These lemon raspberry cookie bars are the perfect summer dessert! They're made with a shortbread crust and topped with sweetened condensed milk, raspberry filling, and a hint of lemon. The best part is they're super easy to make!
Set the oven to 350°F, then use parchment paper to line a 9" by 13" pan.
Crush the shortbread cookies using a food processor or blender. Do this until you turn the cookies into fine crumbs. You can also use any hard object to crush it.
Combine melted butter and crushed shortbread cookies. Mix it all until you form a crust.
Pour the cookie mixture into your pan and press it tightly into the bottom to make a crust.
Add the sweetened condensed milk over the crust, and spread it evenly. Add lemon zest on top.
Sprinkle with chopped macadamia nuts, shredded coconut, and white chocolate chips over the sweetened condensed milk.
Bake bars at 350° for 22-25 minutes.
Once done, transfer the bars to the cooling rack and let them rest to cool for at least 30 minutes.
After cooling, spread some raspberry jam and sprinkle with sliced almonds and additional lemon zest.
Place the bars inside the refrigerator to let them set and harden.
Remove the bars from the pan once cooled. Slice and serve.
Notes
If shortbread cookies are not available, you can swap them with crushed graham crackers or digestive cookies as your base.