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June 24, 2015 4 Comments

Fresh Raspberry Lemon Tart Bars

Raspberry-Lemon-Tart-dessert-bars-recipe-real-life-dinner--Fresh Raspberry Lemon Tart Bars

Raspberries are my favorite berry. 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.

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.

Raspberry-Lemon-Tart-Dessert-Bars-Recipe-

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 wanted to see how it would work as a bar dessert…I’m kind of obsessed with bar desserts.

http://myrecipeconfessions.com/desserts/raspberry-custard-pie/

Turns out it works great in bar form, you’re going to love it!
5.0 from 1 reviews
Fresh Raspberry Lemon Tart Bars
 
Print
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: Dessery
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) heat lemon in microwave for 10 seconds before cutting to get more juice out of it.
  • 2 (6 ounce) packages fresh raspberries
  • Whipped topping or fresh whipping cream for topping (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. In a mixing bowl combine graham cracker crumbs and sugar, mix until combined and then add butter and mix until mixture is all coated.
  3. Press graham cracker mixture evenly into a lightly greased 9x13 pan.
  4. Bake at 350 for 8 minutes.
  5. In a separate bowl combine sweet and condensed milk, sour cream and lemon juice, whisk until all ingredients are completely combined and mixture is smooth.
  6. Sprinkle pre-baked cracker crust evenly with fresh raspberries.
  7. Pour lemon mixture over raspberries and slightly spread if necessary to make sure it is evenly distributed over berries and crust.
  8. 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, that will mean it is overcooked and will ruin the creamy consistency. Remove and cool completely on a cooling rack.
  9. Cover and Refrigerate before serving.
  10. Serve with Whipped topping or Fresh Whipping Cream if desired.
3.2.2929

Recipe adapted from Raspberry Custard Pie on My Recipe Confessions

Raspberry-lemon-tart-bars-recipe

Enjoy!

Keep it Real!!!

Maria

 

 

Cookies/Bars/Brownies, Desserts/Pies/Cheesecakes, Holiday
Delicious Desserts, Graham Cracker Crust, Lemon, Raspberries, Sour Cream
4 Comments

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4 Comments

  1. Carrie Swenson

    June 24, 2015 at 7:17 pm

    Maria,
    You are brilliant! I love the bar idea. I am going to be trying it this weekend.
    Thanks!
    Carrie

    reply to this comment
    • Maria

      June 24, 2015 at 8:24 pm

      Thanks Carrie, but you are the brilliant one. Such a yummy combination of flavors. A huge hit over here! All of your recipes are awesome. You are the real deal girl!!!

      reply to this comment
  2. Audrey Johnson

    December 15, 2018 at 11:27 pm

    Delicious! It’s very rich so adding some cool whip I found was a good balance.

    reply to this comment
    • Maria

      February 28, 2019 at 10:56 pm

      Yes, they are very rich and some cool whip on top is perfect!

      reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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