling. This wasn't so much a solid bar, but more like a key lime pie consistency. It was good, but I was expecting something different.
Karen Stg says:

This lemon raspberry bars look yummy! May try the recipe. I'm in charge of bringing desserts for Easter and this would be perfect.
Zaikl says:

I have made these many times and returned to the recipe for Mother’s Day!