Lemon Raspberry Crumb Bars
If a lemon cheesecake and raspberry crumble bars had a baby, this would be it. These lemon raspberry crumb bars have a buttery shortbread crust, are layered with a creamy lemon cream cheese filling, have plenty of sweet raspberries, and a brown sugar crumb topping.
My lemon raspberry crumb bars are just what you need on your spring and summer menu. They’re bright, full of flavor, and perfect for Mother’s Day, Easter, and Memorial Day.
These bars bake up creamy, crunchy, sweet, and a little tart all rolled into one. I like to think of them as a cross between a creamy lemon bar and a cheesecake bar with fresh fruit mixed in. It’s the perfect combination.
Avoid issues with the lemons
This is really important and a warning of sorts about lemons. I found out the hard by way making this recipe that lemons can be kind of crappy and not lemony at all. As my husband says, they were trash lemons.
Before you add the lemon juice, cut open the lemon, and smell it. Is it strong and citrusy or kind of flat?
If it doesn’t smell strong like a lemon should, add 1/4 to 1/2 teaspoon of lemon extract to the filling. That will bump up the flavor just enough without making it taste artificial.
Sometimes the lemons are strong enough by themselves and other times you may need to add some extract. Test the lemons first! That’s your heads up!
Ingredients
For the shortbread crust
- 10 tablespoons unsalted butter, softened
- ⅓ cup powdered sugar
- 1 ½ cups all-purpose flour
For the crumb topping
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ½ cup light brown sugar
For the lemon cream cheese layer
- 8 ounces block-style cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice, *See note
- 1 to 1 ½ tablespoons lemon zest
- ½ teaspoon vanilla extract
For the raspberry layer
- 1 ¾ cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
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Instructions
To make the crust
- Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper ,and set it aside.
- In a medium bowl, cream the butter and powdered sugar until smooth. Add the flour, and mix until a soft dough forms.10 tablespoons unsalted butter⅓ cup powdered sugar1 ½ cups all-purpose flour
- Press the dough evenly into the bottom of the prepared pan, and refrigerate for 30 minutes.
- Use a fork to poke holes across the surface. Bake for 18 to 22 minutes, until lightly golden brown and set in the center.
To make the crumb topping
- While the crust bakes, make the crumb topping. In a medium bowl or food processor, combine the flour, butter, and brown sugar until crumbly. Refrigerate until ready to use.1 cup all-purpose flour½ cup unsalted butter½ cup light brown sugar
To make the lemon cream cheese filling
- In a medium bowl, beat the cream cheese and granulated sugar until smooth.8 ounces block-style cream cheese⅓ cup granulated sugar
- Add the egg, flour, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and creamy.1 large egg1 tablespoon all-purpose flour1 tablespoon fresh lemon juice1 to 1 ½ tablespoons lemon zest½ teaspoon vanilla extract
To make the raspberry layer
- In a separate bowl, toss the raspberries with the sugar and cornstarch.1 ¾ cups fresh raspberries2 tablespoons granulated sugar1 tablespoon cornstarch
Assemble and bake
- Once the crust has cooled slightly, spread the lemon cream layer evenly over the crust.
- Spoon the raspberries over the cream layer. Then, break the crumb topping into pieces and sprinkle it evenly over the raspberries.
- Bake for 32 to 38 minutes, or until the crumb topping is lightly golden and the center looks mostly set.
- Cool completely at room temperature, then refrigerate for at least 2 to 3 hours before slicing.
Notes
Nutrition
How to make lemon raspberry crumb bars
Here’s a quick overview showing how I make my lemon raspberry bars.
Start by preheating the oven to 350°F, and lining a 9×9-inch pan with parchment paper.
Troubleshooting tips for the best outcome
- If the filling looks lumpy, the cream cheese may not have been fully softened before mixing. Make sure to use really soft cream cheese. It needs to be block-style not tub cream cheese.
- If the crumb topping starts browning too quickly, loosely tent the pan with foil during the last part of baking.
- If the bars seem too soft to slice, they probably need more time in the fridge. I usually find that 2 to 3 hours works, but overnight is even better if you want very clean cuts.
- Make sure to coat the raspberries thoroughly in cornstarch. This keeps them from getting watery as they bake.
How to Store and Freeze Them
Store leftover bars in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese filling, they need to stay chilled.
To freeze them, place the sliced bars on a baking sheet and freeze until solid. Transfer them to a freezer-safe container with parchment paper between the layers. They’ll keep for up to 2 months. Thaw them in the refrigerator before serving.
Can you use frozen raspberries?
I’d be hesitant to use frozen berries. As they thaw, they’re going to release liquid and that liquid has nowhere to go. Stick with fresh raspberries for the best texture and overall outcome.
Ways to serve these bars
These lemon raspberry squares are great straight from the fridge, but I like to let them sit at room temperature for about 10 to 15 minutes before serving. That gives the filling a slightly softer texture.
If you want to dress them up a little, add a light dusting of powdered sugar right before serving. Fresh raspberries and lemon slices on top also make them look nice for holidays, showers, or spring gatherings.
They’re great to serve with weekend brunch and pair well with our cheesy sausage quiche or as a spring dessert option after a pasta and peas dinner.
