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These lemon bars start with a nutty cookie crust and are topped with a bright, creamy lemon filling studded with sweet, juicy raspberries. They’re bursting with flavor and texture, and they’re lighter than your classic lemon bar recipe. Tart, sweet, and totally irresistible!
If you love lemon bars, wait until you try them with raspberries. The tart citrus, sweet berry bursts, and buttery nutty crust? Total upgrade. These bars are light, fresh, and basically begging to be made for brunches or just because it’s Tuesday.
They’re easy to make, gorgeous on a platter, and the combo of creamy filling, juicy raspberries, and golden crust makes every bite pop. Perfect for spring gatherings, Easter brunch, or whenever you need a little sweet-tart pick-me-up!
I’ve been making these for years, and they still disappear faster than anything else I bring to a party, no matter how many I bake.
Raspberry Lemon Bars Ingredients
To make this recipe, grab a handful of pantry staples, like lemons, flour, and some fresh raspberries, and boom—dessert magic. I’ve added quick notes and easy swap suggestions below to help you out, but don’t forget to scroll to the recipe card for all the details.
For the Crust
- All-purpose flour – Forms the base of the crust. You can swap it for a 1:1 gluten-free flour blend if needed.
- Whole wheat flour – Adds a nutty flavor and wholesome texture. If you don’t have any, just use more all-purpose flour.
- Powdered sugar – Lightly sweetens the crust while keeping it soft and tender.
- Chopped walnuts – Bring crunch and a nutty bite to the crust. Pecans or almonds can be used instead.
- Salt – Balances the sweetness and brings out the flavors.
- Cold butter (cut into pieces) – Helps create a tender, crumbly texture. Make sure it’s cold! You can also use plant-based butter if needed.
- Vegetable oil – Adds moisture to bind the crust. Canola oil or light olive oil works too.
- Cold water – Brings the crust dough together. Ice-cold water is best for texture.
For the Filling
- Sugar – Sweetens the lemon filling and balances the tartness.
- All-purpose flour – Helps thicken the filling slightly.
- Lemon juice – Adds that bright, zippy flavor. Freshly squeezed is best, but bottled works in a pinch.
- Lemon zest – Intensifies the citrus flavor—don’t skip it!
- Eggs + egg white – Give the filling structure and creaminess. The extra white lightens it up.
- Fresh raspberries – Bring juicy sweetness and color. You can use frozen (no need to thaw), but they may release a bit more moisture.
- Powdered sugar (for dusting) – Optional, but makes them look extra pretty and bakery-style.
How To Make Raspberry Lemon Bars
These delicious dessert bars come together in a few simple steps, and they’re totally worth the chill time. Just don’t forget to hide a few for yourself before they disappear!
- Prep the oven and pan. Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish with cooking spray and set it aside.
- Make the crust. In a food processor, pulse together the flours, powdered sugar, walnuts, and salt. Add the cold butter and oil, and pulse again until the mixture is crumbly. Add a bit of cold water and pulse until it starts to come together like coarse meal.
- Press and bake. Transfer the crust mixture to your prepared pan and press it evenly into the bottom. Bake for about 18 minutes, then remove and let it cool for just a couple minutes.
- Lower the oven temp. After the crust is out, reduce the oven temperature to 325°F to get it ready for the filling.
- Whisk the filling. In a mixing bowl, whisk together the sugar, flour, lemon juice, zest, eggs, and egg white until smooth and fully combined.
- Add the raspberries and filling. Arrange the raspberries evenly over the warm crust. Pour the lemon mixture gently over the top.
- Bake again. Return the pan to the oven and bake for 22 to 25 minutes, or until the filling is set and just slightly golden around the edges.
- Cool and chill. Let the bars cool completely on a wire rack. Once cool, cover and chill in the freezer for at least an hour to help firm them up before slicing.
- Slice and serve. For easier slicing, dip the bottom of the baking dish in hot water for 30 seconds. Dust the raspberry lemon bars with powdered sugar, slice into squares, and serve!
How To Store
Refrigerator: Once the lemon bars are completely cooled and sliced, place them in an airtight container. Layer parchment or wax paper between the layers if stacking. Store in the fridge for up to 5 days. They’re best enjoyed cold or at room temp.
Freezer: Place the sliced bars on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag (again, layer with parchment if stacking). They’ll keep well for up to 2 months. Thaw in the fridge overnight before serving.
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Raspberry Lemon Bars
Ingredients
For The Crust
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup powdered sugar
- ¼ cup chopped walnuts
- ⅛ teaspoon salt
- 3 tablespoons cold butter, cut into pieces
- 2 tablespoons vegetable oil
- 1 tablespoon cold water
For The Filling
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 eggs
- 1 egg white
- 1 cup fresh raspberries
- powdered sugar, for dusting
Instructions
For The Crust
- Prep. Preheat the oven to 350˚F. Lightly grease an 8×8 baking dish with cooking spray and set aside.
- Make the crust. In a food processor, combine the all purpose flour and whole wheat flour with the powdered sugar, walnuts, and salt; pulse to combine. Add butter and oil; continue to pulse until the mixture is crumbly. Add cold water and pulse until mixture resembles coarse meal.
- Bake. Transfer the crust mixture to the baking dish and press it into the bottom of the pan. Pop it in the oven and bake for 18 minutes.
For The Filling
- Make the filling. Meanwhile, in a mixing bowl, whisk together the sugar, 2 tablespoons all-purpose flour, lemon juice, lemon zest, eggs, and one egg white until thoroughly incorporated and smooth.
- Lower the oven temperature. Remove the baked crust from the oven and let it stand for 2 minutes. Reduce oven temperature to 325˚F.
- Assemble and bake. Arrange the fresh raspberries over the baked crust. Pour the lemon filling over the raspberries. Bake for 22 to 25 minutes or until the top is set.
- Cool and chill. Remove the bars from the oven and let them cool completely in the pan set on a wire rack. Then, cover and chill them in the freezer for at least 1 hour.
- Slice and serve. Place the bottom of the baking dish in a larger pan filled with hot water so it's easier to cut out the squares. Keep in the hot water for about 30 seconds. Sprinkle the top with powdered sugar. Slice into squares and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
My mom was just saying how I needed to make some lemon bars. This looks like just the recipe to satisfy her craving.
These are absolutely mouth-watering!!
I sure hope you saved me one of these beauties because I want to inhale the whole pan! ๐
I have never had lemon bars like this before. Love the raspberries.
Giiirl, I am so with you. I wore some black jeggings the other day and caught my reflection in a window – they were SO TIGHT. Ugh. I need some serious workout motivation.
I love these so much! Lemon bars are one of my favorites. Definitely trying these!
I am digging the lemon and raspberry combination. It sounds delightful!
I think I would be sick if I tried to run while drinking haha! Love lemon and raspberry together, it’s one of my favorite combinations ever!
Whenever I read lemon and/or raspberries in a baking recipe I’m hooked instantly. Looks gorgeous! I’m trying to cut back on sugar though, but this seems very tasty ๐ Might have to make an exception, or try stevia instead. Would that work?
Hi Madeline! I honestly have no idea because I haven’t made it with Stevia, but I definitely want to try it.
I made these using Monk Fruit sweetener and it turned out beautifully! 1:1 ratio. Wonderful recipe! I also used blueberries as it is what I had on hand when I read the recipe and just as delicious I am certain as your original raspberry/lemon combo! Thank you.
That’s great! I’m very glad you enjoyed it! Thank YOU! ๐
Loooooove these bars. Raspberries are my favorite!
Me, too!! ๐ Thank you, Karly!