Raspberry Lemonade Pie Bars

These sweet and tart raspberry lemonade bars sit on a buttery crust and are topped with a delicious crumble.
photo of a stack of Raspberry Lemonade Pie Bars
I’m in love with these raspberry lemonade pie bars. First, they are really easy to make. Easier than the description seems to suggest. Second, they are so colorful with those fresh raspberries blending into the lemonade mix. The inside is a custard, not too sweet filling of lemon and raspberry. Finally, the bars have double the yum factor with a crumble/streusel topping and a buttery pie crust.
close-up photo of a stack of three Raspberry Lemonade Pie Bars
I have more wonderful things to discuss about these pie bars and the lemonade filling, but first let me talk a little bit about the reason why I made these. I’ve partnered with fellow San Diego Food Bloggers and Melissa’s Produce to help support a wonderful cause, Alex’s Lemonade Stand. This lemonade stand is the biggest fundraiser in California and one of the top ten Alex’s Lemonade Stands in the country. Since its inception, Alex’s Lemonade Stand has raised over $80 million for childhood cancer, and has funded more than 450 research projects at 94 institutions. More details about the upcoming San Diego event, ways to donate and other lemon inspired recipes created by other San Diego food bloggers are at the end of this post.

Melissa’s Produce sponsored this event by providing us with two kinds of lemons and other fresh produce. I was really happy to find Meyer lemons in my box of goodies because they are sweeter than other lemon varieties and make great lemonade. I used the juice in my pie bars, which is why they are lemonade bars.
close-up photo of Raspberry Lemonade Pie Bars
Let’s talk lemons for a second okay? Here’s a side by side comparison of meyer lemons with regular lemons. You can immediate see the color difference. Meyer Lemons have an orange yellow skin because they are a cross between a lemon and an orange. The skin is also much softer, making it easier to squeeze out the juice for making lemonade. Don’t they just look super juicy?
photo of two oranges and two lemonsphoto of lemon and orange halves with whole ones in the background
These bars come together easily and quickly. The same mixture is used for the bottom and top “pie crusts.” My favorite part were the edges, which were a little more firm and had the caramelized sugars from the fruits. I went around eating all the edge pieces first. These pie bars were gone within a day. I’m craving one right now just writing about it.
photo of Raspberry Lemonade Pie Bars

These bars were inspired and adapted from Averie Cooks Strawberry Lemonade Bars and my previous Blueberry Pie Bars.

Raspberry Lemonade Bars

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
These sweet and tart raspberry lemonade bars sit on a buttery crust and are topped with a delicious crumble.


For the crust and crumble

  • 1/2 cup unsalted butter cold and cubed
  • 1/2 cup granulated white sugar
  • 1/4 cup light brown sugar
  • 1 1/2 cups all purpose flour


  • 1 large egg
  • 1/4 cup nonfat plain greek yogurt
  • 1/2 cup granulated white sugar
  • 1/4 cup fresh squeezed meyer lemon juice if you use another kind of lemon you may need to increase the sugar
  • 1/4 cup all purpose flour
  • 1 cup fresh raspberries + 1 tbsp flour + 2 tbsp granulated white sugar


  1. Preheat oven to 350°F and grease or line an 8 x 8 inch square baking pan with parchment paper.

  2. In a food processor, mix crust ingredients until butter is completely mixed in and mixture is crumbly. Reserve 1 cup for crumble. Pour the remaining into baking pan and press together to form crust and then press evenly across the bottom of the pan.

  3. In a medium bowl, pour raspberries and toss in flour and sugar until evenly coated. Using a spoon, break raspberries down slightly, so that they are halved rather than whole. Add all remaining filling ingredients (except raspberry mixture!) to a bowl of a stand mixer and mix on high speed until smooth. Pour custard filling on top of crust. Spoon raspberries on top, adding dollops evenly across so that each piece you cut later should have a little bit of raspberry in the mix, like in the photos.

  4. Sprinkle with the 1 cup of reserved crumble, evenly and completely covering surface. Bake for about 60 minutes until top is golden and middle is set. Let bars cool before cutting and serving.

All images and content are © Kirbie's Cravings.

As discussed above, I’m partnering with friends to support this wonderful cause, Alex’s Lemonade Stand. If you’re in San Diego, it’s here:
Saturday July 26: 10:00-6:00 pm
3366 Adams Avenue, 92116 at the Masonic Parking Lot
FM 94.9 Live Broadcast from 10a-6p
Bands, lemonade, silent auction, kids’ activities, and more!

This lemonade stand is the biggest fundraiser in California and one of the top ten Alex’s Lemonade Stands in the country. Since its inception, Alex’s Lemonade Stand has raised over $80 million for childhood cancer, and has funded more than 450 research projects at 94 institutions. They also help families struggling with childhood cancer through a Travel Fund and an annual Educational Symposium.

If you can’t attend, click here to donate. Your donation of $50 funds one hour of research. Let’s help the Miller Tribe reach their goal of $15,000 this year, getting them to $100,000 for the nine years they’ve been running.

San Diego Food Bloggers Lemonade Online Challenge, sponsored by Melissa’s Produce
More than a dozen San Diego Food Bloggers will be cooking with lemons in support of Alex’s Lemonade Stand. Check out their lemony recipes online between July 21-28, and make a donation to the Stand through links on their blogs. All their recipes are linked below.

12 comments on “Raspberry Lemonade Pie Bars”

  1. Your lemonade pie bars look pretty and tasty! Usually I like just plain old lemon bars but the crumble on top looks like a yummy addition.

    • thanks! the filling isn’t quite the same as regular lemon bars. It’s a little less lemony and a little more custardy, so it really works with the crumble.

  2. What a great combination of flavors! I imagine this would also taste good with blueberry. 🙂

  3. Oh this is perfect! I saw a recipe in the most recent BHG magazine for a lemon bar ice cream sandwich but I didn’t want an actual ice cream sandwich. This bar is exactly what I was looking for since I’ve got a ton of Meyer lemons to use up. 

  4. Mmmm, these look awesome! I love fruit bars 😀

  5. Greetings from a fellow San Diegan. These are delicious, Kirbie! I made these for an event tomorrow and just tasted a small corner while they were a bit warm. Oh, my! So good! I used regular lemon juice, added a scant 1/4 cup more sugar, and added more raspberries. And I used the food processor for the filling as well. Thanks for a lovely recipe. Would you store these in the refrigerator or at room temperature? Would they freeze? I love to stock my freezer with goodies when i”m in the baking mood.

    • yay another San Diegan! So glad you like these. My first bite was from one of the corners, and omg, I could barely contain my excitement. I stored mine at room temp and I think that worked out really well and everything still tasted great and the crust was still firm and crunchy. I haven’t tried freezing them though so not sure, but usually my experience is that most baked goods freeze pretty well.

  6. To follow up, Kirbie–there weren’t any left after my event, and people raved about these! I”m going to make them again for another event on Friday. Would you double the recipe for a 13 x 9 pan? I”d like to try freezing them.

    • oh that’s so great! thanks for following up. yes, i think if you double the recipe it should work well for a 13 x 9 pan. Now I am craving these bars again. Need to go buy raspberries and make another batch!

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