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Extra springy, extra creamy lemon bars with browned butter raspberries. Hands down one of my favorite sweet bars for spring. These bars are buttery, silky smooth, hinted with vanilla, perfectly lemony, and just sweet enough. This combination makes for a truly simple but delicious creamy, sweet, and tangy filling. Made with a buttery Ritz cracker crust, each bar is then finished off with fresh raspberries tossed in browned butter. A truly decadent spring (or summer) dessert!

overhead photo of Creamy Lemon Bars with Browned Butter Raspberries | #lemon #brownbutter #spring #summer #easter #mothersday #brunch #dessert

Well would you look at that? I finally made a lemon bar.

I’m not sure if this is expected of me or not, but when I decided to make these, I was shocked that I was actually going to do it. For the longest time I just never understood why someone would want to eat a dessert like a lemon bar or a key lime pie. I mean, where is the chocolate? Or at least the sweet fruit filling?

I used to only believe in chocolate desserts. No vanilla, no fruit, just chocolate. To this day, chocolate is still very high on my list, it probably always will be. But as I’ve learned to experiment with new flavors, I’ve really grown to love fruit based sweets. And now tangy citrus sweets too!

This is something I never thought would happen, but here we are! So, today I have some of the best lemon bars to share with you all, and I am so excited.

These bars really are something special, and very different…at least for me.

squeezed lemons
Creamy Lemon Bars before cutting

To be upfront, my original intent was to make a key lime pie. My (soon to be) sister-in-law has been telling me that key lime pie is her favorite dessert. What a coincidence, it’s my brother Brendan’s favorite too. These two must really be meant for each other (it’s my grandpa’s favorite too!). Lyn’s has said that the fact that I do not have a key lime pie recipe here on HBH is truly upsetting.

Clearly I need to make this key lime pie happen, and I was finally going to do it too. But then…I did what I always do, I over-think, and in the end these lemon bars excited me more.

Sorry, I love lemon in my fruity desserts, so the sound of a lemon bar just sounded too good.

The sound of key lime pie? Well, let’s just say it still needs to grow on me. But mark my words, I will get to making a key lime pie. Someday.

side angled photo of Creamy Lemon Bars stacked on top of each other
close up overhead photo of Creamy Lemon Bars with Browned Butter Raspberries

Anyway, instead I made these creamy lemon bars. And I topped them with browned butter raspberries. Every bite you’ll take is SO GOOD.

Filled with toasted, buttery Ritz crackers, creamy, sweet lemon, and juicy, buttery raspberries. Mouth watering.

side angle photo of Creamy Lemon Bars with Browned Butter Raspberries

Shockingly, these bars are super simple and very easy. I always thought something like a “fancy” lemon bar would be more involved, but in reality it’s the complete opposite.

To start, make the crust. Traditionally a shortbread or saltine cracker crust is used for a lemon bar/tart, but I love using buttery, salty Ritz crackers. They take things to a better level, and while they’re not fancy, they are so very good. Better than shortbread. Better than saltiness.

close up photo of Creamy Lemon Bars with Browned Butter Raspberries

While the crust bakes, make the filling. Eggs, sweetened condensed milk, lots of lemon, and a splash of vanilla…seriously so simple.

Pour the filling over the crust and bake for 15 minutes. Yes, just 15 minutes. Again, easy and simple. When the bars come out of the oven you’ll have a lemon bar that’s bright yellow and so pretty.

The trickiest step comes next…chill time. These bars need at least an hour or two in the fridge before they’re ready to be cut. Honestly, the waiting time is hard, but so worth it. Once the bars are cut, you’ll expose the silky, smooth, and very creamy, delicious lemon filling.

side angle photo of Creamy Lemon Bars with Browned Butter Raspberries

Now, the raspberries. You might not think the raspberries are not needed, but please do trust me when I say this, your lemon bars need these browned butter raspberries. It’s the layer of flavor that puts these bars over the top and makes them truly burst with flavor, both light and indulgent.

And let’s be real, browned butter is always the right move. Always.

So with that, I think our week could really use a bright lemon bar, don’t you? If not this week, then at least for your Easter celebrations. Fingers crossed you will all love these just as much as I do!

side angled photo of broken in half Creamy Lemon Bars with Browned Butter Raspberries

If you make these creamy lemon bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Lemon Bars with Browned Butter Raspberries.

Prep Time 20 minutes
Cook Time 30 minutes
chill time 2 hours
Total Time 2 hours 50 minutes
Servings: 8
Calories Per Serving: 695 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Browned Butter Raspberries


  • 1. Preheat the oven to 350 degrees F. Line an 8×8 inch square baking dish with parchment paper.
    2. In a small bowl, mix together the cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of the prepared baking pan. Transfer to the oven and bake 15 minutes, until light golden on top. 
    3. In a medium mixing bowl, whisk together the egg and egg yolks. Add the sweetened condensed milk, lemon zest, lemon juice, vanilla, and salt until combined. Pour the mix over the cracker crust. Return to the oven and bake for 15-17 minutes, until just set. Allow the bars to cool in the pan, then place in the fridge to cool completely, at least 2 hours or overnight. 
    4. Cut into bars. Just before serving, spoon over the browned butter raspberries. The bars can be kept chilled in the fridge for up to 4 days. 
    5. To make the raspberries, add the butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Stir often. Remove from the heat and add the lemon zest. Gently toss the berries with the butter and spoon overtop the bars. 
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  1. 5 stars
    This has been my go to for the last two seasons I LOVE this recipe. Our neighbors generously give lemons/blood oranges/grapefruits in exchange for a sheet of these. It’s not too sweet not too tart, it’s a perfect balance! They have become a house hold staple in our home. Another hit in our house from half baked harvest.

    1. Hi Cassidy,
      Wonderful! I love to hear that this recipe is always a winner, thanks a lot for making it so often and sharing with others! Xx

    1. Hi Beatrice,
      Sorry, I do not have that measurement. Please let me know if I can help in any other way, I hope you love this recipe! xT

      1. So you know the quantity of Ritz biscuits? Over in UK we don’t have sleeve of Ritz, just a box which is 200g. Seemed too much for the base?

  2. 5 stars
    I have always been an avid lemon bar lover who adds soooo much more lemon juice than any recipe could comfortably call for. So when I read the reviews saying these were now peoples go-to lemon bars, I had to try it. Dear goodness they were not wrong. Unbelievable. This is one of those desserts where no matter how much you try to be lady-like you forget yourself and just start scarfing it down as fast as you can. I substituted fresh raspberries for frozen because they are wicked expensive right now and they were pretty tart, but that just added to the nummyness. Thank you, thank you, thank you, Tieghan. You are a miracle worker!!!

    1. Hi there,
      Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭

  3. 2 stars
    Disappointed with this bars, they seemed not cooked and after 24 hrs in the fridge they never harden, I liked the flavor. How come other recipes call for flour, maybe that’s the missing ingredient??

    1. Hi Veronica,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear they did not turn out for you! Was there anything you may have adjusted in the recipe? You could try popping them in the freezer to see if that does anything! Let me know! xx

  4. 5 stars
    I have to say… I was super skeptical. I, like you, choose chocolate and vanilla for desserts any day. But this is apparently my father in law’s favorite so I made it for his birthday and WOW, absolutely phenomenal. I loved them as did the family. So flaky, creamy, sweet and tangy! Will be making again

    1. Hey Ford,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! Happy Birthday to your FIL:)☀️

  5. 5 stars
    So simple and delicious! This has become my go to recipe. I love the combo with raspberries, though I don’t do the brown butter part, but simply cook them briefly with some sugar or honey and some orange juice, until about half of them start falling apart.

    1. Hey Lily,
      Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT

  6. 5 stars
    I made this for Easter dinner dessert. 10 out of 10 for sure! You can trust this recipe to be delicious every time! Twice made and a great success. You can’t go wrong with this yummy treat!

    1. Hey Erin,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT

  7. 5 stars
    Made these the other night for my son and daughter-in-law. They were a huge hit! So creamy and delicious! Will definitely make them again!

    1. Hey Peg,
      Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan

  8. 5 stars
    This dessert was amazing! The lemon bars were really good on their own but once they were topped with the raspberries in browned butter the flavour was taken to a whole new level! Served them for company and there wasn’t a speck left on the plates. We all agreed they were the best lemon bars we’d ever had. The fact that they were so easy to make was an added bonus!

    1. Hi Karen,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan

  9. Hi there,

    Trying to decide between this and the Double Stuffed Key Lime Pie. I like the brown butter raspberries though! Would they be good on the key lime?


    1. Hi Sara,
      I probably wouldn’t recommend that:) Two totally different flavors, try one now and save one for another time! xTieghan