Lemon Raspberry Crumb Bars
Lemon Raspberry Crumb Bars have a creamy and tangy-sweet filling sandwiched between a brown sugar and oat crust that doubles as the crumb topping. These dessert bars are to die for!
If you’ve been reading my blog over the years, you know that I’m a citrus fan. Lemons, limes, oranges, grapefruit, you name it — I love it! So naturally, when I’m craving dessert, I turn to my tangy citrus favorites for inspiration!
This recipe for Lemon Raspberry Crumb Bars is a mash-up of a super old recipe on my blog for lemon cream crumb bars that needed some minor tweaking. And for fun, I added my favorite fruit — raspberries!
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My old recipe for lemon cream crumb bars was good, but the streusel was a little bit dry and loose. So I added more butter to get it to hold together better and that did the trick. I wanted the filling to be a bit more firm as well, so I added an egg yolk, like you would for key lime pie, and it worked beautifully!
Now that everything is perfected, I’m excited to share this recipe for Lemon Raspberry Crumb Bars with you. The pop of sweet raspberries in the creamy and tangy lemon filling is delicious! These bars are sweet, tangy, and totally addicting!
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, mix together the crust/topping ingredients: butter, brown sugar, oats, flour, salt, and baking powder. Mix until there are no butter chunks and the mixture is starting to clump together.
- Press 3/4 of the mixture onto the bottom of a lightly greased 7×11-inch pan. (TIP: Line pan with parchment paper sticking out of the sides to easily lift the dessert out of the pan to cut into bars after baking.)
- In a separate bowl, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolk. Spread onto the crust.
- Toss raspberries with the flour and granulated sugar. Mash lightly with a fork, keeping some fruit intact. Then dollop the raspberries into the lemon filling.
- Crumble the remaining crust mixture over the top of the lemon raspberry filling.
- Bake for 30 to 35 minutes or until the crust browns and the center of the filling is set. (Check with a toothpick.) Cover with foil if browning occurs before filling is set.
- Chill for 1-2 hours before cutting and serving. Keep leftovers covered and refrigerated.
Notes
Nutrition
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Delicious!! Great Recipe ❤️
can you make the crust/crumble without using the oats?
I have a similar recipe without the oats here: https://www.dessertnowdinnerlater.com/lemon-crumb-bars/
I would follow the directions for the recipe I’ve linked to for lemon crumb bars (with pre-baking the crust) and then add the raspberries with the flour and sugar in the filling portion of this recipe. Hope that helps!
I have never seen a 7×11 pan. That seems so small. Is this a misprint? Have you ever doubled this recipe?
Not a misprint. It’s also known as a brownie pan. You can probably make them in a 9×9-inch pan if that’s all you have, but you may need to adjust the bake time. And no, I’ve never doubled it.
ok thank you for the quick reply. Hopefully doubling it will work and will adjust my cooking times with my cake pans. Thanks again 🙂
My lemon filling looked curdled, but i thought it set. What could I have done wrong? I used a whisk to mix the lemon and sugar together. Otherwise was so delicious!
I’m so sorry that happened. It may have been over-baked or your oven may run on the hot side. Glad it still tasted ok!
Had to leave these in oven for 1hr before it started setting and browning
That’s really unusual. What type of pan were you using?
same here, glass pan of appropriate size, the juice from the berries just kept leaking out and it would not set
even had extra thermometer in oven to ensure I was at 350 as I am getting used to cooking with gas
I used to have a gas oven and it was the worst. Definitely doesn’t bake as well as an electric oven. Hopefully if you covered it with foil it still turned out ok after cooking for so long.
I saw your recipein the Costcomagazineand made them for Easter dessert. Wow, they are awesome!! My husband and I are very impressed. They are decadent!
Will be saving this recipe and making them for my next potluck!
Thank you. 😄
Hi Sherry! Thanks for visiting my blog after seeing my recipe in the Costco magazine. I’m so happy your family enjoyed this recipe so much.