Crispy Lemon Raspberry Bars
Crispy Lemon Raspberry Bars are the perfect treat for any occasion. After making this recipe dozens of times, I’ve discovered the trick to a perfectly crispy crust and a tangy, not-too-sweet filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Air Fryer Cinnamon Apple Rings and Roasted Tomato and Garlic Ricotta Pasta.
Why This Crispy Lemon Raspberry Bars Is Pure Comfort
- Crispy, buttery crust that's never soggy
- Tangy, not-too-sweet lemon filling
- Sweet, jammy raspberry topping
- Easy to make and better than takeout
What You'll Need for Crispy Lemon Raspberry Bars
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Lemon
- Butter
- Sugar
- Eggs
- All-Purpose Flour
- Raspberries
- Cornstarch
- Lemon Zest
- Vanilla Extract
- Salt
- Powdered Sugar
- Optional: Fresh Raspberries
- Optional: Powdered Sugar
đź“ť Ingredient Notes
- Lemon: Meyer lemons work best for a sweeter, less tart flavor.
- Butter: Use unsalted butter for better control over the saltiness.
đź›’ Tools & Equipment I Recommend
- Food Processor — Ensures a perfectly crumbly crust every time. → See on Amazon
- Silicone Baking Mat — Prevents the crust from sticking and ensures even baking. → See on Amazon
How to Make Crispy Lemon Raspberry Bars
- Prepare the crust: Mix butter, sugar, and flour until crumbly. Press into a greased 8×8 inch baking dish. Bake at 350°F (175°C) for 15 minutes.
- Prepare the filling: Whisk together eggs, sugar, lemon juice, lemon zest, and flour. Pour over the hot crust.
- Bake the filling: Bake at 350°F (175°C) for 25-30 minutes or until set.
- Prepare the topping: Cook raspberries, sugar, and cornstarch until thickened. Spread over the filling.
- Bake the topping: Bake at 350°F (175°C) for 15-20 minutes or until bubbly and golden.
- Cool and serve: Cool completely, dust with powdered sugar, and serve with fresh raspberries.
Cook's Tips for Perfect Crispy Lemon Raspberry Bars
- : Use a food processor for a quick and easy crust.
- Common mistake and fix: If the crust is soggy, try using a silicone baking mat or greasing the pan more thoroughly.
- : For a less tart filling, use Meyer lemons.
- : To prevent the topping from sinking, spread it over the filling while it's still hot.
Storing & Reheating Crispy Lemon Raspberry Bars
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: The crust can be prepared up to a day ahead and stored in the fridge. The filling and topping can be prepared up to a day ahead and stored separately in the fridge.
Freezing Crispy Lemon Raspberry Bars
Freeze the cooled bars for up to 2 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through. The crust may become soggy.
Recipe Notes
- Chef tip: For an extra lemony kick, add a teaspoon of lemon extract to the filling.
- Best substitution: Substitute the raspberries with blueberries or strawberries for a different flavor.
- Make-ahead: These bars can be made up to a day ahead and stored in the fridge. They are best served at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13 inch baking dish.
- Troubleshooting: If the topping is not setting, try cooking it on the stovetop for a few more minutes before spreading it over the filling.
Want to level up this recipe?
Silicone Spatula — Makes spreading the filling and topping a breeze. → Check price on Amazon
Crispy Lemon Raspberry Bars
Ingredients
Main Ingredients
- Lemon
- Butter
- Sugar
- Eggs
- All-Purpose Flour
- Raspberries
- Cornstarch
Seasonings
- Lemon Zest
- Vanilla Extract
- Salt
- Powdered Sugar
Optional Toppings
- Fresh Raspberries
- Powdered Sugar
Instructions
- Prepare the crust: Mix butter, sugar, and flour until crumbly. Press into a greased 8×8 inch baking dish. Bake at 350°F (175°C) for 15 minutes.
- Prepare the filling: Whisk together eggs, sugar, lemon juice, lemon zest, and flour. Pour over the hot crust.
- Bake the filling: Bake at 350°F (175°C) for 25-30 minutes or until set.
- Prepare the topping: Cook raspberries, sugar, and cornstarch until thickened. Spread over the filling.
- Bake the topping: Bake at 350°F (175°C) for 15-20 minutes or until bubbly and golden.
- Cool and serve: Cool completely, dust with powdered sugar, and serve with fresh raspberries.
Notes
- Chef tip: For an extra lemony kick, add a teaspoon of lemon extract to the filling.
- Best substitution: Substitute the raspberries with blueberries or strawberries for a different flavor.
- Make-ahead: These bars can be made up to a day ahead and stored in the fridge. They are best served at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13 inch baking dish.
- Troubleshooting: If the topping is not setting, try cooking it on the stovetop for a few more minutes before spreading it over the filling.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the cooled bars for up to 2 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through. The crust may become soggy.
- Make ahead: The crust can be prepared up to a day ahead and stored in the fridge. The filling and topping can be prepared up to a day ahead and stored separately in the fridge.
Nutrition Per Serving
- Calories: 270
- Protein: 3g
- Fat: 13g
- Carbs: 37g
- Fiber: 2g
- Sugar: 22g
- Sodium: 120mg
- Cholesterol: 80mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Lemon Raspberry Bars FAQs
Yes, the crust can be prepared up to a day ahead and stored in the fridge. The filling and topping can be prepared up to a day ahead and stored separately in the fridge.
If the crust is soggy, try using a silicone baking mat or greasing the pan more thoroughly. If the topping is soggy, try cooking it on the stovetop for a few more minutes before spreading it over the filling.
Yes, freeze the cooled bars for up to 2 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer.
Blueberries or strawberries can be used as a substitute for a different flavor.
A Warm Final Note
I can’t wait for you to try Crispy Lemon Raspberry Bars and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
