Aww Raspberry Lemon Bars, just the name alone lifts my spirits. These bars are filled with everything that makes me smile: a delish bottom crust, a raspberry jam layer, fresh raspberries and lemon cream cheese. They are similar to lemon cheesecake but much easier to make.
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How to Make Lemon Raspberry Bars
- Line a 13x9x2-inch baking pan with foil making sure you extend the foil over the edges of the pan. I promise you don’t want to skip this step! It makes cleanup a breeze.
- Make the crust. Beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the flour, brown sugar, and salt and mix until combined.
- Press mixture evenly onto the bottom of the prepared baking pan. Bake for about 20 minutes or until set and light brown. Let it cool on a wire rack for 5 minutes.
TOP TIP: Lightly brush exposed foil on the sides of the pan with additional softened butter to keep the filling from sticking.
- Spread the raspberry jam evenly over the crust.
- Add the fresh raspberries to the top.
- Make the filling. Beat the cream cheese on medium to high speed for 30 seconds. Add the granulated sugar and one tablespoon of flour and mix until combined. Add the egg, egg yolk, lemon peel, lemon juice, and vanilla and beat until smooth.
- Pour the filling over the top of the raspberries.
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- Bake for 25 to 30 minutes or until the filling is set. Cool in the pan on a wire rack for 1 hour. Then cover and chill for 2 hours, the top may crack slightly but it’s ok.
- Using the edges of the foil, lift the entire dessert out of the pan and place it on a large cutting board. Cut the dessert into bars.
Raspberry Lemon Bars Recipe
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Ingredients
Crust
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon kosher salt
- Unsalted butter softened, for pan
Raspberry Layer
- 1 cup seedless raspberry jam or preserves
- 2 cups fresh raspberries
Lemon Filling
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 large egg yolk
- 2 tablespoons finely shredded lemon peel
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Set pan aside.
- For crust, in a medium mixing bowl beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in 2 cups flour, brown sugar, and salt until combined. Press mixture evenly onto the bottom of the prepared baking pan. Bake about 20 minutes or until set and light brown. Cool on a wire rack for 5 minutes.
- Lightly brush exposed foil on sides of pan with additional softened butter to keep filling from sticking. Carefully spread jam evenly over crust. Sprinkle with raspberries.
- For filling, in a large mixing bowl beat cream cheese on medium to high speed for 30 seconds. Beat in granulated sugar and 1 tablespoon flour until combined. Beat in egg, egg yolk, lemon peel, lemon juice, and vanilla until smooth. Pour filling over raspberries.
- Bake for 25 to 30 minutes or until set. Cool in pan on wire rack for 1 hour. Cover and chill for 2 hours (top may crack slightly). Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Store in the refrigerator.
Notes
Nutrition
Recipe Tips
- Plan ahead when making lemon raspberry bars. This isn’t a bake and eat right away dessert. The bars need time to cool and set up before you can cut and serve them.
- Make sure the butter and cream cheese are softened. This way you avoid any clumps and it’s so much easier to beat.
- Use fresh raspberries. Frozen raspberries have tons of water and will not cook up the same.
Recipe Help
Yep! Store them in a single layer or with a piece of parchment in between multiple layers to keep them from sticking. They will keep for up to one month when stored properly.
The easiest way to tell they are done is to gently shake the pan. The filling shouldn’t jiggle and will feel slightly firm to the touch.
More Dessert Bar Recipes
- Pecan Pie Bars
- Frozen S’mores Cookie Bars
- Apple Pie Bars
- Blackberry Lemon Bars
- Strawberry Lemonade Bars
- Lemon Brownies
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This recipe was originally published February, 2015. It has been updated with new content and images.
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These are delicious! Recipe is easy, too. I had a small issue with breakage when taking the foiil out of the pan which cost me a very skinny row of bars from the center but those bits were excellent for taste-testing! It might be fun to put some blueberries in them as well. That would make it very festive looking for a memorial day or other patriotic American holiday
Love that idea!!
What changes would I need to make for high altitude? I live over 8,000 ft and have to alter most recipes.
I made these bars for Easter and my family loved them. This recipe will definitely be made again 🙂
Hooray I’m so glad you enjoyed them!
These look great! Can I just bake them in the pan without the foil by chance? What is the reason for the foil?
Yes you totally can!