Aww, raspberry lemon bars… just the name alone lifts my spirits! These bars are filled with everything that makes me smile, boos: a delish bottom crust, a raspberry jam layer, fresh raspberries, and lemon cream cheese. They’re similar to lemon cheesecake but much easier to make. I did my best to show y’all how good they look, but the pictures don’t fully do them justice. They’re even prettier in person!!
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How to Make Lemon Raspberry Bars
These step-by-step photos show how to make lemon bars with raspberry, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Raspberry Lemon Bars Recipe
1. Beat the butter, mix in the dry ingredients, and press the mixture into the pan
Bake the crust until set and lightly golden, then let it cool slightly.
2. Spread the raspberry jam over the crust and top with fresh raspberries
Layer it evenly.
3. Make the cream cheese filling and pour it over the raspberries
Beat all the filling ingredients until smooth before pouring over the top.
4. Bake your raspberry lemon cheesecake bars until set
Let it cool completely, refrigerate until firm, then lift out and cut into squares.
PRO TIP: I sometimes swap the raspberry layer for strawberry preserves and fresh strawberries. Makes some real good strawberry lemon bars.
Full Raspberry Lemon Bars Recipe
Raspberry Lemon Bars Recipe
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Ingredients
For the 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
For the Raspberry Layer
- 1 cup seedless raspberry jam or preserves
- 2 cups fresh raspberries
For the 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
How to Store
- Fridge: Leftover bars must be stored in the refrigerator, boos. Keep them in a single layer in an airtight container so they don’t stick together. They will last about 2 to 3 days.
- Freezer: Freeze the bars in a single layer, or place parchment between layers if you’re stacking. That way they don’t stick. They will keep for up to 1 month when stored right.
Nutrition
Recipe Tips
- Plan ahead when making raspberry lemon 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.
- Grab fresh lemons. Bottled juice won’t give you that same bright, tangy flavor.
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Recipe Help
The easiest way to tell they are done is to shake the pan gently. The filling shouldn’t jiggle and will feel slightly firm to the touch.
That’s normal with a cream cheese filling. It usually happens from baking a little too long or cooling too fast.
Try using a low-sugar jam and reduce the sugar in the filling from ½ cup to about ⅓ cup. But don’t go too far!!
More Dessert Bar Recipes
- Carrot Cake Bars
- Homemade Peach Crumb Bars
- Pecan Pie Bars
- Strawberry Lemonade Bars
- Banana Pudding Cheesecake Bars
- Blueberry Crumble Bars
- Apple Bars
- Strawberry Cheesecake Bars
- Pumpkin Cheesecake Bars
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!