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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 bars
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.

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Browned Butter Raspberries


  • 1. Preheat the oven to 350 degrees F. Line an 8x8 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. Hey Roya,
      I would add 1/4 teaspoon of salt. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  1. 5 stars
    Just tried making these and it smells incredible. Is there a good way to know when to take it out of the oven? I think I cooked mine a little long and wondering how to tell when it’s almost set. Thanks!

    1. Hey Jen,
      Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! You can always stick a knife in the center towards the end, if it comes out clean then they are done:) xxTieghan

        1. Hey Kristen,
          These should be just fine if you want to freeze them. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  2. Hi,
    Can the Ritz Cracker be replaced using graham cracker crumbs? If so, how much to use in lieu of 1 sleeve of ritz crackers?


    1. Hey Keith,
      Sure, that would work just fine. You should have 2 cups of crumbs. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. Any tips for when these won’t set? I’ve doubled the baking time but they’re still completely liquid.

    1. Hey Jes,
      So sorry you are having issues with the recipe. It’s hard to say without knowing more info. Was there anything you may have adjusted in the recipe? Let me know how I can help! xTieghan

  4. 5 stars
    Hallo, my name is Bettina. I am German and I live in Italy. Thank you for all the very, very good food inspirations, I like it so much.

  5. Hi tiegan!

    I was wondering, have you made these into individual servings? Like mini cheesecake type size? Wondering if that’s possible and how to adjust baking? I thought these would look adorable as mini desserts! Thanks!


    1. Hey Maria,
      I would just follow the recipe as is and then cut them into the mini size bites that you are looking for. I hope you love there recipe, please let me know if you have any other questions! xTieghan

  6. I don’t know why I never post comments because I’m obsessed with you and your recipes but I just made this with seasonal Meyer lemons and wasn’t convinced I could execute properly especially with such a simple crust and it’s taking all of my willpower to not eat the whole pan at once; so good!! I feel like mine wasn’t as tall as I thought it’d be but nonetheless AMAZING! Thank you for such delicious and easy recipes!

    1. Hey Kim,
      Thank you so much for trying the recipe, I am so glad it worked out for you! Happy New Year! xTieghan

    1. Hey Beth,
      I would recommend using an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

    1. Hey Kathy,
      Yes, you can freeze these bars. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  7. Hi Tieghan,

    I have a whole box of Lotus Biscoff cookies and am wondering if they would be a good substitute for the Ritz cracker crust. Since the cookies are already sweet, would you recommend cutting down on the butter/brown sugar, or keep the same measurements?

    Excited to make these 🙂


    1. Hey Sophia,
      I haven’t tried this recipe with Biscoff cookies but I am sure they would work well. I would keep everything the same. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. Hi Tieghan,

    I tried to make them and they tasted fantastic, what a brilliant recipe! However, I live in south africa so used Tuc biscuits as a replacement for the crackers, the salty taste was fantatic but my biscuit base breaks apart which means I am unable to get the “bar” feel I want. It could be the replacement biscuits and in that case how could I get them not to break?

    Look forward to hearing back.

    1. Hi Mia,
      Thanks so much for trying the recipe, I am so sorry you had issues with the crust. Unfortunately I am not familiar with a Tuckering biscuit and therefore it is difficult for me to say how to fix this issue. So sorry about this! Please let me know if I can help in any other way! xTieghan

    1. Hi Krista,
      You could use a gf pretzel for the crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    I was skeptical about the Ritz crackers but it was delicious. The Ritz crust and the creamy Meyer filling complimented each other perfectly. Made these bars last week and brought them to work. They were gone fast! Glad I saved a few and left them at home for myself. Yum. Definitely have plans to make them again soon. I cut mine smaller so more people can have some. Next time I will make two batches. They’re that yummy.

  10. 5 stars
    I made these and they were delicious! So fresh with the lemons and such a wonderful springtime sweet <3 My younger siblings, however, weren't big fans of them, saying how they were too "adult" for their taste. My parents loved them though, so I'll definitely make them again. I was wondering, is it possible to use this recipe but switch out the lemons with, say, blueberries? Would that work? Or could you melt some chocolate and make chocolate bars? I'm just thinking of different variations on these lemon bars, there are so many flavours that I'd love to try out! Thank you for sharing this lovely recipe!

    1. Hi Lacey,
      I haven’t tried this with other flavors, but I would think blueberries would be great to use! Please let me know if you have any other questions! xTieghan

  11. 5 stars
    I had a ton of Meyer lemons my parents brought off of their tree so I made these for a big group this week. I doubled the recipe and used a 9×13 pan. Because I used a glass pan and also a 9×13 is slightly smaller cubic space than two 8x8s (and therefore the filling is a tiny bit thicker in the pan) it required extra baking time but turned out perfect. They were a big hit. Love that it’s not skimpy on lemony tartness. And the Ritz make a great crust.