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 heavenly!! 🙂
They are indeed Renee!
Those bars look so amazing ly good! Love the lemon and raspberry combo here!
Thanks so much Kevin!
Oh, I am so over winter, too. But even just one bite of these bars would help me get through it (though I’d really like to eat the whole pan)! Pinned!
Thanks so much hon!
I’m so ready for spring! These lemony bars looks so yummy!
I’m so ready for Spring too!
These are so perfect for fighting awful snow day cold with bright citrus and summer flavors. I’m a huge fan!
Thanks so much Mir!
I am seeing lemon recipes all over the internet. So glad it’s going to be spring soon and these raspberry lemon bars look too delicious!! Need to make these! 🙂
These are a definitely must make.
Hooray for lemons. I just recently started liking raspberries so these lemon bars and being pinned.
Yes I warmed up to raspberries late too but I’m so glad I finally did.
These bars look so rich and delicious! You can’t go wrong with raspberry and lemon!
You can never go wrong with raspberry and lemon! Gosh you are so smart.
I can’t get my eyes off these raspberry lemon bars. Perfect sweets to welcome Spring and hope you’re staying warm. We’ll be visiting there in 2 days and I can’t imagine how cold it must be. Let me know when you’re available for a quick stop 🙂
Oh gosh that sounds fantastic! Send me an email and let me know when you are coming!
Oh my gosh, I love lemon and raspberry together. Divine!
Divine is the best word to describe it!