Fresh Raspberry Lemon Tart Bars

 Raspberries are my favorite berry. At this time of year when they’re in season, I’m one happy camper. You’re going to be a happy camper, too, when you make these awesome Fresh Raspberry Lemon Tart Bars. If tart desserts are your favorite kind of dessert, also try these Tart Lemon Bars.

The smooth lemon cream layer on top of a graham cracker crust with fresh sweet raspberries scattered throughout is a combination that will have you begging for a second piece.

More 9×13 Dessert Recipes

• Magnolia Bakery Blueberry Jamboree
• Cranberry Bliss Bars
• No-bake Fresh Peach Cheesecake Dessert
• Magnolia Bakery Banana Pudding Recipe
• Easy Cheese Cake Squares with Berry Sauce
• No-Bake Cherry Cheesecake

The lemon cream layer is made from sweet and condensed milk and has a perfect, smooth and dreamy consistency. I first saw this recipe in pie form, but I wanted to see how it would work as a bar dessert…I’m kind of obsessed with bar desserts.

Turns out it works great in bar form. You’re going to love it!

HOW TO MAKE FRESH RASPBERRY LEMON TART BARS

• Preheat oven to 350 degrees.
• Lightly grease a 9×13 pan. Set aside.
• In a mixing bowl, combine graham cracker crumbs and sugar. Mix until combined. Add butter and mix until the mixture is all coated.
• Press graham cracker mixture evenly into a lightly greased 9×13 pan.
• Bake at 350 for 8 minutes.
• 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.
• Sprinkle pre-baked cracker crust evenly with fresh raspberries.
• Pour lemon mixture over raspberries and slightly spread if necessary to make sure it is evenly distributed over berries and crust.
• 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.
• Remove from oven and cool completely on a cooling rack.
• Cover and refrigerate before serving.
• Serve with whipped topping or fresh whipping cream if desired.

Tips for making Fresh Raspberry Lemon Tart Bars

• Use freshly squeezed lemon juice. Heat the lemon in the microwave for 10 seconds before cutting to get more juice out of it.
• Only bake the bars 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.