Easy creamy lemon squares with raspberries are a zesty treat you are going to love! Ready in under an hour, these tangy bars are sure to be a hit.
These creamy lemon squares with a vanilla cookie crust are a special treat to serve at a Mother’s Day lunch or a family BBQ, (both of which I have done!). The bars come together very easily and require only 15 minutes or so of real hands on time. The remainder of the time you’ll leave the bars to bake and chill, which frees up your time to enjoy flipping through the pages of your latest cookbook.
I adapted this recipe from the Creamy Lemon Bars recipe featured in Everyday Food: Great Flavor Fast by Martha Stewart, (Clarkson Potter, 2010). Martha and I have been baking together for several years now. The one thing I always appreciate about her recipes is that they’re straightforward, foolproof, and ultimately delicious.
This recipe starts with a vanilla cookie base. The original recipe called for more of a melty shortbread crust, but I prefer something a bit crunchier. The granulated sugar gives the crust a bit more stability than the original.
The filling is a bit of a ‘cheat’s’ custard. I say ‘cheat’s’, but what I really mean is ‘much easier, no fuss’ custard. Which is exactly what I’m looking for when making a simple dessert. You are using egg yolks, sweetened condensed milk, and lemon juice for the filling. That’s it! The lemon juice will help to thicken the condensed milk and yolks, which creates a creamy, custardy texture when baked.
I also like to add raspberries to the lemon bars not only because of their sweet tang, but also for how pretty they look studded throughout the pale lemon filling. You can swap the raspberries out for another fruit of your choice: perhaps blueberries, or strawberries? You could also leave them out altogether if you prefer.
Be forewarned, once you bake a batch of these creamy lemon squares for friends and family, you’ll be inundated with requests to bring them to every gathering from now on!
Head over to my Books page to read my recommendation of Martha Stewart’s Everyday Food: Great Flavour Fast.
Frequently Asked Questions
How should I store these creamy lemon squares?
The bars can be stored in an airtight container in the fridge for up to 3 days. If possible, store them in a single layer so the top part of the custard doesn’t get squished.
Can I use icing sugar, (confectioners’ sugar), instead of granulated sugar for the crust?
Absolutely. I prefer to pair a crunchier base with the creamy filling, but if you would like the base to have more of a melt-in-your-mouth texture then swap it out. You can use the same amount of icing sugar, which is half a cup.
What should I use to grease my pans?
I like to use non-stick cooking spray mostly because it’s so easy. I use a canola oil spray.
You can also use butter to grease you pans. Make sure you get into all of the nooks and crannies!
Help! I don’t think I made enough dough for the crust.
It may seem like you don’t have enough dough at first to cover the base, but trust me, keep patting away and you’ll soon get there. The idea is that you have a very thin, crispy base for this bar, as the lemon curd is really the star of the show.
How do I remove the creamy lemon bars from the pan?
I have made a few things in my time that were very stubborn and didn’t want to release from the pan. To help prevent this from happening here, you’ll want to grease the pan thoroughly, either with non-stick cooking spray or butter.
You’ll also want to make a parchment sling. You can do this by cutting a piece of parchment paper to fit the bottom of your pan, AND have enough paper left over to hang over two sides of the pan. You’ll use this overhanging paper to lift the bars from the pan once they have chilled in the fridge for a couple of hours.
Check out this short video from SoBakeable on how to make a parchment paper lining for your baking tin:
Remember to go around the outside of the bars with a knife before you chill them to help ensure that they release from the sides of the pan. You’ll also want to do this again when you’re ready to lift them out of the pan.
How do I cut neat slices?
Things like fruit bars and brownies can be challenging to cut neatly. Depending on how deeply you dive into the ‘presentation’ side of things, you may be wondering how to cut neat slices.
I’ve had good success slicing these lemon raspberry squares with a wet, hot knife. Remove the bars from the pan in one big piece and place onto a cutting board. Next, take a large chef’s knife and run it under hot water for a few seconds, then make one long cut. Put the knife back under the water and continue making cuts until finished.
What can I do with the leftover egg whites?
You can keep leftover egg whites in the fridge for a few days. You can also freeze them in an airtight container for several months. It might be helpful to freeze them individually in the compartments of an ice cube tray first before placing them in your container.
Some of the things you can use egg whites for include: angel food cake, soufflés, macarons or you can try my recipe for mini pavlovas.
If you make this recipe, I’d love to see it! Share it on Instagram: #bakersbookshelf
Looking to make more easy squares and bars? Check out these other recipes!
I hope you enjoy these creamy lemon squares with raspberries!
Creamy Lemon Squares with Raspberries
Ingredients
- ½ cup butter (1 stick), at room temperature
- ½ cup granulated sugar
- ¼ teaspoon vanilla
- 1 cup all-purpose flour
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ¾ cup fresh lemon juice, (about 4 -5 lemons)
- ½ cup fresh raspberries, washed and dried
Instructions
Vanilla Cookie Crust
- Preheat your oven to 350 F (180 C).
- Spray an 8 x 8 baking pan with non-stick cooking spray. Line the bottom of the pan with parchment paper, leaving the paper overhanging on both sides. Spray the paper with non-stick spray.
- For the crust, get out your electric mixer. You can also do this by hand, it will just take a bit longer. Add the butter, sugar and salt to the bowl and mix on medium until light, fluffy, and pale yellow. This will take 3 – 5minutes. Add the vanilla and mix until combined. Add the flour, and mix on low until the flour is incorporated.
- Press the dough into the bottom of the prepared pan and up the sides a bit. Prick the dough all over with a fork.
- Bake for 15 minutes until the crust is a light golden colour.
Lemon Raspberry Filling
- While the crust is baking, you can get on with making the filling. In a medium bowl, whisk together the egg yolks, lemon juice, and sweetened condensed milk. Tumble in the raspberries and stir.
- Once the crust is out of the oven, pour the filling over the hot crust and pop it back into the oven to bake for 25 – 30minutes. The filling will set up as it bakes.
- Remove the pan from oven and leave it to cool completely on a wire rack.
- Place the pan in the fridge for at least 2 hours until the filling is firm.
- Once the filling is firm, take a hot knife and run it around the pan to release the edges from the side of the pan. Use the parchment paper overhang to lift the bars out of the pan and place on a cutting board. Cut into 16 squares and dust liberally with icing sugar.
Jeannie says
this looks so yummy I’ll try if I could make one too 🙂
Julianne Simpson says
Thanks, Jeannie! I hope you get the chance to try out the recipe 🙂
PearPerson says
I’m weeping at how tasty this looks! I’ve bookmarked this recipe to try this weekend <3
Awesome photography too.
Julianne Simpson says
Thank you! I hope you like the recipe 😊.
Vagabond says
sound easy to make and looks….yummmm, thanks for the recipe
Julianne Simpson says
I hope you have a chance to try the recipe! Thanks!