Lemon bars are such a magical treat and they remind me so much of spring. I just love the contrast between the tart, acidic lemon layer and the buttery, dense crust. The crust is an almond flour based buttery shortbread that is very lightly sweetened. The lemon layer gets a creamy tangy boost with a touch of yogurt and is sweetened just enough with maple syrup. Plus we’re adding raspberries for their beautiful color, juicy texture, and pleasantly tart flavor. Whipped cream on top is totally optional, but very much encouraged!

Note: these should be served chilled, so make them a day ahead or bright and early.

Ingredient highlight

Raspberries! These tart and sweet berries are high in antioxidants, vitamins, and minerals. They’re particularly loaded with vitamin C and fiber. They also contain antioxidant-rich flavonoids called anthocyanins that help reduce inflammation and also give them their beautiful red color. 

Raspberries are in season during late spring and summer, but I love buying them frozen in the colder months for an immune boosting smoothie! Frozen fruit and veggies are picked and frozen at their peak (= more nutrients)!

Servings 9 bars
Prep Time 15 minutes
Cook Time 50 minutes


For the shortbread:

  • 6 tbsp butter
  • 2 cups almond flour
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • ½ tsp kosher salt

For the filling:

  • 4 large eggs
  • ½ cup plain whole milk Greek yogurt
  • ½ cup maple syrup
  • Zest from 2 lemons
  • ½ cup lemon juice
  • 2 tbsp all purpose flour
  • ¼ tsp kosher salt
  • ½ cup fresh or frozen raspberries

Toppings (optional):

  • Whipped cream (or whipped yogurt or plain yogurt for a lighter option)
  • Lemon zest
  • Powdered sugar


  • Preheat the oven to 350F. Line an 8×8 or 9×9-inch baking dish with parchment paper.
  • In a large microwavable bowl, add the butter and microwave until just melted. Add the almond flour, sugar, vanilla, and salt and stir until just combined (don’t overmix).
  • Transfer the crust into the baking dish and use your hands to press it into an even layer. Bake for 20 minutes or until deeply golden brown on top.
  • In the same bowl (you can wipe it out if needed), whisk together the eggs, yogurt, and maple syrup until smooth. Add the lemon zest and juice and whisk until smooth. Whisk in the flour and salt until no flour chunks remain.
  • Pour the lemon layer over the baked crust. Sprinkle raspberries evenly all over. Carefully transfer to the oven and bake for 25-30 minutes or until the center no longer jiggles. You can give the pan a light tap with an oven mitt to test.
  • Let it cool completely at room temperature (at least 1 hour), then transfer to the fridge to chill for at least 3 more hours.
  • These should be served chilled. Top with a dollop of whipped cream and lemon zest.

Items you can prep ahead (optional)

  • Bake the bars.


  • To make vegan, you can replace butter with 5 tbsp coconut oil or vegan butter and use a vegan yogurt alternative (or leave it out). The tricky thing to replace is the eggs – if you can find a vegan egg substitute, I would try that.
  • Skip the raspberries and keep it pure lemon.
  • To make it nut-free, grind up some pumpkin seeds until a fine flour forms OR just make a classic shortbread crust.


  • Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • These taste best chilled, right out of the fridge. Top with whipped cream.
  • Enjoy as a sweet breakfast treat topped with Greek yogurt.

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