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
Did you make this?
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I made these and they were DELICIOUS. I found this recipe on the Costco newsletter and it has 3/4 cup butter and now I am seeing it here as 3/4 cup unsalted butter. It also says 1 cup brown sugar and here it says light brown sugar. Not sure if it really makes a difference, but I truly loved them. I love lemon bars and raspberries so finding this made my day. Thank you for sharing.
Hi Claudia, Thank you so much for taking the time to come to my website from seeing my recipe in the Costco magazine. I’m so glad you enjoyed this recipe. Thanks for your comment!
How does almond flour work in this recipe? Will it be so moist that it falls apart?
Can’t wait to try it!!
I haven’t baked with almond flour except for French macarons, so I can’t say how well it would work in this recipe. Sorry.
I wonder if a graham cracker crust would cut down on some of the sugar…? Seems like this would be very sweet using the topping for the crust.
Where can I find a 7 x 11 inch pan? The only one I have is an 8 X 11 inch
That’s probably close enough. A 7×11-inch pan is often called a brownie or biscuit pan and can be found on Amazon.
-that would be “bars”
Turned out amazing. Can the arts be frozen?
I haven’t tried it myself, but I bet they would be mostly ok. It’s very similar to Key Lime Pie, which you can freeze. My only worry would be that the raspberries may weep some once thawed. If you give it a try, let us know how it works out!
These are some of the best bars I’ve ever had!! The ratios are perfect 🤩
Thank you for this extra yummy dessert!
So glad to hear that Jenna! Thanks for your review!
Can u provide the nutrition info for this recipe pls??
Thanks
Jeannine in Denver
Sorry about that. I just updated the recipe card to show that information.
Made these today with blackberry instead of raspberry (accidentally picked up the wrong berry) after seeing them on your insta feed. Still SO good. Will make again for sure. My family and neighbors thank you for the sweet treat!
It’s all good! Glad they were yummy with blackberries too!
Ok. Thank you.
Could you use raspberry jam instead of fresh raspberries?
I think that would be fine. You won’t need the flour or sugar that you would have used with the fresh raspberries though. Good luck!
I think the recipe is missing something, the filling turned out really soft, could not cut into bars
I’m thinking it may not have been baked long enough then. Did you try jiggling the pan or testing the center with a toothpick? I’m sorry your bars didn’t set.