These easy raspberry lemon bars are a bite of summer in a gooey, fruity dessert bar recipe! Bright and creamy lemon curd layered with fresh juicy raspberries on top of a nutty cookie crust is the best combo. Plus, I make these a little lighter.
Lemon bars are light, fresh, and begging for a spot next to your cortado at brunch this weekend! Try this fluffy lemon loaf (better than Starbucks!) and tangy lemon cookies next.
If you love lemon bars, wait until you try them with raspberries. The tangy citrus, sweet raspberry bursts, and buttery nutty crust? Total upgrade. These raspberry lemon bars are easy to make and look gorgeous on a platter. The combo of creamy lemon curd-like filling, juicy raspberries, and golden crust makes every bite pop.
I’ve been making these for years, and they still disappear faster than anything else I bring to a party, no matter how many I bake!
When Life Gives You Lemons, Make Raspberry Lemon Bars
- Easy ingredients. Grab a handful of pantry staples, like lemons, flour, and some fresh raspberries, and, boom! Dessert (or breakfast) magic.
- Homemade crust. I make a crunchy crust from scratch that’s part pastry, part cookie, filled with crushed walnuts. You could just as easily replace this with a graham cracker crust or another cookie crust if you’d like.
- Any occasion. These creamy dessert bars are perfect for spring and summer gatherings, Easter brunch, bake sales, or whenever you need a little sweet-tart pick-me-up!
Gather Your Ingredients
I’ve added quick notes and easy swap suggestions for these lemon bars below. Don’t forget to scroll to the recipe card for all the details, followed by a step-by-step recipe overview with photos.
For the Homemade Crust
- Flour – I use a combination of all-purpose flour and whole wheat flour for a nuttier flavor and wholesome texture. If you don’t have whole wheat, use more all-purpose flour. You can swap both for a 1:1 gluten-free flour blend if needed.
- Powdered Sugar – Lightly sweetens the crust while keeping it soft and tender. Pro tip: You can make powdered sugar by blitzing regular sugar in the food processor until it’s finer in texture.
- Chopped Nuts – I opted for walnuts. Pecans, almonds, hazelnuts, and macadamia nuts can be used instead.
- Butter – Salted or unsalted, to create a tender, crumbly texture. Make sure it’s cold. You can also use plant-based butter if needed.
- Oil – Vegetable oil adds moisture and helps bind the crust. Canola oil or a light-flavored olive oil will also work.
For the Lemon Filling
- Dry Ingredients – Granulated sugar, plus a bit of flour to help thicken the filling. You can swap flour for cornstarch if needed (you’ll need about half the amount of cornstarch as flour).
- Lemon Juice and Zest – Freshly squeezed lemon is best, but bottled works in a pinch. Remember to zest the lemon BEFORE you juice it!
- Eggs and Egg White – The extra egg white lightens it up.
- Fresh Raspberries – These bars turn out great with fresh in-season berries or frozen raspberries, see below. You can also substitute raspberries with blueberries, blackberries, cranberries, or strawberries.
Can I Use Frozen Raspberries?
Yes! You can use frozen raspberries in these bars (no need to thaw them first), but they may release a bit more moisture. I like to toss frozen raspberries with a little flour before stirring them into the filling. It absorbs some of the said moisture and keeps the berries from sinking.
Tips for the Best Bars
- Use fresh lemon juice and zest. Trust me, you’ll taste the difference! You can also swap lemon for orange juice and zest for something different.
- Line your pan. For easier cleanup and quick removal, line the baking pan with parchment paper.
- Don’t overbake. Check the bars for doneness at the earliest suggested baking time, and bake until they’re set. Overbaking makes these lemon bars dry and crumbly.
- Cool completely before slicing. Give your bars enough time to cool completely, at least to room temperature, before you slice into them. Ideally, chill them in the freezer for an hour or place them in the fridge overnight before serving.
- Double this recipe. If you double the recipe to bake for a crowd, you’ll need double the crust and increase the baking time accordingly. Bake your raspberry lemon bars in a 9×13-inch pan.
- Add a topping. I usually dust these with powdered sugar for a bakery-style finish. You could also add a sprinkling of coconut, drizzle of white chocolate, or top these bars with a glaze (try the vanilla glaze from my cinnamon donuts).
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For The Crust
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Prep. Preheat the oven to 350˚F. Lightly grease an 8×8 baking dish with cooking spray and set aside.
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Make the crust. In a food processor, combine the all-purpose and whole wheat flour with the powdered sugar, walnuts, and salt; pulse to combine. Add the butter and oil; continue to pulse until the mixture is crumbly. Add cold water and pulse until the mixture resembles coarse meal.
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Bake. Transfer the crust mixture to the baking dish and press it into the bottom of the pan. Pop it in the oven and bake for 18 minutes.
For The Filling
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Make the filling. Meanwhile, in a mixing bowl, whisk together the sugar, 2 tablespoons flour, lemon juice, lemon zest, eggs, and one egg white until thoroughly incorporated and smooth.
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Lower the oven temperature. Remove the baked crust from the oven and let it stand for 2 minutes. Reduce the oven temperature to 325˚F.
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Assemble and bake. Arrange the fresh raspberries over the baked crust. Pour the lemon filling over the raspberries. Bake for 22 to 25 minutes or until the top is set.
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Cool and chill. Remove the bars from the oven and let them cool completely in the pan set on a wire rack. Then, cover and chill them in the freezer for at least 1 hour.
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Slice and serve. Place the bottom of the baking dish in a larger pan filled with hot water so it’s easier to cut out the squares. Keep in the hot water for about 30 seconds. Sprinkle the top with powdered sugar. Slice into squares and serve.
Calories: 265kcal | Carbohydrates: 39g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 83mg | Potassium: 134mg | Fiber: 3g | Sugar: 16g | Vitamin A: 177IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Raspberry Lemon Bars
These delicious dessert bars come together in a few simple steps, and they’re totally worth the chill time. Just don’t forget to hide a few for yourself before they disappear!
First, Prepare the Crust
I use a similar food processor method to make my flaky pie crust. If you don’t have a blender for this recipe, you can crush the nuts up finely using a resealable bag and a rolling pin, and cut the butter, oil, and flour into the dry ingredients by hand.
- Make the crust. In a food processor, blend the flours, powdered sugar, nuts, and salt, then pulse in the cold butter and oil to make a crumble. Lastly, add a bit of cold water and pulse until the dough starts to come together. It should look like a coarse meal.
- Press and bake. Now, press the crust mixture into the bottom of a greased 8×8-inch baking pan. Par-bake at 350ºF for 18 minutes. Afterward, let the crust cool for a couple of minutes.
Assemble and Bake the Bars
When the crust is out, reduce the oven temperature to 325°F to get it ready for the filling.
- Make the filling. Meanwhile, in a mixing bowl, whisk the sugar and flour with lemon juice, zest, eggs, and an egg white until smooth.
- Assemble the bars. Scatter the fresh raspberries evenly over your warm crust. Then, pour the lemon mixture gently over the top.
- Bake again. Afterward, return the pan to the oven and bake at 325ºF for 22 to 25 minutes, until set.
- Cool and chill. Let the bars cool completely on a wire rack. Once cool, cover and chill in the freezer for at least an hour to help firm them up before slicing.
- Slice and serve. For easier slicing, dip the bottom of the baking dish in hot water for 30 seconds. Dust the raspberry lemon bars with powdered sugar, slice into squares, and serve!
How Do I Know When My Lemon Bars Are Set?
These raspberry lemon bars are done when they no longer jiggle in the pan, and are just slightly golden around the edges.
How To Store
- Refrigerate. Once the lemon bars are completely cooled and sliced, place them in an airtight container. Layer parchment or wax paper between the layers if stacking. Store in the fridge for up to 5 days. They’re best enjoyed cold or at room temp.
- Freeze. Place the sliced bars on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag (again, layer with parchment if stacking). They’ll keep well for up to 2 months. Thaw in the fridge overnight before serving.
