Fresh Raspberry Lemon Tart Bars -Real Life Dinner

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

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.

5.0 from 1 reviews

Fresh Raspberry Lemon Tart Bars

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

This dessert is sweet, tart, and very refreshing. It makes a perfect dessert for summer parties.

Author: Adapted from a Recipe on My Recipe Confessions

Recipe type: Dessert

Cuisine: American

Serves: 16

Ingredients

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)

Instructions

Preheat oven to 350 degrees.
Lightly grease a 9x13 pan. Set aside.
In a mixing bowl, combine graham cracker crumbs and sugar. Mix until combined. Add butter and mix until mixture is all coated.
Press graham cracker mixture evenly into a lightly greased 9x13 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 and cool completely on a cooling rack.
Cover and refrigerate before serving.
Serve with whipped topping or fresh whipping cream if desired.