Fresh Raspberry Lemon Tart Bars
Prep time
Cook time
Total time
This dessert is sweet, tart, and very refreshing. It makes a perfect dessert for summer parties.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 3 cups graham cracker crumbs (approx. 16 large graham crackers crushed)
  • ½ cup sugar
  • ½ cup +2 tbsp butter, melted
  • 2 cans sweet and condensed milk
  • 1 cup sour cream
  • The juice of one lemon (approx. 3-5 Tbsp)
  • 2 (6 ounce) packages fresh raspberries
  • Whipped topping or fresh whipping cream for topping (optional)
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 pan. Set aside.
  3. In a mixing bowl, combine graham cracker crumbs and sugar. Mix until combined. Add butter and mix until mixture is all coated.
  4. Press graham cracker mixture evenly into a lightly greased 9x13 pan.
  5. Bake at 350 for 8 minutes.
  6. In a separate bowl, combine sweet and condensed milk, sour cream, and lemon juice. Whisk until all ingredients are completely combined and the mixture is smooth.
  7. Sprinkle pre-baked cracker crust evenly with fresh raspberries.
  8. Pour lemon mixture over raspberries and slightly spread if necessary to make sure it is evenly distributed over berries and crust.
  9. Return to the oven and bake for an additional 12-15 minutes or until the custard has set up but has not browned. You do not want the custard to brown. If the custard is brown, it is overcooked and will ruin the creamy consistency.
  10. Remove and cool completely on a cooling rack.
  11. Cover and refrigerate before serving.
  12. Serve with whipped topping or fresh whipping cream if desired.
Recipe by Real Life Dinner at