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.

Recipe Ingredient Notes
To make Lemon Raspberry Bars, you will need the following ingredients:
- 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)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:



How To Make Lemon Raspberry Bars
- Preheat the oven to 350℉. 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.



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!
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Citrus Bars Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.

Lemon Raspberry Bars Recipe
Ingredients
Crust
- 1 ½ 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)
Instructions
- Preheat the oven to 350℉. 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
- blueberries
- blackberries
- strawberries
- peaches
- plain



















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!
Thanks,
I hope to see you there!
Briana
http://pinchofthisthatandtheother.blogspot.com/2011/07/whisking-wednesdays-12.html
Thanks,
Kim