12 Delicious Lemon Raspberry Crumb Bars Recipes

Spring into baking with these 12 Delicious Lemon Raspberry Crumb Bars Recipes that promise to brighten your day and delight your taste buds! Perfect for home cooks looking for a blend of tangy and sweet, these bars are a must-try for any occasion. Whether you’re craving a quick treat or planning a special dessert, our roundup has something for everyone. Keep reading to find your next favorite recipe!

Classic Lemon Raspberry Crumb Bars

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the joy of baking something that balances tart and sweet in perfect harmony. These lemon raspberry crumb bars are a testament to simple pleasures, with a buttery crust, a bright filling, and a crumbly topping that begs to be eaten warm.

Ingredients

• 1 cup unsalted butter, cold and cubed (keeps the crust flaky)
• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup granulated sugar (adjust slightly if you prefer less sweet)
• 1/4 teaspoon salt (enhances all the flavors)
• 1 cup raspberry jam (seedless for a smoother texture, or not, as you like)
• 2 tablespoons lemon zest (from about 2 lemons, for that vibrant kick)
• 1 tablespoon lemon juice (freshly squeezed, to brighten the jam)
• 1/2 cup old-fashioned oats (adds a lovely texture to the crumb)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan to form an even layer.
4. Bake the crust for 15 minutes, or until just beginning to turn golden at the edges. This pre-baking ensures a crisp base.
5. While the crust bakes, stir together the raspberry jam, lemon zest, and lemon juice in a small bowl. Spread this mixture evenly over the warm crust.
6. Add the oats to the reserved crumb mixture and sprinkle this over the jam layer, creating an even but rustic topping.
7. Return the pan to the oven and bake for another 25 minutes, or until the topping is golden and the jam is bubbly at the edges.
8. Allow the bars to cool completely in the pan on a wire rack before lifting out and cutting into squares. This patience ensures clean cuts.

The bars emerge with a crisp, buttery base that gives way to a layer of jammy raspberry, brightened by lemon, all under a golden, oat-flecked crumb. Serve them slightly warmed with a dollop of whipped cream for an extra indulgent treat, or pack them for a picnic where their flavors seem to deepen under the sun.

Vegan Lemon Raspberry Crumb Bars

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself drawn to the simple joy of baking. There’s something profoundly comforting about the process, especially when it involves the bright, tangy flavors of lemon and the sweet, slightly tart burst of raspberries.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup granulated sugar (adjust to taste if you prefer less sweetness)
• 1/4 tsp salt (enhances the flavors)
• 1/2 cup vegan butter, chilled (or any plant-based butter)
• 1 tbsp lemon zest (for a vibrant citrus note)
• 1 cup raspberry jam (look for one with less sugar for a more natural taste)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 cup rolled oats (adds a delightful crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, sugar, and salt until well combined.
3. Add the chilled vegan butter and lemon zest to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
4. Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even layer.
5. Bake the crust for 15 minutes, or until it just begins to turn golden around the edges.
6. While the crust bakes, stir the raspberry jam and lemon juice together in a small bowl until smooth.
7. Once the crust is pre-baked, spread the raspberry mixture evenly over the top.
8. Sprinkle the remaining crumb mixture and the rolled oats over the raspberry layer, pressing lightly to adhere.
9. Return the pan to the oven and bake for another 25 minutes, or until the top is golden and the jam is bubbly. Tip: Let the bars cool completely in the pan before cutting to ensure clean slices.
10. For an extra touch, dust the cooled bars with powdered sugar or drizzle with a simple lemon glaze. Tip: Serve these bars chilled for a firmer texture or at room temperature for a softer bite.

Momentarily, the kitchen fills with the aroma of baking, a sweet reminder of the simple pleasures in life. These bars strike a perfect balance between the zesty lemon and the sweet raspberry, with a texture that’s both tender and crumbly. Enjoy them as a midday treat with a cup of tea or as a light dessert after dinner.

Gluten-Free Lemon Raspberry Crumb Bars

Venturing into the kitchen on a quiet afternoon, the thought of baking something both vibrant and comforting led me to these gluten-free lemon raspberry crumb bars. They’re a delightful dance of tart and sweet, with a buttery crumb that feels like a hug in every bite.

Ingredients

• 1 1/2 cups gluten-free flour blend (look for one with xanthan gum)
• 1/2 cup granulated sugar (or coconut sugar for a less refined option)
• 1/2 cup unsalted butter, cold and cubed (or coconut oil for a dairy-free version)
• 1 large egg (room temperature for easier mixing)
• 1 cup fresh raspberries (frozen can work, but don’t thaw)
• 1/4 cup lemon juice (freshly squeezed for the brightest flavor)
• 1 tbsp lemon zest (adds a fragrant punch)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the gluten-free flour blend, granulated sugar, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: The butter should be cold to ensure a flaky crumb.
4. Press half of the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 15 minutes, or until lightly golden.
5. While the base bakes, lightly beat the egg in a small bowl, then stir in the lemon juice and zest until smooth.
6. Remove the pan from the oven and sprinkle the raspberries evenly over the baked crust. Drizzle the lemon mixture over the raspberries.
7. Sprinkle the remaining crumb mixture over the top, pressing lightly to adhere. Bake for another 25 minutes, or until the topping is golden and the filling is bubbly. Tip: A toothpick inserted into the crumb should come out clean when done.
8. Allow the bars to cool completely in the pan on a wire rack before slicing. Tip: Chilling them for an hour makes cleaner cuts.

How these bars come together is nothing short of magical—the crust is tender yet sturdy, the filling bursts with bright lemon and raspberry flavors, and the crumb topping adds a delightful crunch. Serve them slightly warmed with a dollop of coconut whipped cream for an extra indulgent treat.

Lemon Raspberry Crumb Bars with Almond Flour

On a quiet afternoon, when the light slants just so through the kitchen window, there’s nothing quite like the joy of baking something that marries the tartness of lemon with the sweetness of raspberries, all nestled in a crumbly, almond-flour base. These bars are a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 1/2 cups almond flour (for a nutty, tender crust)
• 1/4 cup coconut sugar (or granulated sugar, for a slightly caramelized flavor)
• 1/4 teaspoon sea salt (to balance the sweetness)
• 1/4 cup melted coconut oil (or unsalted butter, for richness)
• 1 tablespoon lemon zest (for a bright, citrusy punch)
• 1/2 cup raspberry jam (seedless or with seeds, depending on your texture preference)
• 1 tablespoon lemon juice (freshly squeezed, to enhance the raspberry flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the almond flour, coconut sugar, and sea salt until well combined.
3. Add the melted coconut oil and lemon zest to the dry ingredients, stirring until the mixture resembles coarse crumbs.
4. Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even layer.
5. Bake the crust for 10 minutes, or until it just begins to turn golden around the edges.
6. While the crust bakes, warm the raspberry jam and lemon juice in a small saucepan over low heat, stirring until smooth.
7. Remove the crust from the oven and spread the raspberry mixture evenly over the top.
8. Sprinkle the remaining crumb mixture over the raspberry layer, pressing lightly to adhere.
9. Return the pan to the oven and bake for another 20-25 minutes, or until the topping is golden and the jam is bubbly.
10. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

The bars emerge from the oven with a golden crumb topping that gives way to a layer of vibrant raspberry jam, all atop a subtly nutty crust. Serve them slightly warmed with a dollop of whipped cream or alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and wholesome.

Low-Sugar Lemon Raspberry Crumb Bars

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of baking, especially when it leads to a treat that’s both indulgent and mindful. These bars, with their bright lemon zest and bursts of raspberry, wrapped in a tender crumb, offer a sweet escape without the heaviness of sugar.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or coconut sugar for a lower glycemic index)
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed (or coconut oil for a dairy-free version)
• 1 large egg
• 1 tbsp lemon zest (from about 2 lemons)
• 1 tbsp fresh lemon juice
• 1 cup fresh raspberries (frozen can be used if thawed and drained)
• 1/4 cup almond flour (for a nuttier crust, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 tsp salt until well combined.
3. Add 1/2 cup cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Press half of the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 15 minutes, or until lightly golden.
5. While the crust bakes, whisk 1 large egg, 1 tbsp lemon zest, and 1 tbsp lemon juice in a small bowl until smooth.
6. Once the crust is ready, spread the lemon mixture over it evenly, then scatter 1 cup raspberries on top.
7. Sprinkle the remaining crumb mixture over the raspberries, pressing lightly to adhere. Bake for another 25-30 minutes, or until the top is golden and the filling is set.
8. Allow the bars to cool completely in the pan on a wire rack before lifting out and slicing into squares.

Best enjoyed with a dusting of powdered sugar or a dollop of whipped cream, these bars strike a delightful balance between tart and sweet, with a texture that’s wonderfully crisp yet yielding. The raspberries add a juicy burst that contrasts beautifully with the buttery crumb, making each bite a little celebration of summer.

Lemon Raspberry Crumb Bars with Coconut Topping

Zesty yet soothing, the blend of tart lemon and sweet raspberry wrapped in a buttery crust, topped with a whisper of coconut, is like a summer afternoon captured in a dessert. It’s a recipe that feels both indulgent and refreshing, perfect for those moments when you crave something sweet but not overwhelming.

Ingredients

• 1 cup unsalted butter, softened (for a flakier crust, chill the butter before use)
• 1/2 cup granulated sugar (adjust to taste if you prefer less sweetness)
• 2 cups all-purpose flour (sifted for a lighter texture)
• 1/4 teaspoon salt (to balance the sweetness)
• 1 cup raspberry jam (seedless for a smoother layer)
• 2 tablespoons lemon zest (freshly grated for the brightest flavor)
• 1/2 cup shredded coconut (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Gradually add the sifted flour and salt to the butter mixture, mixing just until the dough comes together. Avoid overmixing to keep the crust tender.
4. Press two-thirds of the dough evenly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to smooth the dough for an even layer.
5. Spread the raspberry jam over the crust, then sprinkle with lemon zest. Crumble the remaining dough over the jam, followed by the shredded coconut.
6. Bake for 35-40 minutes, or until the topping is golden brown and the jam is bubbling slightly at the edges.
7. Allow the bars to cool completely in the pan on a wire rack before cutting into squares. Tip: For cleaner cuts, chill the bars in the refrigerator for 30 minutes before slicing.

Perfectly balanced, these bars offer a delightful contrast between the crisp coconut topping and the soft, jammy center. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as they are with a cup of tea for a quiet afternoon delight.

Lemon Raspberry Crumb Bars with White Chocolate Drizzle

Vividly recalling the first time I stumbled upon this recipe, it was the harmonious blend of tart and sweet that caught my attention, promising a dessert that’s as refreshing as it is indulgent.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 1/2 cup granulated sugar (adjust to taste)
• 2 cups all-purpose flour (sifted for a finer texture)
• 1/4 teaspoon salt (enhances the flavors)
• 1 cup raspberry jam (seedless for a smoother texture)
• 1 tablespoon lemon zest (freshly grated for maximum aroma)
• 1/2 cup white chocolate chips (melted for drizzling)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature to avoid a lumpy mixture.
3. Gradually mix in the sifted flour and salt until the dough comes together. It should be crumbly but hold together when pressed.
4. Press two-thirds of the dough evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it out.
5. Spread the raspberry jam over the crust, leaving a small border around the edges. Sprinkle the lemon zest evenly over the jam.
6. Crumble the remaining dough over the jam layer, creating a pebbly texture. Tip: Don’t press down; the crumbly top is part of the charm.
7. Bake for 35-40 minutes, or until the top is lightly golden. Let cool completely in the pan on a wire rack.
8. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled bars. Tip: Use a piping bag for more controlled drizzling.

How these bars strike a perfect balance between the zesty lemon and sweet raspberry, with the white chocolate adding a creamy contrast, is nothing short of magical. Serve them chilled for a firmer texture or at room temperature for a softer bite, perhaps with a dollop of whipped cream for an extra touch of decadence.

Lemon Raspberry Crumb Bars with Oatmeal Crumble

Falling into the rhythm of baking brings a quiet joy, especially when the recipe is as forgiving and rewarding as these lemon raspberry crumb bars. The oatmeal crumble adds a comforting texture, making each bite a delightful contrast of tart and sweet.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup old-fashioned oats (for a heartier texture)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 tsp salt (enhances flavors)
• 1/2 cup unsalted butter, melted (or coconut oil for a vegan version)
• 1 cup raspberry jam (seedless for smoother texture)
• 2 tbsp lemon zest (freshly grated for brightest flavor)
• 1 tbsp lemon juice (adjust acidity to preference)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, oats, sugar, and salt. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Tip: The mixture should hold together when pressed.
3. Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to press down evenly.
4. Bake the crust for 15 minutes, or until lightly golden. This pre-baking ensures a crisp base.
5. While the crust bakes, stir together the raspberry jam, lemon zest, and lemon juice in a small bowl. Tip: Warming the jam slightly makes it easier to spread.
6. Spread the raspberry mixture over the hot crust, then sprinkle the reserved crumb mixture on top.
7. Bake for another 20-25 minutes, or until the topping is golden and the jam is bubbly. Cool completely in the pan on a wire rack before cutting into bars.

Just out of the oven, these bars offer a buttery crunch that gives way to a tangy, jammy center. Serve them slightly warmed with a dollop of vanilla ice cream for an indulgent twist.

Lemon Raspberry Crumb Bars with Cream Cheese Frosting

Delving into the quiet of the kitchen, the fusion of tart lemon and sweet raspberry in these crumb bars offers a moment of solace, a tender balance between vibrant and comforting flavors.

Ingredients

• 1 cup unsalted butter, softened (room temperature ensures even mixing)
• 1/2 cup granulated sugar (for a slightly less sweet version, reduce to 1/3 cup)
• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/4 tsp salt (enhances the flavors)
• 1 cup raspberry jam (seedless for a smoother texture, if preferred)
• 2 tbsp lemon zest (from about 2 lemons, for a bright aroma)
• 8 oz cream cheese, softened (full-fat for richness)
• 1/4 cup powdered sugar (sifted to avoid lumps in the frosting)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure all ingredients are fully incorporated.
3. Gradually mix in the flour and salt until the mixture resembles coarse crumbs. This will form your crust and topping.
4. Press half of the crumb mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden.
5. Spread the raspberry jam evenly over the baked crust, then sprinkle with lemon zest. Tip: Warm the jam slightly if it’s too thick to spread easily.
6. Crumble the remaining dough over the jam layer, pressing gently. Bake for another 25 minutes, or until the top is golden brown.
7. While the bars cool, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Ensure the cream cheese is fully softened to avoid lumps.
8. Once the bars are completely cool, spread the cream cheese frosting over the top. Chill in the refrigerator for at least 1 hour before slicing.

Lusciously tangy with a buttery crumb, these bars are a delightful contrast of textures and flavors. Serve them chilled, with a dusting of extra lemon zest for a vibrant finish.

Lemon Raspberry Crumb Bars with a Hint of Mint

Lemon raspberry crumb bars with a hint of mint are the perfect blend of tart, sweet, and refreshing, offering a delightful escape into summer with every bite. Let’s embark on this baking journey together, creating layers of flavor that dance harmoniously on the palate.

Ingredients

• 1 cup unsalted butter, chilled and cubed (keeps the crumb topping crisp)
• 2 cups all-purpose flour (for a tender base)
• 1/2 cup granulated sugar (balances the tartness)
• 1/4 tsp salt (enhances flavors)
• 1 cup raspberry jam (seedless for smoother texture, or adjust to preference)
• 2 tbsp fresh lemon juice (brightens the filling)
• 1 tbsp finely chopped fresh mint (adds a refreshing note)
• 1 cup powdered sugar (for dusting, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the flour, granulated sugar, and salt. Add the chilled butter cubes and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
3. Press half of the crumb mixture firmly into the bottom of the prepared pan to form the base. Bake for 15 minutes, or until lightly golden.
4. While the base bakes, stir the raspberry jam, lemon juice, and chopped mint together in a small bowl until well combined.
5. Once the base is baked, spread the raspberry mixture evenly over the top. Sprinkle the remaining crumb mixture over the raspberry layer.
6. Return the pan to the oven and bake for another 25 minutes, or until the topping is golden and the filling is bubbly.
7. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Dust with powdered sugar if desired, then cut into squares.

Minty freshness cuts through the rich, buttery crumb, while the raspberry and lemon duo offers a vibrant tang. Serve these bars chilled for a firmer texture or at room temperature for a softer bite, perhaps alongside a dollop of whipped cream for an extra indulgent treat.

Lemon Raspberry Crumb Bars with Pistachio Crumble

Mornings like these call for something sweet, something that marries the zest of lemon with the tartness of raspberries, all nestled under a crunchy pistachio crumble. It’s a recipe that feels like a gentle hug, perfect for those moments when you need a little comfort.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 1/2 cup granulated sugar (adjust to taste)
• 2 cups all-purpose flour (sifted for lighter texture)
• 1/4 tsp salt (enhances flavor)
• 1 cup raspberry jam (seedless for smoother texture)
• 2 tbsp lemon zest (freshly grated for brightest flavor)
• 1/2 cup pistachios, finely chopped (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature to avoid a grainy texture.
3. Gradually mix in the flour and salt until the mixture resembles coarse crumbs. This will be your base and topping.
4. Press half of the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Tip: Use the bottom of a glass to press down for a compact base.
5. Spread the raspberry jam evenly over the crumb base, then sprinkle with lemon zest for a fragrant layer.
6. Mix the chopped pistachios with the remaining crumb mixture, then sprinkle this over the jam layer, creating a textured topping.
7. Bake for 35-40 minutes, or until the top is golden and the jam is bubbly at the edges. Tip: Rotate the pan halfway through baking for even browning.

Rich in flavor and contrast, these bars offer a delightful crunch from the pistachio crumble against the soft, jammy center. Serve them slightly warm with a dollop of whipped cream for an extra indulgent treat.

Lemon Raspberry Crumb Bars with a Citrus Glaze

Vividly recalling the first time I stumbled upon the perfect balance of tart and sweet, these bars are a homage to those fleeting summer moments. The lemon’s zest dances with raspberries’ boldness, all nestled under a crumbly, buttery topping.

Ingredients

• 1 cup unsalted butter, chilled and cubed (keeps the crumb topping crisp)
• 2 cups all-purpose flour (for a tender base)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 tsp salt (enhances all flavors)
• 1 cup raspberry jam (seedless for smoother texture, or homemade)
• 2 tbsp lemon zest (brightens the filling)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 cup powdered sugar (for the glaze, sifted to avoid lumps)
• 2 tbsp milk (any fat percentage, adjust for desired glaze thickness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix flour, granulated sugar, and salt. Add chilled butter cubes and use your fingers to press and rub until the mixture resembles coarse crumbs. Tip: Cold butter is key for a flaky texture.
3. Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the prepared pan to form the base. Bake for 15 minutes until lightly golden.
4. While the base bakes, stir together raspberry jam, lemon zest, and lemon juice in a small bowl. Spread this evenly over the hot base right after baking.
5. Sprinkle the reserved crumb mixture over the jam layer. Return to the oven and bake for another 20-25 minutes, until the top is golden and the jam is bubbly. Tip: Watch closely to prevent over-browning.
6. Cool completely in the pan on a wire rack. Meanwhile, whisk powdered sugar and milk until smooth for the glaze. Drizzle over cooled bars. Tip: For a thinner glaze, add milk a teaspoon at a time.

Yieldingly tender with a crisp crumb, these bars offer a symphony of textures. The citrus glaze adds a glossy finish that contrasts beautifully with the rustic topping. Serve them chilled for a firmer bite or at room temperature where the flavors truly shine.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Lemon Raspberry Crumb Bars Recipes offers just that! Whether you’re craving something tart, sweet, or perfectly balanced, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the sweetness by pinning it on Pinterest for others to discover. Happy baking!