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Creamy Raspberry Swirl Lemon Bars with Buttery Crust

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These lemon bars feature a creamy, cheesecake-like lemon filling swirled with vibrant raspberry ribbons atop a tender, buttery crust. They’re easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1/2 cup powdered sugar, sifted
  • 1/4 tsp salt
  • 4 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tbsp lemon zest
  • 1/4 cup cream cheese, softened
  • 1/4 cup all-purpose flour
  • 1 cup fresh raspberries (or frozen, thawed)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice (optional)
  • Powdered sugar, for dusting (optional)
  • Extra fresh raspberries or lemon slices, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Grease parchment if desired.
  2. In a large bowl, beat together butter and powdered sugar until light and fluffy, about 2 minutes. Add flour and salt; mix until crumbly but holds together when pressed.
  3. Press crust mixture firmly into the bottom of the prepared pan. Bake for 18-20 minutes until just golden around the edges. Cool slightly.
  4. In a small bowl, mash raspberries with sugar and lemon juice until juicy and slightly chunky. For a smoother swirl, blend and strain to remove seeds.
  5. In a medium bowl, whisk eggs until frothy, about 1 minute. Add sugar, lemon juice, and lemon zest; whisk to combine. Add cream cheese and whisk or beat until smooth. Sprinkle in flour and mix just until combined.
  6. Pour lemon filling over the slightly cooled crust. Dollop raspberry mixture in spoonfuls across the top. Swirl gently with a knife or toothpick for a marbled effect.
  7. Bake at 350°F (175°C) for 25-30 minutes, until the center is set but still jiggles slightly. Edges should be firm and lightly golden.
  8. Cool bars in the pan for at least 1 hour at room temperature, then chill in the fridge for 2 hours for neat slices.
  9. Lift bars out using parchment overhang and cut into squares or rectangles. Dust with powdered sugar and garnish with raspberries or lemon slices if desired.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and omit or replace cream cheese. Don’t overbake—the filling should be set but slightly jiggly. Use room temperature eggs and cream cheese for a smooth filling. Bars are best served chilled and can be frozen for up to a month.

Nutrition

Keywords: lemon bars, raspberry swirl, creamy lemon dessert, buttery crust, easy lemon bars, homemade lemon bars, spring dessert, potluck dessert, fruit bars, lemon raspberry bars

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