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.
Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust! We can’t stop eating these bars!
Raspberry Lemon Bars | Oh Sweet Basil
OH MY GOSH. THESE RASPBERRY LEMON BARS ARE SO GOOD!!!
I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.
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.
For the crust:
- 1 1/2 cup graham cracker crumbs
- 6 tablespoons salted butter melted
- 1/4 cup sugar
- Zest of one lemon
For the filling:
- 2 large egg yolks
- 1-14 oz. can fat free sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 6 ounces fresh raspberries
- Preheat the oven to 350F. Spray a 8 by 8 inch 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.
*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.