White Chocolate Raspberry Meyer Lemon Bars

I think my favorite way to eat lemon is in a lemon bar. The thick crust, the gooey lemon filling…it’s the best and makes me drool just thinking about it. Tart and sweet, meyer lemon bars are the perfect combination of flavors. Over the years of being a food blogger I’ve learned a lot about dessert. Mostly, I’ve learned how much I like to overeat it, but I’ve also learned about pairings that go so well together.

Chocolate and mint, peanut butter and chocolate, caramel and pretzel…I could go on for days. When I think about pairings with lemon, I always think about one of three things: coconut, white chocolate, and raspberry. These White Chocolate Raspberry Lemon Bars have two of those things (and you could add all three!) Plus, this recipe takes just a few minutes of prep and only uses one bowl.

I’m super excited about it because this is my first recipe as part of the Krusteaz Bakers Dozen!

White Chocolate Raspberry Meyer Lemon Bars


Prep Time: 10 min Total Time: 40 min Servings: 16


1 package Krusteaz Meyer Lemon Bar Mix 1/3 cup water 3 eggs 1/2 cup white chocolate chips 1/2 cup raspberries


Preheat oven to 350°F. Line an 8 x 8 x 2-inch baking pan with foil and spray with nonstick cooking spray. Stir together water and eggs until well blended. Add Meyer lemon filling mix and stir with a whisk until smooth. Let sit while crust is baking.

Press crust mix firmly into the bottom of pan. Bake for 8-10 minutes, crust will be pale. Sprinkle white chocolate chips and raspberries over hot crust. Stir the lemon filling mixture again and pour over the top. Bake 26-28 minutes or until the edges begin to brown.

Cool completely before cutting. For easier slicing, chill the bars for 1-2 hours before cutting. Store in the refrigerator.