Lemon Raspberry Crumb Bars feature a creamy, tangy-sweet lemon filling studded with raspberries, all nestled between a brown sugar and oat crust that also becomes the crumb topping. These dessert bars are irresistible.
If you’ve followed this blog, you know I love citrus—lemons, limes, oranges, grapefruit—so lemon-forward desserts are often my go-to when I want something bright and satisfying. These bars combine that citrus brightness with juicy raspberries for a perfect balance of tart and sweet.
This recipe grew from an older lemon cream crumb bars recipe on the site that I updated slightly for a sturdier streusel and a firmer filling. I increased the butter in the crumb to help it hold together and added an egg yolk to the lemon filling—similar to key lime pie—to give it a firmer, creamier texture. Fresh raspberries add a burst of color and flavor that makes these bars special.
The end result is a creamy, tangy lemon layer speckled with sweet-tart raspberries, all held together by a buttery brown sugar oat crust that becomes golden and crumbly on top. These bars are sweet, tangy, and wonderfully addictive—perfect for potlucks, picnics, or an easy dessert at home.
Lemon Raspberry Crumb Bars
Ingredients
Crust/Topping:
-
¾ cup
(170 g)
unsalted butter, room temperature -
1 cup
(200 g)
light brown sugar, gently packed -
1 cup
(80 g)
quick oats -
1 ⅓ cups
(160 g)
all-purpose flour (stir, spoon, & level) -
½ tsp
salt -
1 tsp
baking powder
Filling:
-
14 oz
(396 g)
can sweetened condensed milk - zest of 1 lemon
-
½ cup
(118 ml)
lemon juice (about 3 or 4 lemons) -
1
egg yolk -
1 cup
(140 g)
raspberries -
1 Tbsp
all-purpose flour -
2 Tbsp
granulated sugar
Instructions
-
Preheat oven to 350 degrees Fahrenheit.
-
In a large bowl, combine the crust/topping ingredients: butter, brown sugar, oats, flour, salt, and baking powder. Mix until no large butter chunks remain and the mixture starts to clump.
-
Press about 3/4 of the mixture firmly into the bottom of a lightly greased 7×11-inch pan. Tip: line the pan with parchment paper leaving an overhang to lift the bars out easily after baking.
-
In a separate bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolk. Spread this mixture evenly over the crust.
-
Toss raspberries with the tablespoon of flour and the granulated sugar. Lightly mash with a fork, leaving some raspberries whole, then drop spoonfuls over the lemon filling and gently spread without fully blending.
-
Crumble the remaining crust mixture over the top to create the streusel layer.
-
Bake 30–35 minutes, until the crust is golden and the filling is set in the center (test with a toothpick). If the top browns too quickly, tent with foil.
-
Chill for 1–2 hours before cutting into bars. Store leftovers covered in the refrigerator.
Notes
Nutrition
| Calories: 265kcal
| Carbohydrates: 36g
| Protein: 3g
| Fat: 13g
| Sugar: 20g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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