Sheet Pan Lemon Raspberry Bars with Almond Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tangy lemon custard layered over a buttery almond crust topped with fresh raspberries makes these bars a refreshing dessert that’s easy to bake on one sheet pan. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, ground almonds, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 20 min Cook: 40 min Serves 12 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F. In a large bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup ground almonds, 1/2 cup granulated sugar, and 1/4 tsp salt. Cut in 3/4 cup cold unsalted butter cubes with a pastry cutter or fingers until mixture resembles coarse crumbs.
  2. Step 2: Press the almond flour mixture evenly into the bottom of a 9x13-inch sheet pan, forming a firm crust. Bake for 15 minutes until edges are lightly golden.
  3. Step 3: While the crust bakes, whisk 3 large eggs, 1/3 cup fresh lemon juice, 2 tbsp lemon zest, and 1/4 cup powdered sugar in a bowl until smooth and frothy.
  4. Step 4: Remove the crust from the oven and evenly scatter 1 cup fresh raspberries on top.
  5. Step 5: Pour the lemon custard mixture over the raspberries and crust, spreading gently to cover.
  6. Step 6: Return to the oven and bake for an additional 20-25 minutes until the custard is set and slightly puffed.
  7. Step 7: Let cool completely before cutting into bars. Chill in the refrigerator for 30 minutes if desired before serving.

Frequently asked questions

How long does Sheet Pan Lemon Raspberry Bars with Almond Crust take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sheet Pan Lemon Raspberry Bars with Almond Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sheet Pan Lemon Raspberry Bars with Almond Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Lemon Raspberry Bars with Almond Crust for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Lemon Raspberry Bars with Almond Crust?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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