Description
A creamy, tangy lemon bar with a vibrant raspberry swirl and a buttery graham cracker crust. Perfect for summer parties and easy to make ahead of time.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
16 ounces cream cheese, softened
14 ounces sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup raspberries (fresh or frozen)
2 tablespoons granulated sugar (for sauce)
Instructions
Preheat oven to 325°F and line a 9×9-inch pan with parchment paper.
Mix graham cracker crumbs, melted butter, sugar, and salt; press into the pan.
Bake the crust for 8-10 minutes, then let it cool slightly.
Simmer raspberries and 2 tablespoons sugar in a saucepan until thickened, then strain out seeds.
Beat softened cream cheese until smooth, then mix in condensed milk.
Add eggs one at a time, followed by lemon juice, zest, and vanilla, mixing until just combined.
Pour lemon filling over the crust.
Drop spoonfuls of raspberry puree on top and swirl gently with a toothpick.
Bake for 30-35 minutes until the edges are set but the center has a slight jiggle.
Cool to room temperature, then refrigerate for at least 4 hours before slicing.
Notes
Ensure all dairy and eggs are at room temperature to avoid lumps. For the cleanest slices, use a hot knife wiped clean between each cut.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g