Skip to content Skip to sidebar Skip to footer


This Lemon Raspberry Bar is the real one. They are very easy to make and have the most amazing taste for them. I don't know what I like better, lemon raspberry topping, or thick crust.

I love chocolate and usually prefer my dessert to be rich and chocolate, but this dessert is soft and thick ... and amazing.
If you need to impress someone with a delicious dessert, this is what must be made.

Regular sweetened condensed milk will work well for this stem. I try to save a little sugar and fat intake, but regularly it will definitely work.

You will still use the same amount as directed in the instructions.

For this recipe, we prefer to use fresh raspberries. They have a sweeter taste, and less juice, which will flow into the bars.

However, if you use frozen raspberries, here's what we recommend:
Melt your raspberries.
Rinse with water.
Drain excess water using a filter.
Place it on a paper towel and pat it dry with another paper towel.
Allow drying a little longer (about 30 minutes) then use it according to the instructions in the recipe.
This will help the raspberry not bleed too much when you mix it into the dough. If it's still a little runny, your lemon stems will be a little more pink than white and yellow, with a little raspberry.

We prefer to use raspberries in them, but here are some other favorites:

  • blueberries
  • Blackberry
  • strawberry
  • Peach
  • plain

You can really add your favorite fruit, but we have found that berries are the sweetest and the best.


  • 1 1/2 cups of graham cracker crumbs
  • 6 tablespoons of salted butter, melted
  • 1/4 cup sugar
  • One lemon spirit


  • 2 large egg yolks
  • 1 (14 ounces) can be sweetened condensed milk without fat
  • 1/2 cup fresh lemon juice
  • 1 teaspoon of lemon zest
  • 6 ounces of fresh raspberries (you can use frozen, just thaw it)


  1. Preheat the oven to 350F. Spray the pan 8x8 "with cooking spray. Set aside.
  2. In a medium bowl, mix the graham chips, melted butter, sugar, and lemon zest. Stir until the graham crackers are moist.
  3. Press the crumbs into the prepared pan, pressing the crust mixture one inch on the side of the pan.
  4. Bake for 10 minutes. Remove from the oven and allow to chill to room temperature.
  5. After the crust is cold, mix the egg yolks and condensed milk until well blended. Add lemon juice and lemon zest. Stir until the mixture starts to thicken slightly. Fold raspberries gently. Fold carefully so that raspberries do not break.
  6. Pour the raspberry lemon filling evenly over the graham crackers. Bake for 15 minutes, or until set.
  7. Cool to room temperature, then chill at least one hour before serving. Cut into bars and serve. Store bars in the refrigerator for up to five days.
This recipe is inspired by sixsistersstuff

Post a Comment for "LEMON RASPBERRY BARS"